Lababdar (250 Gms)

Water, tomato, red onion, butter (cow's milk), sunflower oil, ginger, garlic, salt, cream (cow's milk), green chili, coriander seed, chili, cumin, turmeric

Handling & Reheating Instructions

Thawing: For best result, thaw in a chiller(below 5 °C) for 24 hours before use. Do not thaw at room temperature. Once Thawed, keep refrigerated and use within 48 hours. Do not refreeze.

Reheating Methods
1. Stovetop / Pan (Recommended): Pour the thawed gravy into a pan. Heat for 3-5 minutes with occasional stirring. Ensure the internal temperature reaches above 75° C for a minimum of 30 seconds.

2.Oven: Heat the gravy in its oven-safe container at 160 °C -165 °C for 10-12 minutes. Ensure the internal temperature reaches above 75°C for ia minimum of 30 seconds.Stir thoroughly for consistency.

3.Microwave Oven: Pour thawed gravy into a microwave- safe container. Microwave on full power for 2 minutes, stir properly with a spoon, and heat for an additional 1-2 minutes until internal temperature reaches above 75 °C for 30 seconds.