Kitchens of India

Cooking Sauce, Cilantro & Tomato, Bombay Kadai, Medium

Nutritional Info

Nutrition Facts

5.5 servings per container
Serving Size: 0.25 cup (62 g)

 
Calories60
     Calories from Fat25

Amount Per Serving and/or % Daily Value*

Total Fat3 g (5%)
     Saturated Fat1.5 g (8%)
     Trans Fat0 g
Cholesterol<5 mg (1%)
Sodium400 mg (17%)
Total Carbohydrate7 g (2%)
     Dietary Fiber2 g (8%)
     Sugars3 g
Protein1 g

Vitamin A15%
Vitamin C4%
Calcium2%
Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

12.2 oz.

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Product Details

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 oven recipe visit: www.kitchensofindia.com. 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. Visit us at www.kitchensofindia.com. Made in India for export.

Ingredients

Water, Tomato Paste, Ginger, Garlic, Spices, Butter, Lime Juice, Yellow Corn Flour, Sugar, Salt and Sunflower Oil.

Warnings

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

Directions

Stove Top Recipe (for Best Results): For Kadai Chicken: Heat 2 tbsp oil in a skillet and saute 14 oz of diced chicken pieces for about 5 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Bombay Kadai 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 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 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. Shake well before use. Once opened, consume immediately. Store in a cool dry place.

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