Maya Kaimal - Indian Simmer Sauce Kashmiri Curry - 12.5 oz. (354 g)
Maya Kaimal Indian Simmer Sauce Kashmiri Curry is also known as Rogan Josh, and is a balanced curry that comes from the beautiful mountainous state of Kashmir. Hints of nutmeg and mace add depth and balance to the rich tomato flavor. For a traditional Rogan Josh simmer with cubed lamb. Or enjoy this versatile sauce with chicken, chickpeas or vegetables.
Indian Simmer Sauce Kashmiri Curry Features:
- A balanced curry that comes from Kashmir
- Also known as Rogan Josh
- Nutmeg and mace add depth and balance to the rich tomato flavor
- Versatile sauce: Use as a simmer, add to soups, marinate, slow cooker
- Produced in small batches, using wholesome, all natural ingredients
- Two-year shelf life
- Gluten free
Shelf Stable Indian Sauces
They now offer their exceptional Indian home-style sauces in glass jars with a two-year shelf life. As always, they use premium all natural ingredients and traditional techniques. This line offers the convenience of being a pantry item, so a satisfying Indian meal can be yours anytime.
Frequently Asked Questions
Do the sauces need to be kept refrigerated?
The refrigerated sauces must be kept refrigerated at all times. The shelf stable sauces must be refrigerated after they are opened.
How long do the sauces keep once opened?
The sauces will keep 7-10 days once opened. If you're only taking a portion, prevent contamination by using a clean dry utensil to remove sauce. Spicy Ketchup will keep as long as standard ketchups.
How long can you keep an unopened sauce?
The shelf life of an unopened refrigerated sauce is 90 days from the date of manufacture. The shelf life of an unopened shelf stable sauce is 2 years from the date of manufacture. Check the "Use By" date.
Can you freeze their sauces?
Yes. Their refrigerated sauces taste best fresh. If you do freeze them, they recommend that you label and date the container. For their shelf stable sauces, they recommend that you transfer the contents to a non-glass freezer container.
Should the sauces be diluted?
No. You do not need to dilute their sauces but you may want to add a few tablespoons of water while cooking if they get too thick, particularly when using only vegetables.
Do their sauces contain anything artificial or any preservatives?
No. Their sauces are all natural. There are no artificial colors, flavors, stabilizers, or fillers added. Their refrigerated sauces do not contain preservatives. They rely on natural acidifiers like lemon, tamarind, and vinegar and a hot-filling process to achieve their shelf life.
Which sauces are vegetarian?
All of them.
Which sauces are vegan?
Coconut, Goan Coconut, Jalfrezi Curry, Kashmiri Curry, Madras Curry, Tamarind Curry, and Vindaloo.
Which sauces are gluten free?
All of them.
About Maya Kiamal
Maya Kaimal is an award-winning cookbook author and a leading authority on Indian cooking. Her first book Curried Favors: Family Recipes from South India won the Julia Child Award for best first book. Her second book, Savoring the Spice Coast of India: Fresh Flavors from Kerala, focused on the food of the region of South India where her father was raised. She has been a guest on the Today Show, the Food Network, Martha Stewart, and the Splendid Table, and has written feature articles for Food & Wine and Saveur.
Traveling frequently to Kerala from the age of nine, Maya’s fascination with Indian food began in her Aunty Kamala’s (pictured) kitchen. It was there she first experienced the heady aromas of fresh curry leaves crackling in hot oil with mustard seeds and dried chilies. At home, in Boston, Maya learned how to cook her own Indian food from her physicist father Chandran Kaimal—an excellent cook with a knack for writing foolproof recipes. Her American mother Lorraine, equally talented in the kitchen, also helped nurture her love of food.
At Pomona College in California, Maya found herself cooking for friends, and then for co-workers in New York City where she worked as a magazine photo editor. She realized that home-cooked Indian food made a lasting impression on people—especially those who had only tasted it in restaurants. This awareness led her to write her first two cookbooks, both collections of family recipes.
In December 2001, Maya Kaimal and writer Guy Lawson were married in Manhattan with a sumptuous Indian feast. She soon left publishing and saw the chance to take her passion one step further, by cooking home-style Indian food and packaging it for other busy food lovers. She and Guy launched Maya Kaimal Fine Indian Foods in 2003. The following year they had twins, left their Brooklyn life, and moved to Upstate New York where they currently reside.
India is a delicious country but many people don’t realize the cuisine varies dramatically from region to region. The food served in most North American Indian restaurants is actually North Indian food--rich in dairy, toasted spices, and wheat breads. Maya's family comes from the southern tip of the subcontinent where the cuisine is more tropical, featuring coconut milk in the place of dairy, fresh curry leaves instead of toasted spices, and more emphasis on rice than bread. These distinctions are shaped by climate, geography, and each region’s history of contact with outside cultures.