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Kitchens Of India Cashew Cumin Sauce - 12.2 Oz

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.
Nutrition Facts

Serving Size: 0.25cup
Servings Per Container: 5.5
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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