Aromatic Almond

Fragrant Awadhi almond and cardamom masala

Fragrant Awadhi almond and cardamom masala


From the kitchens of the Awadhi newab emperors this white sauce is subtle with a mild, smooth and unique flavour. The spicing is mild as the emphasis is on aroma with liberal use of perfumed ingredient such as cardamom and pandan. It has a rich flavour boasting the delicacies of saffron, almonds and poppy seeds. Decadently constructed using techniques from ancient cooks for the most superior of diners.

Generic cooking instructions:

  1. Remove all the packaging and place the frozen sauce in a pan. Add 50ml-100ml of water and heat gently with the lid on the pan.
  2. Once the sauce has defrosted (approx. 10 minutes), increase the heat until it boils. Add about 450g of your chosen meat, fish or veg and stir to coat.
  3. Reduce the heat and simmer until cooked thoroughly. Timings may vary.

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Ingredients

Yoghurt (Milk), Chopped Onion, Almonds 11%, Double Cream (Milk), Garlic, Rapeseed Oil [Rapeseed Oil, Antifoaming Agent: Dimethyl Polysiloxane], Ginger, Green Chilli, Kewra Water (Purified Spring Water, Essence Of Kewra), Chilli Powder, Garam Masala (Coriander, Cinnamon, Ginger, Cumin, Chilli, Black Pepper, Cloves, Nutmeg, Cardamom, Bay leaf), Salt, Cinnamon Powder, Cumin Seeds, Coriander Leaves, Turmeric Powder, Cardamon Powder, Coriander Powder, Clove Powder, Saffron, Cardamon, Bay Leaf, Pepper Corn Powder.

ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold.

May contain traces of Peanuts, Tree Nuts, Sesames Seeds, Celery and Soya.

mild

Recipe Suggestions

Chicken Korma

  1. 1. In a bowl marinade 450g chicken pieces with 3cm grated ginger, 1 minced clove of garlic and 1 tbsp of yoghurt and a ½ tsp salt and turmeric.

  2. Meanwhile, place the Easy Aromatic Almond Sauce into a pan and cook as per instructions.

  3. Increase the heat and let it bubble then add the marinated chicken and stir.

  4. Reduce to a low heat and leave to cook gently for approx. 25 mins.

  5. Stir in a little coconut cream and finish with freshly chopped coriander and a squeeze of lemon.

     

 

Chicken Pasanda

  1. Place the Easy Aromatic Almond Sauce into a pan and cook as per instructions.

  2. Flatten 2 chicken breast by covering them in cling film and hitting with a rolling pin, or if you prefer cut in to chunks.

  3. Place your chicken in the pan with the sauce and simmer gently until cooked. Add a little hot water if you want more of a sauce.

  4. Garnish with flaked toasted almonds.

Note: You can also do this with lamb, just leave to cook gently until tender.

White fish curry

  1. Place the Easy Aromatic Almond Sauce into a pan and cook as per instructions.

  2. Once bubbling place 450g of a robust white fish (halibut, cod, monk) and reduce to simmer so it cooks gently. Don't stir too vigorously. Cook for 4-5 minutes until cooked through.

  3. Squeeze in lemon juice and fresh chopped coriander to serve.

 

Creamy mushroom curry

  1. Place the Easy Aromatic Almond Sauce into a pan and cook as per instructions.

  2. Heat a tablespoon of butter in a pan and add 1 crushed clove of garlic. Add 450g of mushrooms (whole or halved) and sauté until soft.

  3. Once the sauce is bubbling add the cooked mushrooms and leave for 5-6 minutes. Add a little water if you want more sauce.

  4. Finish with a little cream or yoghurt and some chopped fresh coriander.

 

Shai Paneer

  1. Place the Easy Aromatic Almond Sauce into a pan and cook as per instructions.

  2. Add 350g-450g of diced paneer or grated paneer with some diced red peppers. Stir to coat and leave to simmer on low for 5-10 minutes.

  3. You can add a little more water to create some more sauce. Finish with some fresh chopped coriander.

 

Lamb Rezala

  1. Place the Easy Aromatic Almond Sauce into a pan and cook as per instructions.

  2. Once bubbling, add 450g of diced lamb and leave on a low heat for 40-50 minutes. Stir occasionally until tender. Add another 100ml water if needed.

  3. Slice a small onion and fry in about a tbsp of ghee or oil. Add 1 or 2 sliced red chillies and set this mixture to one side. Once the lamb is cooked top with this mixture to serve.

 

 

 

 

 

 

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