Currently we have five styles of sauces, including Lentil Curry, which we have just introduced. Use any sauce with your favorite meats or veggies.
“No preservatives, no artificial flavors, no MSG, no gluten. Just pure flavor and wholesome goodness… as your mom would have made it... were she Indian.”
You can use this with either meat or vegetables. Frozen vegetables work just as fine as fresh ones as long as you de-freeze them in the microwave. An easy way to do this is punch a few holes in the bag and microwave on high for a minute or two. Potatoes, cauliflower, carrots, mushrooms, bell peppers, beans, peas… use any combination you like.
Fry the meat or vegetables in a vessel on high till they are done. Takes about 10 minutes for beef, 5-7 minutes for chicken and around 4-5 minutes for veggies. Pour the sauce over the meat or vegetables and add a little water (you can rinse out the bottle with about a table spoon or two of water and add that). Bring to a boil, cover and simmer for about 10 minutes. Congratulations!!! You have made yourself a delicious and authentic Indian curry! Tell us how you like it (or not) and what we can do to make it better for you.
Lentils are a big part of Indian cuisine. They appear as the main ingredient in many popular recipes all over India. DAAL, as it is known in most parts, is one of the main sources of protein for the numerous vegetarians in the country. Used with mutton or lamb, this sauce is popular as DAAL GOSHT (Persian for meat). Or you can make the ubiquitous SAMBAR by cooking with fresh vegetables and 12 oz of water.
This is a sauce straight from the heartland of spices in southern India. This is known by several names, depending on whom you talk to. Madras Curry is what it is most commonly known as. Although the original versions in India are delectable, they are often hot enough to make a grown man cry! We have taken away most of the heat, still preserving the rich flavors of the spices.
TIP: To make your very own variation of this and to make it less hot, marinate the meat in half a cup of yogurt or butter milk for about half an hour before cooking.
Better known as Qorma or Korma or Kurma, this is a silky and creamy sauce very popular all over India. It is a must-have at all the wedding dinners. It is probably the most popular dish in the Mughlai cuisine. Mughals were descendents of the Mongols and they ruled a large part of Northern India for several centuries. They were as famous for their cuisine as they were for the many beautiful buildings and forts they have built. The Taj Mahal was built by Emperor Shah Jahan, the fifth of the Mughal rulers. So, you can be sure that they had a great taste!
A large number of both vegetarians and meat-lovers all over India, count the Korma as one of their all-time favorite dishes. Open a bottle today and discover why.
Better known as Vindaloo, this is a popular dish with Portuguese origins. Roughly translated from Portuguese, it means “wine/vinegar and garlic”. Ever since Vasco da Gama discovered the sea route from Europe to India in 1524 AD, a large number of Portuguese have settled down in the picturesque Goa and the surrounding Konkan areas.
Historically, this was cooked with pork, red wine and garlic, but then it received the Goan treatment with addition of spices, chilies and tamarind, giving it the distinctive spicy and tangy flavor. “Aloo” in Hindi means potato. But the traditional Vindaloo has no potatoes in it.
For vegetarians, try cottage cheese or tofu cubes along with the veggies. Yumm!!!
Better known as SAAG in Northern India where it has originated, this nutritious sauce is made with spinach or mustard leaves, cream, onions, tomatoes with a hint of lime and mild spices. The popular Palak-Paneer (or Saag-Paneer) is made using this sauce and cottage cheese cubes. It goes equally well with all kinds of meats, veggies and tofu. In addition to that, it makes an excellent dip! Just add one part of cottage cheese to two parts of sauce and mix well. Popeye couldn't be wrong!