Pastes are so versatile – ideal for barbeques, baking and grilling or perfect as a base to your own curry.
Create your own Indian inspired dishes and adjust the heat to your tastes – mild or hot.
All Tandoori Palace pastes are:
- gluten free
- MSG free
- free from artificial colour and flavour
- suitable for vegetarians
- nut free (made in a nut free environment)
Butter Chicken paste
Our Butter Chicken paste gives you all the flavour without the guilt, as it’s low on calories. Perfect for tasty, healthy Butter Chicken kebabs, it’s also great in a Butter Chicken hot pot pie.
INGREDIENTS: TOMATO PASTE (RECONSTITUTED), DICED TOMATO, TAMARIND PASTE, LEMON JUICE (FROM CONCENTRATE), PEA FLOUR, SALT, SPICES, GINGER, GARLIC, CANOLA OIL, PRESERVATIVE (202) FOOD ACID, (CITRIC, MALIC), ANTIOXIDANT (ASCORBIC ACID).
Butter Chicken Hot Pot Pie.
Serves:4
- Preparation: 15-20 mins (plus marinating)
- Cooking:25 mins
Tandoori paste
Very versatile, our Tandoori Paste is a delicious combination of authentic spices and tamarind. Try our fabulous Tandoori Lamb Cutlets on the BBQ or grill or add it to a casserole for a spicy lift.
INGREDIENTS: TOMATO PASTE (RECONSTITUTED), SPICES, LEMON JUICE (FROM CONCENTRATE), SALT, TAMARIND PASTE, PEA FLOUR, CHILLI POWDER, NATURAL COLOUR (PAPRIKA), FOOD ACID (ACETIC), GINGER, PRESERVATIVE (202).
Tandoori Lamb Cutlets
Serves:4
- Preparation: 5 mins (plus marinating)
- Cooking:5-10 mins
Tikka Masala paste
Tikka Masala paste is an aromatic paste with hints of lemon and garlic – sensational with seafood. Try our succulent Tikka Masala Fish Parcels on the BBQ or baked in the oven.
INGREDIENTS: TOMATO PASTE (RECONSTITUTED), DICED TOMATO, ONION, PEA FLOUR, LEMON JUICE (FROM CONCENTRATE), SALT, SPICES, GARLIC, HERBS, CANOLA OIL, CHILLI POWDER, NATURAL COLOUR (PAPRIKA), PRESERVATIVE (202), FOOD ACID (CITRIC, MALIC), ANTIOXIDANT (ASCORBIC ACID).
Tikka Masala Fish Parcels
Serves:4
- Preparation: 10 mins (plus marinating)
- Cooking:10 mins
- These pastes are so versatile, you can blend them with yoghurt, reduced cream or cream to create your own unique meal ideas, giving you the option of making guilt-free Indian.
- You can make the paste as mild or as hot as you like, simply by adding more or less.
- A tip that if you use the paste to make a meal in a slow cooker or crockpot, be mindful that the spices will develop more intensely. We would advise that you add less paste to slow cooked dishes.
- Take a rack of lamb, make deep slits into the meat between each bone. Rub with lemon juice and salt and leave to marinate for 2 hours. Pour off any fluid. Mix Tandoori Paste with natural yoghurt and pour over rack of lamb. Marinate for 4 hours or longer. Remove from marinade and oven bake on rack. Serve with rice, vegetables or salad - it's sensational with anything! Cold meat can be sliced up into a pita pocket with salad greens. This mouth-watering recipe was created by Jo of Half Moon Bay, who was a prize-winner in our recent Winter Warmer Recipe Competition.
SIMMER SAUCES
The easiest way to make a delicious, nutritionally-balanced curry is to add one of our simmer sauces to your meat and/or vegetables, pan fry and serve on rice.
All Tandoori Palace simmer sauces are:
- gluten free
- MSG free
- free from artificial colour and flavour
- preservative free
- suitable for vegetarians
- nut free (made in a nut free environment)
Butter Chicken
New Zealand's favourite Indian dish, this rich and creamy sauce is blended with carefully selected authentic spices. Mild and creamy, it’s a wonderful treat and yet incredibly simple to make – just simmer with meat and serve.
