Spiced Aagrah Feast: A Simple & Delicious Curry Night at Home

At Delilah, we love bringing authentic flavours from around the world straight to your kitchen. With Aagrah's incredible range of high-quality spice blends and sauces, you can create restaurant-worthy dishes with ease. Aagrah, a renowned family-run business, has been sharing the rich culinary heritage of Kashmiri cuisine for decades. Their products are crafted using traditional recipes, ensuring every bite is packed with depth and flavour.

For this recipe, we’re using a selection of Aagrah’s finest products: Aagrah Pilau Rice Mix for fragrant, perfectly spiced rice, Aagrah Balti Sauce for a rich and tangy curry base, Aagrah Onion Bhaji Mix for crispy, golden bhajis, and Aagrah Poppadoms to complete the feast. This easy-to-follow meal will bring the warmth and vibrancy of Indian cuisine straight to your table.

Aagrah Feast: Balti Curry with Pilau Rice, Onion Bhajis & Poppadoms

Serves 4

Ingredients:

For the Balti Curry:

• 1 jar Aagrah Balti Sauce

• 500g chicken, lamb, or paneer (cubed)

• 1 tbsp vegetable oil

• 1 onion, finely sliced

• 1 red pepper, sliced

• 100ml water

• Fresh coriander, for garnish

For the Pilau Rice:

• 1 packet Aagrah Pilau Rice Mix

• 250g basmati rice

• 500ml water

• 1 tbsp butter or ghee

For the Onion Bhajis:

• 1 packet Aagrah Onion Bhaji Mix

• 1 onion, finely sliced

• 100ml water

• Vegetable oil, for frying

For the Poppadoms:

• Aagrah Poppadoms

• Matthew's Mango chutney & raita, to serve

Method:

1. Prepare the Balti Curry

1. Heat 1 tbsp of vegetable oil in a pan over medium heat. Add the sliced onion and pepper, cooking until softened.

2. Add your choice of chicken, lamb, or paneer and brown it lightly.

3. Pour in the Aagrah Balti Sauce and 100ml of water, stirring to coat everything evenly.

4. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the protein is cooked through.

5. Garnish with fresh coriander before serving.

2. Cook the Pilau Rice

1. Rinse the basmati rice under cold water until the water runs clear.

2. In a saucepan, bring 500ml of water to a boil.

3. Add the Aagrah Pilau Rice Mix, the rinsed rice, and butter, then stir.

4. Cover with a lid, reduce the heat to low, and let it simmer for 12-15 minutes until the rice is fluffy and fragrant.

3. Fry the Onion Bhajis

1. In a bowl, mix the Aagrah Onion Bhaji Mix with 100ml water until a thick batter forms.

2. Stir in the finely sliced onion until well coated.

3. Heat vegetable oil in a deep pan to 180°C.

4. Carefully drop spoonfuls of the batter into the hot oil, frying in batches until golden brown and crispy.

5. Remove with a slotted spoon and drain on kitchen paper.

4. Serve the Poppadoms

1. Lightly toast or fry the Aagrah Poppadoms according to the packet instructions.

2. Serve with mango chutney and raita on the side.

This Aagrah Feast is the perfect way to enjoy a homemade curry night with authentic, restaurant-quality flavours. Whether you're cooking for family or entertaining friends, these simple steps will help you put together a delicious spread in no time. Visit Delilah to pick up your Aagrah essentials and bring the bold, aromatic tastes of Kashmiri cuisine to your kitchen!

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