KEY INGREDIENTS
Tomatoes, Refined Oil, Ginger, Garlic, Cashew nut, Cream, Butter, Salt, Herbs & Spices.
RE-HEATING GUIDELINES
Thaw the butter gravy under refrigeration,
-Bring it to boil in a pan and mix well.
-Add the protein and cook for 5-6 minutes.
-Myints Butter Gravy ratio is 1 kg to 1 kg of proteins.
-Add butter, cream and Kasuri methi as per your standard.
-Serve hot garnished with sliced green chillies.
CRITICAL CHECK POINTS
– Thawing should be done over night under refrigeration.
– DO NOT Thaw in Microwave
– Urgent Thawing can be done in room temp under running water
– The gravy can be simmered Frozen to Pan if required immediately.
