Buy it Again
Kitchens Of India Cashew Cumin Sauce - 12.2 Oz
Hyderabadi Korma, Rich Cashew & Cumin, Mild
Cooking sauce. Authentic Indian recipe. 100% natural. No preservatives. A master chef creation. Artfully blended by the master chefs of ITC hotels - this sauce is an exquisite and delicate combination of mild spices, cumin and cashews. Just add chicken and vegetables, to recreate the authentic taste of Korma - a culinary masterpiece enjoyed by the royals of hyderabad. A quality product from ITC Ltd. Made in India for export.
Ingredients
Serving Size: 0.25cup Servings Per Container: 5.5 |
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Calories | Amount Per Serving
70 |
% Daily Value |
---|---|---|
Calories From Fat | Amount Per serving 40 | |
Total Fat | Amount Per serving 4.5g | 7% |
Saturated Fat | Amount Per serving 0.5g | 3% |
Trans Fat | Amount Per serving 0g | |
Polyunsaturated Fat | Amount Per serving (-) | |
Monounsaturated Fat | Amount Per serving (-) | |
Cholesterol | Amount Per serving 0mg | 0% |
Sodium | Amount Per serving 410mg | 17% |
Total Carbohydrate | Amount Per serving 6g | 2% |
Dietary Fiber | Amount Per serving 1g | 4% |
Sugars | Amount Per serving 3g | |
Protein | Amount Per serving 1g | 0% |
Vitamin A | 25% | |
Vitamin C | 2% | |
Calcium | 2% | |
Iron | 4% |
Water, Onions, Tomato Paste, Sunflower Oil, Spices, Cashews, Garlic, Ginger, Sugar, Salt, Lime Juice and Yellow Corn Flour.
Product Attributes
Warning
Contains: Contains cashews. Allergy Information: Manufactured in a facility that processes milk, peanuts, tree nuts and wheat.
Directions
Stove Top Recipe (For Best Results): For Chicken Korma - Heat 2 tbsp oil in a skillet and saute 14 oz diced chicken pieces for about 5 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Hyderabad Korma Sauce, bring to a boil and then simmer covered with occasional stirring until chicken is cooked about 35-40 minutes. Add water during cooking if required. For Vegetable Korma - Boil 3 cups (16 oz) of cut mixed vegetables (potatoes, beans, carrots and peas) in water for 10 minutes, drain and keep aside. Heat 2 tbsp oil in a skillet; add above vegetables and saute for 2-3 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Hyderabadi Korma Sauce, bring to a boil and them simmer covered with occasional stirring until vegetables are cooked, about 15 minutes. If desired, add 1/4 cup (1.5 oz) paneer-cheese/tofu cubes and cook for additional 5 minutes. Add water during cooking if required. Serving Suggestion: Serve hot with naan bread or steamed rice. Shake well before use. Once op
About the Producer
Liberty Richter
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