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Kitchens of India

Kitchens of India Hyderabadi Korma Rich Cashew and Cumin Cooking Sauce

12.2 oz
$3.94 each($0.32 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

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.

Highlights

  • Nutrition Facts

    5.5 servings per container

    Serving Size
    0.25 cup
    • Amount Per Serving
    • Calories70
      Calories from Fat40
    • % Daily Value*
    • Total Fat
      • 4.5g
      • 7%
    • Saturated Fat
      • 0.5g
      • 3%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 410mg
      • 17%
    • Total Carbohydrate
      • 6g
      • 2%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 3g
    • Protein
      • 1g
    • Vitamin A
      • 25%
    • Calcium
      • 2%
    • Vitamin C
      • 2%
    • Iron
      • 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, Onions, Tomato Paste, Sunflower Oil, Spices, Cashews, Garlic, Ginger, Sugar, Salt, Lime Juice and Yellow Corn Flour.

    Allergens and safety warnings

    Contains cashews. Allergy Information: Manufactured in a facility that processes milk, peanuts, tree nuts and wheat.

  • 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 opened, consume immediately. Store in a cool dry place.