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.
