Kashmiri Korma Cooking Sauce
Kashmiri Korma Cooking Sauce
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Kashmiri Korma Cooking Sauce

Regular price £3.19


SIZE: 270g (Serves 3)

A brand new addition to the Tarka range, the Aagrah Kashmiri Korma is a more traditional take on the "British" Korma. Originating in Kashmir and developed especially by Aagrah, the Kashmiri Korma is delicately spiced and full of flavour. 

Ingredients: Onions, coconut milk, vegetable oil, garlic, ginger, salt, coriander leaves, turmeric, ground coriander, liquorice powder, chilli powder, garam masala, ground cumin, citric acid, natural flavouring, ground cardamom, ground cinnamon.

Creating your delicious Kashmiri Korma - Great with chicken, fish or vegetables

  1. Add 2 desserts spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned. 
  2. Stir in the base, add 70ml of water to the jar, replace lid, swirl around and add this to the pan.
  3. Stir in 40g of natural/mild yoghurt (more if you want extra mild or more sauce), bring to the boil with the lid on and simmer gently for approx. 10 mins or until thoroughly cooked – delicious! Serve with pilau rice - delicious!
 Average Values Per 100g
Per Serving (90g)
Energy 713kJ/173kcal
Protein 1.6 1.4
Carbohydrate 4.8 4.3
   of which sugars 1.5 1.4
Fat 16.4 14.8
   of which saturates 1.8 1.6
Fibre 1.5 1.4
Salt 2.80 2.52

    Customer Reviews

    Based on 30 reviews
    Sandra Robbins
    Not as expected

    I have recently bought the Korma curry but I thought it would have a creamier taste, but I found it too strong a curry. We have usually bought the Handi curry but wanted to try an alternative.

    Nigel Mousley
    The Best

    Fast delivery and great taste, wouldn’t buy anything else.

    Malcolm Spring
    One of my Favourites.

    Having tried the entire range I have narrowed it down to three and the Kashmiri Kormas is one. It is so flavoursome. I do like my curries Asian style however, so I usually add extra garlic and also Birdseye chillies to give it a real kick. 10/10 from me.

    Graham Sykes
    Used two jars this time of Kashmiri sauce.

    After my disappointing result first time round with this sauce, I used two jars of Kashmiri sauce for the 1 kilo of diced chicken thighs instead of 1 jar. This gave a much more satisfying result, there was plenty of sauce for myself and my wife and son. My wife does not like hot curry , this sauce is not hot but has enough flavour to keep m y wife and son happy, it is not to my taste at all, so after I had served up their meal I quickly added 4 chopped up green chillies and cooked for another 10 minutes. This gave the curry just enough of a kick to suit my pallet.

    Kevin Stoddart
    Must buy

    Best sauces I’ve ever tasted 😍 & I love a curry 👍❤️