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As a restaurant that boasts a history of accolades, Aagrah’s Kashmiri Korma Tarka Cooking Sauce is no exception.
Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. Create an Aagrah restaurant-style feast with our range of authentic Tarka curry sauces and spice blend marinades!
The brown rice was simultaneously being cooked on the next hob ring and Naan breads were warming in the oven, so the evening meal was shaping up very nicely. Time was not on my side the other night, but I needed to come up with the goods food-wise; you know what a pair of gluttons His Nibs and Chickadee are! Managing Director, Mohammed Aslam MBE, DL was also recognised and was awarded the Lifetime Achievement Award for outstanding contribution made within the British Curry industry. In a bowl, add the diced chicken and 2 dessert spoons of the Tikka Masala base, mix thoroughly and leave to marinate in the fridge for at least an hour.
The combination of the dry, spicy Karahi and the soft, pillowy bread is a match made in gastronomic heaven. Aagrah Foods have also been nominated for two awards and are finalists for their Lahsen Tarka Sauce for The Grocer New Product Award and Mango Murabba Chutney for the Great British Food Award. Add the spinach, stir and simmer until the required consistency is achieved and the potatoes are fully cooked through. A blend of spices, herbs, and ingredients sizzles in the Karahi, releasing a fragrant symphony of flavours that tantalize the senses.Cut the grilled chicken into chunks, add to the pan and simmer for 5-10 minutes, or until the sauce reaches the desired consistency.
Best cooked with chicken but also delicious with meat/vegetables, a Hydrabadi is great served with Pilau Rice or Garlic Nan. It was really nicely, even in spite of me cooking it – I’m not too proud to admit that my cooking skills are not the best! Traditionally, Karahi dishes are best enjoyed with chappatis (unleavened flatbreads) or naan (oven-baked flatbreads). It has earned its place in the spotlight, consistently delighting diners with its exquisite taste and expert craftsmanship. rapeseed oil, fried onion (onion, rapeseed oil), garlic, ginger, concentrated lemon juice, ground coriander, green chilli, tandoori masala spice blend (coriander, salt, beetroot, extract, fenugreek, black pepper, onion powder, cinnamon, garlic powder, cumin, nutmeg, ginger, cardamon, clove, paprika, chilli powder, celery, spice extracts, bay, colours (paprika extract, turmeric extract, red iron oxide), ground cumin, garam masala, (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), salt, chilli powder, turmeric, fenugreek, coriander leaf, cardamon, bay leaf.The sauce is made with chopped tomatoes, tomato juice, coconut milk, garlic, rapeseed oil, ginger, chillies, coriander leaf, salt, coriander, garam masala, turmeric, chilli powder, liquorice, citric acid, natural flavouring, and fenugreek leaves. Literally, it’s the easiest curry I’ve made; well, ok Aagrah made it really but you know what I mean.
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