Mumbai Palak Masala Cooking Sauce

Mumbai Palak Masala
A luxurious cooking sauce made using fresh spinach and ginger. We have kept this sauce authentic, exactly as it is found in Mumbai.

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  • Ingredients
  • Cooking
  • Storage
  • Nutrition
  • Allergen
Onion, tomato, spinach leaves, garlic, ginger, coconut, tomato puree, turmeric, coriander, cumin powder, cardamom, chilli powder, salt, vegetable oil, garam masala, lemon, water.
All of our sauces are made using 100% natural ingredients so you’ll need to give the jar a good shake before you start cooking as separation of ingredients is natural.
  1. Heat 2tbsp of cooking oil in a wok over a medium heat. Pan fry 500g of any meat or veg.
  2. Add your jar of Mumbai Palak Masala & stir. Bring your sauce to a gentle simmer.
  3. Simply cover & cook to release the flavours. You can add a little extra water if you like and we recommend basmati rice or a warm naan bread to finish off. Enjoy!

Pasco Tip: Add coconut milk to make a creamy spinach curry.

Once you have opened your sauce, keep it nice and cool in the fridge and finish it off within 3 days.This sauce may contain traces of nuts, dairy and mustard. Both our glass jar and metal cap are recyclable.
  per 100g per 87.5g %GDA* 87.5g Portion
Engery 126Kcal 110Kcal 6%
Protein 2.2g 2.0g 4%
Carbohydrates 6.5g 5.7g 2%
- of which sugars 4.4g 3.9g 4%
Fat 10.0g 8.8g 13%
- of which saturates 1.9g 1.7g 9%
Fibre 2.7g 2.3g 10%
Sodium 0.5g 0.4g 7%
*Of your guideline daily amount (GDA) ¼ jar % based on GDA for an adult.
We manufacture this sauce in a factory that handles nuts, dairy, mustard, eggs, and sulphates.
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