Description
There are many types of authentic korma, all of whose aromas come from cassia, green cardamoms, cloves, bay leaves, and fennel seeds it is and awash with a mellow gravy, achieved in the north by using yoghurt and/or cream, and in the south with coconut milk. some edible silver leaf (Vark) Korma does not necessarily mean mild – it is quite normal to add fresh chillies. In Kashmir, one famous dish, the Mirchwangan Korma, is red in colour and hot in taste from the prolific use chillies. Korma has been around for centuries but it was perfected by the Moghuls. It was said that if a chef could cook a korma he could cook for the court. If he could cook two dozen variations he would be king of the kitchens, and cook for the Emperor’s table.
To Cook Badami Yourself:
Use Madhuban Badami Sauce with meat or chicken or prawn or vegetables. Simply follow the instructions on our recipes page.
Badami
Typical values as sold per 100g
|
Energy Value (KJ)
|
612KJ
|
|
Energy Value (kcal)
|
148kcal
|
| Fat |
11.5g
|
| Of which saturates |
1.7g
|
|
Carbohydrates
|
8.4g
|
| Of which sugars |
0.9g
|
|
Fibre
|
1.8g
|
| Protein |
1.7g
|
| Salt |
0.62g
|
| Onions, Rapeseed Oil, Water, Tomatoes, Coconut Powder, Garlic, Ginger, Mixed Spices, Carrots, Capsicums, Ground Almond, Sultanas, Turmeric, Fresh Coriander, Lemon Juice, Sugar, Salt, Saffron | |
| Store Cool Dry Place | Product has been tested for ambient |
| Can be Frozen | Yes |
| Best Before End: See Base | Batch Code DB – best before 5 months from production |
| Suitable for Vegetarians | Yes |
| Gluten Free | Yes |
| Allergen | Almond |
