Tikka Masala Gravy

Tikka Masala GravyThis Tikka masala base has been made with love. Banu has carefully produced it in the traditional way so that the outcome is a truly authentic Tikka masala from North India. Ingredients onion, garlic, ginger, tomato, garam masala, chili and turmeric powder, cumin seeds, salt, bay leaf, fenugreek leaf and canola oil. Allergens Nutmeg, Mace Free from: msg, palm oil, preservatives, vinegar, nuts, gluten, soy, artificial colors and sugar. It is vegan

This Tikka masala base has been made with love. Banu has carefully produced it in the traditional way so that the outcome is a truly authentic Tikka masala from North India.

Ingredients - onion, garlic, ginger, tomato, garam masala, chili and turmeric powder, cumin seeds, salt, bay leaf, fenugreek leaf and canola oil.

Allergens - Nutmeg, Mace

Free from: msg, palm oil, preservatives, vinegar, nuts, gluten, soy, artificial colors and sugar.

It is vegan/vegetarian friendly.

Size - 300ml Jar/pouch. Cooks 1 kg of protein or vegetables.

To Marinate: take a tbsp. of the gravy and mix it with your protein/vegetable, set aside for about 15 - 30 minutes.

Four steps to make the best tikka masala:

1. Pan sear or grill on barbeque or in the oven your desired protein/ vegetable / tofu / paneer till it is cooked fully.
2. Add this jar of Tikka Masala gravy and mix well.
3. Add ½ - 1 cup of hot water, mix well, taste salt add if desired.
4. Bring to one rolling boil, then remove from heat. Let it rest for about 5-10 minutes. 

 Finishing the curry

• Add finely chopped fresh coriander (optional).
• Sprinkle some Banu’s Garam Masala Powder for extra flavors.
• If you are using yogurt whisk well (or else it will split), add little by little taste and stop when you are happy with the taste. 
• If you are using coconut cream, shake well add a little taste and add more if required stop when you are happy with the taste profile.

DON’T ADD TOO MUCH WATER AS THE COCONUT CREAM/ CREAM OR YOGHURT WILL DILUTE THE CURRY FURTHER.  SLOWLY ADD IT AND KEEP CHECKING THE TASTE STOP WHEN IT REACHES THE DESIRED TASTE AND CONSISTENCY.

Recipe for Saagwala using Tikka Masala sauce

1.  Blanch 250 grams of spinch

• squeeze the water out
• finely chop it

2,  In a pan add some oil, fully cook your meat and add in finely chopped spinach.

3.  Sautee and cook till the meat is fully cooked.

4.  Add the Tikka Masala sauce, mix well.

5.  Add a cup of boiling water, give one boil, and let it cool for about 5 minutes

6. Add 2 tbsp of coconut cream and your saagwala is ready!!

DON’T ADD TOO MUCH WATER AS THE COCONUT CREAM/ CREAM OR YOGHURT WILL DILUTE THE CURRY FURTHER.  SLOWLY ADD IT AND KEEP CHECKING THE TASTE STOP WHEN IT REACHES THE DESIRED TASTE AND CONSISTENCY.

PLEASE NOTE

1.  The sauces in the fridge will stay well for a month.

2.  Once you open it is highly recommended that you make the full curry and freeze the curry instead of leaving half a jar in the fridge as it has no preservatives or other ingredients to enhance the shelf life.

3.  Please enjoy the sauce soon as it is super fresh with no nasties.

PLEASE NOTE

1.  All sauces will be shipped in food grade pouches which are easy to freeze.  This is to avoid glass shattering in transit.  

2.  Please refrigerate upon receiving your order.