Kitchens of India

Hyderabadi Korma, Rich Cashew & Cumin, Mild

Nutritional Info

Nutrition Facts

5.5 servings per container
Serving Size: 0.25 cup

 
Calories70
     Calories from Fat40

Amount Per Serving and/or % Daily Value*

Total Fat4.5 g (7%)
     Saturated Fat.5 g (3%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium410 mg (17%)
Total Carbohydrate6 g (2%)
     Dietary Fiber1 g (4%)
     Sugars3 g
Protein1 g

Vitamin A25%
Vitamin C2%
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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Hyderabadi Korma, Rich Cashew & Cumin, Mild
Product Details

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.

Ingredients

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

Warnings

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

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