Ingredients: Water, onion, tomato, cream cheese (cream, skim milk, lactic acid), cream, milk powder, sugar, corn starch, spices, salt, food acid (citric, malic), garlic, canola oil, antioxidant (ascorbic acid), natural colour (paprika extract). Contains milk products.
Spicy Butter Chicken
This spicy variant of New Zealand's favourite Indian dish has extra chilli to give it that extra kick.
Ingredients: Water, onion, tomato, cream cheese (cream, skim milk, lactic acid), cream, milk powder, sugar, corn starch, spices, salt, food acid (citric, malic), garlic, canola oil, antioxidant (ascorbic acid), natural colour (paprika extract). Contains milk products.
Tikka Masala
This popular tomato curry sauce is medium-spiced with hints of lemon and ginger. Ideal with chicken or lamb.
Ingredients: Water, onion, tomato, sugar, milk powder, corn starch, cream cheese (cream, skim milk, lactic acid), cream, spices, salt, food acid (citric, malic), natural colour (paprika extract), garlic, canola oil, antioxidant (ascorbic acid). Contains milk products.
Korma
This mild curry is ideal for children or as an introduction to curries. It’s a deliciously creamy sauce with coconut and a delicately balanced blend of authentic spices. A versatile sauce which can be partnered with chicken, lamb, fish or with vegetables for a vegetarian option.
Ingredients: Water, onion, COCONUT CREAM (WATER, COCONUT CREAM, THICKENER(466)), tomato, milk powder, corn starch, cream cheese (cream, skim milk, lactic acid), cream, COCONUT, SUGAR, SALT, NATURAL COLOur (paprika extract AND CARAMEL iv), SPICES, FOOD ACID (CITRIC, MALIC), garlic, canola oil, antioxidant (ascorbic acid). Contains milk products.
Rogan Josh
Full of flavour, this rich spiced gravy sauce is traditionally cooked with lamb or beef. Of medium heat, it combines tomatoes and onions with garam masala and other authentic spices.
Ingredients: Water, tomato, ONION, SPICES, sugar, CANOLA OIL, HERBS, SALT, CORN STARCH, FOOD ACID (CITRIC, MALIC), GARLIC, ANTIOXIDANT (ASCORBIC ACID).
Vindaloo
A powerful hot curry sauce, Vindaloo blends tomatoes and onions with garam masala, chillies and authentic spices. Simply simmer with chicken, beef or lamb.
Ingredients: Water, ONION, TOMATO, VINDALOO PASTE AND SPICES, WHITE VINEGAR, CORN STARCH, SALT, GARLIC, CANOLA OIL, FOOD ACID (CITRIC, MALIC), ANTIOXIDANT (ASCORBIC ACID).
USAGE TIPS
- If you can’t use all the simmer sauce within 3 days of opening, just freeze the remainder (it will keep in your freezer for up to 3 months).
- For a vegetarian option - all the simmer sauces work superbly with vegetables alone. Steam a selection of your favourite vegetables and finish by simmering in a fry pan with the simmer sauce.
- No fresh vegetables? Try a can of chickpeas, frozen peas and an onion panfried then simmered in sauce or paste and served on top of couscous with a dollop of yoghurt.
- Can’t cook rice or don’t have a rice cooker? Try couscous for a change. So easy...just add boiling water and sit for 5 minutes.
- Garnish with lemon, coriander, cucumber and natural yoghurt or sour cream for a refreshing lift.
- Simmer sauce too hot? Dilute by adding tomato paste, tinned tomatoes, natural yoghurt or sour cream.
- Simmer sauces can also be used as a base for casseroles.
- I use Korma simmer sauce to make a quick winter evening meal with cubed chicken, uncooked rice, water, and green and red peppers. I cook on a high heat in the oven in my old Temuka casserole dish that was a wedding present from the 1970's. This is a really quick one dish meal that goes down really well with a little Pinot Gris. It is an excellent after work choice for the busy professional woman. This time-saving, one dish delight was created by Patricia of Cambridge and was a prize-winner in our recent Winter Warmer Recipe
Competition.