Kitchens Of India Cooking Sauce Rich Cashew and Cumin Description
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 authentic taste of Korma - a culinary masterpiece enjoyed by the Royals of Hyderabad.
Stove Top Recipe (For Best Results)
For Chicken Korma: heat 2 tbsp oil in a skillet and sauté 14 ox diced chicken pieces for about 5 minutes on high. Add 1 jar (12.20z) of Kitchens of India Hyderabadi Korma Sauce, bring to 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 (16oz) of cut mixed vegetables (potatoes, beans, carrots and peas) in wter for 10 minutes, drain and keep aside. heat 2 tbsp oil in a skillet; add above vegetables and sauté for 2-3 minutes on high. Add 1 jar (12.20z) of Kitchens of India Hyderabadi Korma Sauce, bring to boil and then simmer covered with occasional stirring until vegetables are cooked, about 15 minutes. If desired, add 1/4 cup (1.5oz) 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.
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