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Kitchens of India

Kitchens of India Bombay Kadai Cilantro & Tomato Cooking Sauce

12.2 oz
$3.94 each($0.33 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Authentic Indian recipe - made in India. 100% natural. No preservatives. A Master Chef creation. A quality product from ITC Ltd. Serving Suggestion: Serve hot with naan bread or steamed rice. For best before see base. Artfully blended by the Master Chefs of ITC Hotels - this sauce is a savory mix of cilantro, choicest tomatoes and fragrant spices brought together in a Kadai (Indian Wok). Just add chicken or vegetables, to recreate the authentic taste of Kadai - a specialty cuisine from the Western Indian city of Bombay. Made in India for export.

Highlights

  • Nutrition Facts

    About 6 servings per container

    Serving Size
    0.25 cup
    • Amount Per Serving
      Calories
      60
    • % Daily Value*
    • Total Fat
      • 2.5g
      • 3%
    • Saturated Fat
      • 1.5g
      • 8%
    • Trans Fat
      • 0g
    • Cholesterol
      • 5mg
      • 2%
    • Sodium
      • 420mg
      • 18%
    • Total Carbohydrate
      • 8g
      • 3%
    • Dietary Fiber
      • 2g
      • 7%
    • Total Sugars
      • 3g
    • Includes Added Sugars
      • 1g
      • 2%
    • Protein
      • <1g
    • Vitamin D
      • 0%
    • Calcium
      • 2%
    • Iron
      • 6%
    • Potassium
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Water, Tomato Paste, Ginger, Spices, Garlic, Butter, Lemon Juice, Corn Starch, Sugar, Salt, Sunflower Oil and Dry Fenugreek Leaves.

    Allergens and safety warnings

    Contains milk. May contain tree nuts.

  • Once opened, consume immediately. Serving Suggestion: Serve hot with naan bread or rice. Stove Top Recipe (For best results): For Kadai Chicken: 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 Bombay Kadai 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 Kadai Vegetable: Heat 2 tbsp oil in a skillet. Add 3 cups (16 oz) of cut mixed vegetables (potatoes, sweet pepper, onions and peas) and saute for about 5 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Bombay Kadai Sauce, bring to a boil and then simmer covered with occasional stirring until vegetables are cooked, about 30-35 minutes. If desired, add 1/4 cup (1.5 oz) paneer-cheese/tofu cubes and cook for 5 minutes. Add water during cooking if required. Store in a cool dry place. For batch no. & best by see page.