How to cook
Every pack cooks the same way: paste and water in the pan, your protein in, then cook it down. Only the water changes from paste to paste.
Three steps, every time
Cooking for four? Use two packs, twice the protein and twice the water.
- Step 1
Empty the pouch
Tip the 150 g paste into a saucepan with the water on the pack and stir on high heat.
- Step 2
Add your protein
Add 250 g of mutton, chicken, prawns, fish, paneer or chhana. Cover and cook until tender.
- Step 3
Cook it down
Stir now and then until the gravy is as thick as you like. Season and serve hot.
Paste by paste
Water per 150 g pack, what to add, and how each one cooks.
-
Kosha Mangsho
কষা মাংস
- Water per pack
- 350 ml
- You add
- 250 g of any protein
Add 250 g of your preferred protein. Cover and cook on low heat until the protein is tender.
-
Malaikari
মালাইকারি
- Water per pack
- 120 ml
- You add
- 250 g of any protein
Add 250 g of your preferred protein and simmer over medium flame until fully cooked.
-
Gondhoraj
গন্ধরাজ
- Water per pack
- 250 ml
- You add
- 250 g of any protein
Add 250 g of your preferred protein. Cover and cook on low heat until the protein is tender.
-
Dalna
ডালনা
- Water per pack
- 120 ml
- You add
- 250 g of any protein
Add 250 g of your preferred protein and cook until fully done.
-
Shorshe
সর্ষে
- Water per pack
- 120 ml
- You add
- 250 g of any protein
Add 250 g of your preferred protein and cook until fully done.