This is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal. Cooked with a gravy based on browned onions or shallots, yoghurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). It is perfect with lamb.
Diced onions, tomatoes, low fat yoghurt, water, ginger puree, garlic puree, paprika, rapeseed oil, salt, garam masala, green indian chillies, coriander, sugar, lemon juice concentrate, ground cumin, ground cinnamon, ground nutmeg, ground cardamon, ground cloves
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