With two layers of flavour, one from the spices and Peanuts and the other from Soy Sauce, Vinegar and sugar, this authentic oriental gravy will give a burst of flavour to your palate. With no added preservatives, No Synthetic Colours and No artificial flavours, you can now enjoy restaurant-style Kung Pao Gravy in the comfort of your home.
Water, Soybean Sauce [Water, Soybean, Wheat, Iodised Salt, Acidity Regulator (INS260), Flavour Enhancers (INS627, INS631) and Preservative (INS202)], Jaggery, Synthetic Vinegar [Water, Acetic Acid (INS260)], Sugar, Edible Vegetable Oils (Refined Soyabean Oil, Sesame Oil), Peanuts, Garlic, Black (Soya) Beans, Ginger, Red Chillies, Tomato Paste, Tamarind, Emulsifiers and Stabilizers (INS1422, INS415, INS471), Iodised Salt and Flavour Enhancer (INS635). CONTAINS PERMITTED NATURAL COLOUR (INS150d).
Kung Pao Chicken/Paneer/Tofu Makes 400-450g/serves 3-4 people. Best served with steamed rice. Marinate 250g of boneless chicken dices with 1tsp cornflour, ¼ tsp baking soda and a pinch of salt for 10 minutes. Fry in hot oil till golden brown and keep aside. Alternately dice 250g paneer/tofu and keep aside. Step 2: mix 135g (half bottle) of Veeba Kung pao gravy with an equal amount of water in a bowl and keep aside. Step 3. Heat a pan and sauté onion, bell peppers, blanched broccoli, blanched mushrooms or any other vegetables of your choice till you get a brownish pink colour. Add paneer/tofu while sautéing vegetables. Step 4: For chicken, add prepared chicken once sautéing is complete. Add the gravy mix and bring to boil. Let it simmer for a few seconds. Kung pao chicken/paneer/tofu is ready to be served. # to enjoy dry kung pao chicken/paneer/tofu.
Step 5: Take out the water and add Veeba kung pao gravy directly to the sautéed veggies as per taste, add chicken/paneer/tofu and toss on low flame for a few seconds. (Chef Hat).
Chef Tip: Though Veeba Kung pao gravy contains peanuts, garnish with roasted peanuts if possible to make the dish better.