Originating from central Punjab and developed especially by Aagrah, the Aagrah Karahi cooking sauce is typically an aromatic dry dish and best served with chappati's.
Preparation instructions for Aagrah Karahi can be found on the back of the jar.
Ingredients: Chopped tomato (tomato, tomato juice), fried onion (onion, sunflower oil), rapeseed oil, garlic, ginger, salt, green chilli, cumin, turmeric, garam masala (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), liquorice, citric acid, chilli powder, natural flavouring.
May contain traces of celery, gluten, egg, milk, sesame, soya, sulphites, barley, peanuts and nuts.