Almond korma
plant based • non-gmo
“I honestly can’t tell the difference between Masala Mama Korma and an Old Delhi eating joint.”
— Romeo M.
This delicately spiced aromatic sauce is so creamy and delicious that it earned the title Shahi (royal). Its origins can be traced back to the 16th-century court kitchens of the Mogul emperors.
“Masala Mama has inspired my kitchen! I love having jars of MM sauce on hand - I like the extra rich Korma the best - so versatile, easy and delicious!”
— Peg B.
“I didn’t really know what Korma was. Now I’m addicted.”
— Danny C
.
From jar to plate in less than 30 minutes. Healthy, delicious eating doesn’t get easier than this!
3 Steps to Almond Korma
Sear CHICKEN, MEAT, SEAFOOD, PANEER, TOFU or VEGETABLES in 2 tbsp OIL.
Add sauce; rinse out the jar with 2 tbsp STOCK or water and add.
When almost cooked add Coconut Milk (or cream or almond milk). Adjust salt. Serve hot with rice or naan. Serves 4.
“It’s really hard for me to pick a favorite. But if I had to it would be Korma, that stuff is divine!”
— Shanti
J.
“Masala Mama has changed my life, I would never dream of attempting Korma at home.”
— Sean
D.
We take a zero compromise approach to ingredients.
Onion, Tomato, Water, Almond, Cashew, Dates, Garlic, Ginger, Extra Virgin Olive Oil, Salt, Spices, Lemon Juice, Cumin Seeds, Garam Masala, Citrus Fiber, Cardamom. Contains: Tree Nuts (Almond And Cashew Nuts).