KEY INGREDIENTS
Spinach, Onions, Ginger, Garlic, Green Chilies, Tomatoes, Refined Oil, Salt, Herbs & Spices.
RE-HEATING GUIDELINES
- Thaw the Palak gravy under refrigeration.
- Bring to boil in a pot. Mix well.
- Add the proten/ vegetables and cook for 2-3 minutes.
- Myints palak gravy ratio is 1 kg to 1 kg of paneer/ chicken/ mutton/ corn.
- Add butter/ pure ghee tempering of your choice.
- Serve hot
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.
