Curries are the most recognisable part of Indian cuisine and are prepared by adding different types of vegetables, lentils or meats in spiced gravies. Most curries are water based, thick, flavourful and spicy, depending upon the amount of chillies added at the time of cooking. All curries use a combination of spices, whole or ground, cooked or raw, and added at different times during the cooking process to produce desired taste. Some curries may contain gravy based on yogurt, crem or butter to give unique taste/flavour. Rinag prepares the following curries:
Daals (Lentils), Chana (Chickpea), Potatoes, Peas and cheese, Eggplant
Butter Chicken, Chicken Masala, Beef
Ingredients: (Daal, Chana Masala and Eggplants are Gluten Free)
Daal: Lentils, Water, Onions, Canola Oil, Tomatoes, Ginger, Garlic, Salt, Herbs and spices
Chana Masala: Chickpea, Water, Onions, tomatoes, Canola Oil, Ginger, Salt, Garlic, herbs & spices
Eggplant: Eggplants, Onions, Tomatoes, Canola Oil, Salt, ginger, Herbs & spices
Potatoes, Peas and Cheese: Potatoes, Peas, cheese, tomatoes, Water, Canola Oil, Yogurt, Salt, Herbs & spices
Butter Chicken: Boneless Chicken, Tomato Puree, Water, ginger, Canola Oil, Cream, Salt, Herbs & spices
Chicken Masala: Boneless Chicken, Water, Onions, Tomatoes, Cashews, Canola Oil, Yogurt, Ginger, Garlic, Salt, Herbs & spices
Beef: Beef, Onions, Tomatoes, Water, Canola Oil, Ginger, Garlic, Salt, herbs & spices
All curries are normally consumed with steamed rice and a variety of Indian Breads. Heat the curries as per instructions, in microwave or oven or in a pan. Serve hot.
All Rinag curries are prepared without the use of any added preservative and hence should be stored in a refrigerator until ready to be consumed. For longer term storage, these may be stored in a freezer and thawed overnight in a refrigerator prior to consumption.
All Rinag curries are packed in containers suitable for use in microwave or oven. Alternately the contents may be transferred in a pan and heated on stove top.