Dum Aloo
A delicacy from the valley of Kashmir cooked in tomato gravy. HANDI Dum Aloo brings to you the same authenticated taste as was prepared in good old days.
INGREDIENTS
- Potatoes
- Tomatoes
- Yoghurt
- Sunflower Oil
- Onions
- Common Salt
- Coriander Powder
- Ginger
- Garlic
- Red Chilly Powder
- Turmeric Powder
- Garam Masala
- Green Chilly & Curry Leaves
Heating Suggestions: Empty Dum Aloo in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Dum Aloo in a microwave dish, cover and heat for 3-5 minutes.
- Category: Canned Curried Vegetables
- Availability: In stock
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A very common but very much liked curry by one and all. Matar Paneer is presented by HANDI with a difference. A recipe from Awad’s Royal Kitchen which sure is going to touch both your heart and tongue.
HANDI Matar Paneer blends in your mouth leaving a long lasting memorable taste which you would love to have again & again.
INGREDIENTS
- Peas
- Paneer (Cottage Cheese)
- Tomatoes
- Sunflower Oil
- Water
- Onion
- Ginger
- Garlic
- Common Salt
- Red Chilly Powder
- Garam Masala
- Turmeric Powder
- Green Chilly & Corriander Powder
Heating Suggestions: Empty Matar Paneer in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Matar Paneer in a microwave dish, cover and heat for 3-5 minutes.
During British Raj days when Mughals and Nawabs were the connoisseurs of food, Dal Makhani found flavour with them as it was not only rich in taste and flavour but was a premium product which they used to serve during Banquets, Marriages and special parties as a symbol of class. HANDI presents the same Authenticated Dish.
INGREDIENTS
- Tomatoes
- Black Gram Dal
- Rajma Chitra
- Butter
- Cream Water
- Sunflower Oil
- Common Salt
- Onions
- Green Chilly
- Ginger
- Garlic & Curry Powder
Heating Suggestions: Empty Dal Makhani in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Dal Makhani in a microwave dish, cover and heat for 3-5 minutes.
Mohi Mouthal restaurant in early seventies wa treat in itself in old Delhi where people throughout the world visiting Delhi spent an evening dining and enjoying. HANDI Paneer Makhani in original tangy tomato gravy brings you the same taste & flavour which in Delhi has perished with time.
INGREDIENTS
- Tomatoes
- Paneer (Cottage Cheese) Milk
- Water
- Butter
- Cream
- Common Salt
- Ginger
- White Pepper Powder and Curry Powder
Heating Suggestions: Empty Paneer Makhani in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Paneer Makhani in a microwave dish, cover and heat for 3-5 minutes.
Methi – Bitter in taste by nature – A speciality from the planes of Uttar Pradesh. A very difficult product to handle, as if not cooked properly, cannot be eaten due to its bitterness. HANDI – Aloo Methi Saag has been developed after years of research & development to give you the best. Highly nutritive – this can be used as a filler, in Parathas, Samosas, Kachories and stuffed Phullakas or can be eaten as it is.
INGREDIENTS
- Potatoes
- Methi (Fenugreek Leaves)
- Water
- Mustard Oil
- Salt
- Spices & Condiments
Heating Suggestions: Empty Aloo Methi Saag in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Aloo Methi Saag in a microwave dish, cover and heat for 3-5 minutes.