The Aagrah Handi cooking sauce recipe is taken from the villages of Kashmir and has quickly become a favourite amongst Aagrah diners. This is the traditional dish found in many homes in Kashmir and is perfect with any kind of meat or vegetable.
Ingredients: Fried onion (onion, sunflower oil), chopped tomato (tomato, tomato juice), coconut milk (water, coconut extract) rapeseed oil, garlic, ginger, green chilli puree, salt, coriander, red chilli, turmeric, cumin, garam masala (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), black pepper, citric acid, fenugreek leaves, cardamom, cinnamon, nigella seed, ground bay leaves, natural flavouring.
Creating your delicious Handi - Great with meat, poultry, fish or vegetables
Add 2 desserts spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned.
Stir in the base, add 100ml of water to the jar, replace lid, swirl around and add this to the pan.
Bring to the boil with the lid on and simmer gently until thoroughly cooked and your Handi reaches the desired consistency. To make your Handi really special add a handful of chopped fresh coriander – delicious!
|Average Values||Per 100g||Per Serving (67.5g)|
|of which sugars||3.3||2.2|
|of which saturates||4.6||3.1|
Aagrah Handi Cooking Sauces - 270g
Our story starts in 1977 when Mohammed Sabir opened the first Aagrah in the small Yorkshire town of Shipley. His idea was simple; to recreate the food cooked in the home and in the villages in his native Kashmir.
The Executive Chef
As the family grew, the business grew and Sabir's brothers Aslam and Iqbal helped to take the business from strength to strength. A notable achievement was Aslam winning the "International Indian Chef of the Year" award in 1996.
Award Winning Success
The business grew to become one of the largest chain of Indian restaurants in the UK; with delicious recipes at the heart of our success. Both Sabir and Aslam received MBE's for charitable services and services to the catering industry. Aslam also received a lifetime achievement award at the British Curry Awards in 2013.
The birth of Tarka Cooking Sauces
In 2011 we launched our Tarka Cooking Sauce range; our most popular recipes as favoured by thousands of loyal customers over the years. These sauces take us back to the roots of the Aagrah vision - allowing you to create scrumptious Kashmiri "home-style" dishes in your own home.
After a year of searching, we have finally found a stunning and traditional range of Kashmiri sauces.
Developed by multi-award winning chef's Sabir and Aslam, each sauce delivers a unique and powerful punch of flavour and just the right amount of heat.
Each sauce is created using the traditional technique of tarka, a process that involves adding the spices to very hot oil in order to achieve an intense aroma and flavour.
These sauces will remind you of just how good Indian food can be (and how average high street sauces are)!
And yes, we do think these sauces are priced too low!