| Pastes/Rice/Dals ......... As a base for Indian dishes.* |
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Paste for Fish Curry
For dishes with fish or shrimp, a reddish-brown paste with oil, chopped onions, and curry leaves.
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Paste for Hydrabadi Biryani
Fine with poultry, a reddish-brown fine-grained paste.
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Ginger-Garlic Paste
Hot-spicy paste made of garlic cloves and ginger root for tandoori marinades and other oriental food.
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Paste for Lamb Curry
Perfect with lamb, a reddish-brown granular paste, mildly spiced with a note of ginger.
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Paste for Butter Chicken
Reddish-brown coarse paste made with oil and chopped onions, perfect for poultry.
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Tandoori Masala Spice Mix
Zesty-hot powdered spices for preparing marinades.
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| * Made from fresh ingredients according to authentic Indian recipes for seasoning/marinating fish, meat and poultry. |
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Basmati-Reis
Seductive aroma, nutty flavor - the ideal side dish with all meals.
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Yellow Dal*
(yellow lentils) Serve hot with rice, naan or chapati bread.
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Chana Dal*
(kidney beans) Great tasting side dish for naan bread or basmati rice.
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Black Dal*
(black lentils) Subtly spiced dish as a supplement to rice, naan or chapati bread.
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| * Creamy legume dishes, served as is with naan bread or together with rice. |
Butter-Chicken Paste
With our butter chicken paste you can effortlessly conjure Indian sauces and curries in the shortest amount of time! Try our recipe suggestion...
Application (cook in a pan), e.g. 500g:
Fry 500 g of diced chicken breast in 1 tablespoon of butter. Add 100g of butter chicken paste and 150ml water and let simmer in a covered pan for about 15 minutes. If the sauce is too thick, water can be added. To refine, we recommend 2 tablespoons of cream. Garnish with fresh coriander and serve with naan or rice.
Ingredients:
Tomato paste (26%), onions, vegetable oil, water, sugar, spices (6%), salt, chickpea flour, garlic, skimmed milk powder, ginger, cashew nuts, melon seeds, fenugreek leaves, coloring E160c.
Contains allergens: milk and nuts.
Application (cook in a pan), e.g. 500g:
Fry 500 g of diced chicken breast in 1 tablespoon of butter. Add 100g of butter chicken paste and 150ml water and let simmer in a covered pan for about 15 minutes. If the sauce is too thick, water can be added. To refine, we recommend 2 tablespoons of cream. Garnish with fresh coriander and serve with naan or rice.
Ingredients:
Tomato paste (26%), onions, vegetable oil, water, sugar, spices (6%), salt, chickpea flour, garlic, skimmed milk powder, ginger, cashew nuts, melon seeds, fenugreek leaves, coloring E160c.
Contains allergens: milk and nuts.
| Paste für Butter-Chicken 300g | Bild |
| Art.-Nr.: 7732-A - Netto: 2,10 € / Brutto: 2,25 € |
Tandoori-Masala Spice Mixture
Tandoori masala - our spice mix for the preparation of marinades with, for example, our garlic-ginger paste.
Recipe suggestion, e.g. 500g:
Marinated poultry / marinated lamb - wash 500 g of chicken breast (or 500 g of lamb), and cut into cubes (about 4 cm X 4 cm).
For the marinade:
250 g yogurt 3.5%, 25 g tandoori masala, 1 teaspoon salt, 3 teaspoons ginger-garlic paste, 1 teaspoon lemon juice, ¢ teaspoon (vanillin) sugar.
Mix the ingredients and place the meat in the marinade for at least four hours. Bake chicken at 200 degrees C for approximately 15-20 minutes (lamb: 20 minutes).
When preparing in a tandoor oven, the cooking time is reduced to 10-12 (lamb 15) minutes.
Ingredients:
Coriander, cumin, black cumin, green cardamom, star anise, dried ginger, cloves, black cardamom, nutmeg, chilli peppers, cinnamon, black pepper, nutmeg shells, laurel leaves.
Recipe suggestion, e.g. 500g:
Marinated poultry / marinated lamb - wash 500 g of chicken breast (or 500 g of lamb), and cut into cubes (about 4 cm X 4 cm).
For the marinade:
250 g yogurt 3.5%, 25 g tandoori masala, 1 teaspoon salt, 3 teaspoons ginger-garlic paste, 1 teaspoon lemon juice, ¢ teaspoon (vanillin) sugar.
Mix the ingredients and place the meat in the marinade for at least four hours. Bake chicken at 200 degrees C for approximately 15-20 minutes (lamb: 20 minutes).
When preparing in a tandoor oven, the cooking time is reduced to 10-12 (lamb 15) minutes.
Ingredients:
Coriander, cumin, black cumin, green cardamom, star anise, dried ginger, cloves, black cardamom, nutmeg, chilli peppers, cinnamon, black pepper, nutmeg shells, laurel leaves.
| Tandoori-Masala Spice Mixture, 1kg | Bild |
| Art.-Nr.: 7711 - Netto: 18,50 € / Brutto: 19,80 € |
Lamb-Curry Paste
Sauce concentrate for the production of Indian sauces/curries, ideal for lamb dishes. Try a traditional recipe...
Application:
Cook in a pan. Mix 500 g diced lamb with 100 g lamb curry sauce and 150 ml of water and cook 20 minutes in a covered pan.
Can be garnished with fresh coriander. Serve with naan or rice.
Ingredients:
Onions, water, tomato paste (10%), vegetable oil, spices (9%), garlic, ginger, salt, lemon juice (1%).
Application:
Cook in a pan. Mix 500 g diced lamb with 100 g lamb curry sauce and 150 ml of water and cook 20 minutes in a covered pan.
Can be garnished with fresh coriander. Serve with naan or rice.
Ingredients:
Onions, water, tomato paste (10%), vegetable oil, spices (9%), garlic, ginger, salt, lemon juice (1%).
