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Our Receipe Book includes all the recipes that can be made with our special sauces, curries available

Makhani Sauce

INGREIDIENTS: Tomatoes, oil, garlic, ginger, cream tomato paste, spices, salt and sugar.

COOKING INSTRUCTIONS:

  1. Marinate boneless chicken dices in Tandoori masala, garlic and ginger paste
  2. Cook in oven for 20 minutes at 350° F
  3. Heat makhani sauce.  Mix the cooked chicken
  4. Finish with cream and butter sprinkled with chopped fresh coriander leaves and ginger juliennes
  5. Proportion of meat: sauce is 1:1 ratio by weight

Roganjosh Sauce

INGREIDIENTS: Yoghurt, onions, oil, garlic, ginger, cardamom, cinnamon, cloves, bay leaves, spices and salt.

COOKING INSTRUCTIONS:

  1. Marinate meat (lamb or beef diced) with ginger, garlic and green chilli paste and simmer in well seasoned stock till tender
  2. Heat sauce and mix in strained meat and simmer for few minutes.  Add the stock to adjust thickness as required.
  3. Finish with chopped fresh coriander leaves
  4. Proportion of meat: sauce is 1:1 ratio by weight.

Khorma Sauce

INGREIDIENTS: Onions, oil, yoghurt, cashew nuts, spices, garlic, ginger, cream, salt and pepper.

COOKING INSTRUCTIONS:

  1. Marinate meat (lamb or beef diced) with ginger, garlic and green chilli paste and simmer in well seasoned stock till tender
  2. Heat sauce and mix in strained meat and simmer for few minutes.  Add the stock to adjust thickness as required.
  3. Finish with chopped fresh coriander leaves
  4. Proportion of meat: sauce is 1:1 ratio by weight

Kadai Sauce

INGREIDIENTS:Tomato, onions, oil, garlic, ginger, green chillies, tomato paste, curry leaves, mustard seeds, spices, salt, sugar and fenugreek

COOKING INSTRUCTIONS:

  1. Marinate meat (lamb or beef diced) with ginger, garlic and green chilli paste and simmer in well seasoned stock till tender
  2. Heat sauce and mix in strained meat and simmer for few minutes.  Add the stock to adjust thickness as required.
  3. Finish with chopped fresh coriander leaves
  4. Proportion of meat: sauce is 1:1 ratio by weight

Chana Masala Sauce

INGREIDIENTS: Onions, oil, tomatoes, gram flour, onion seeds, garlic, ginger, spices and salt

COOKING INSTRUCTIONS:

  1. Marinate meat (lamb or beef diced) with ginger, garlic and green chilli paste and simmer in well seasoned stock till tender
  2. Heat sauce and mix in strained meat and simmer for few minutes.  Add the stock to adjust thickness as required.
  3. Finish with chopped fresh coriander leaves
  4. Proportion of meat: sauce is 1:1 ratio by weight

Real Sauces© and Real Curries© are manufactured by Anjum Fine Foods Inc. Made in Canada