Laxmi Bombay Vegetable Curry 12.5 oz
Water, Tomatoes, Onions, Canola Oil, Garlic, Ginger, Spices, Modified Corn Starch, Salt, Sugar and Citric Acid.
Cooking instructions: Pan fry 1-2 lb cubed meat/ chicken/ seafood/ tofu/ veggies as per your preference, until it cooks light brown. Add the entire jar of cooking sauce and simmer for 10 to 15 minutes on low heat. Serve it hot with Laxmi extra long Basmati rice or pair it with roti/ paratha made of Laxmi Sharbati flour.
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