Rafis Ma's Paretal (mild) - Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Rapeseed Oil, Garlic, Water, Ginger, Salt, Spices, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thiamin), Acidity Regulator: Sodium Diacetate, Chilli, Salt, Garlic Powder, Ground Spices, Tamarind, Spirit Vinegar, Food Acids: Citric and Acetic Acid), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Coconut, Curry Leaves.
Rafis Bombay Potato Pack (mild) - Garlic Flakes, Spices (contains MUSTARD), Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Curry Leaves.
Rafis Pilau Rice - Basmati Rice, Spices. Rafis Tarka Dhal (mild) - Mixed Lentils (Toor, Massoor, Moong, Chana), Garlic Flakes, Spices (contains MUSTARD), Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Dried Chilli, Curry Leaves.
Rafis Tangy Greens - Amchur Powder (Mango), Garam Masala
Rafis Carrot Salad Spice Blend - MUSTARD, Cumin, Tumeric Chilli Powder Sachet - Chilli Powder
For allergens, including cereals containing gluten, see ingredients in uppercase.
Serving Size (Max):
Rafis Spicebox Limited
17 Goodramgate, York YO1 7LW
Country of Origin:
Alcohol by ABV:
Lifestyle & Dietary
Suitable for Vegans:
NoSuitable for Vegetarians:
Preparation & Use
Rafis Ma's Paretal (mild) - Empty the pack into a pan with 300ml water, 60g coconut cream and 400g (tin) chopped tomatoes and 1 tsp sugar. Simmer for 10 minutes. Add 1kg ingredients of your choice and mix well, cover, and gently cook. Open and simmer for a further 10 minutes. Season and garnish with coriander leaves.
Rafis Bombay Potato Pack (mild) - Boil 500g of potatoes or other firm vegetables until cooked (raw vegetables can also be used). Drain and leave to cool. Gently heat 2 tbsp vegetable oil in a large frying pan or wok. Empty the pack into the pan with 1 large chopped onion and fry gently until the onion is soft and translucent. Fold in the potatoes or vegetables and stir well till combined or till the vegetables are cooked. Season and finish with lemon juice, chopped tomato and coriander.
Rafis Pilau Rice - Heat 1 tbsp oil in a saucepan, empty the contents of the pack into the pan and fry for 2 minutes. Add 500ml cold water and a pinch of salt. Bring to the boil, cover and cook on a low heat for 10 minutes without lifting the lid. Take off the heat and leave to rest for 5 minutes. Toss grains gently with a fork to serve.
Rafis tarka Dhal (mild) - Empty the lentils and powders sachet into a pan with 350ml water. Bring to the boil, cover and simmer until the lentils are soft and the water has evaporated (40 minutes approx) Do not lift the lid. Mash the lentils with a spoon and add boiling water to reach a thick, gravy-like consistency. Fry spices sachet in 2 tbsp oil for 2 minutes, then add 2 sliced cloves of garlic and fry until garlic is golden. Add to the lentils, stir and cover. Season well and garnish with coriander and lemon juice.
Rafis Tangy Greens - Heat 1 tsp of sunflower oil in a pan. Add 350 g of roughly chopped greens, kale, spinach and mange tout work well. Saute the greens till nearly cooked. Periodically adding a splash of water will help with the cooking. Sprinkle in the powders and mix well cook for a further 1 minute. Season and serve.
Rafis Carrot Salad Spice Blend - Mix together 350g grated carrot, 1 tbsp lemon juice, 1 tsp caster sugar and a pinch of salt. Heat 1 tbsp oil in a small saucepan over a medium heat, add the sachet of seeds, then cover and shake the pan til the seeds start to pop. Add the turmeric, remove the pan from the heat and pour the spices over the carrots. Cover and leave for 30 minutes. Garnish with coriander leaves just before serving.
Ready to Cook:
Raw or Cooked:
Store in a cool dry place away from direct sunlight
NoReady to Eat:
YesFrozen on Collection:
NoSuitable for Freezing: