3 Simple Steps | Ready in 10 mins
Cut the meat, fish or paneer cheese into generous pieces.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Our Perfect Punjabi Tomato Curry
Use these handy tips to customise your dish:
Great with lamb, pork, duck or chicken meat.
Use whole skinned chicken joints for a truly deep, authentic chicken flavour or add good chicken stock and cook for 30-35 minutes.
If you have time, marinade the meat in the base sauce for an hour to allow the flavours to permeate.
For extra richness finish with a little cream or cashew nut paste.
Finish with a handful of freshly chopped coriander.
What's Inside
Onion, Water, Tomato Paste (20%), Sunflower Oil, Garlic, Ginger, Ground and Whole Spices, Coriander Powder, Salt, Red Chillies, CASHEW NUTS, Turmeric Powder.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 636kJ/133kcal |
| Fat | 11g |
| of which saturates | 1.2g |
| CARBOHYDRATES | 9.2g |
| of which sugars | 5.6g |
| FIBRE | 2.8g |
| PROTEIN | 2.0g |
| SALT | 1.3g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
3 Simple Steps | Ready in 10 mins
Cut the meat, fish or paneer cheese into generous pieces.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Our Perfect Punjabi Tomato Curry
Use these handy tips to customise your dish:
Great with lamb, pork, duck or chicken meat.
Use whole skinned chicken joints for a truly deep, authentic chicken flavour or add good chicken stock and cook for 30-35 minutes.
If you have time, marinade the meat in the base sauce for an hour to allow the flavours to permeate.
For extra richness finish with a little cream or cashew nut paste.
Finish with a handful of freshly chopped coriander.
What's Inside
Onion, Water, Tomato Paste (20%), Sunflower Oil, Garlic, Ginger, Ground and Whole Spices, Coriander Powder, Salt, Red Chillies, CASHEW NUTS, Turmeric Powder.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 636kJ/133kcal |
| Fat | 11g |
| of which saturates | 1.2g |
| CARBOHYDRATES | 9.2g |
| of which sugars | 5.6g |
| FIBRE | 2.8g |
| PROTEIN | 2.0g |
| SALT | 1.3g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
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