- 1 jar Kali's Table Classic Punjabi Masala Cooking Sauce
- 1 lb skinless, boneless chicken breast or thighs, cubed
- 2 Tbsp oil
- 1 red pepper, chopped
- 1 cup fresh green beans, chopped
- 1 cup thick coconut milk
- 1/2 cup shredded unsweetened coconut, lightly toasted
Preparation:
In a large frying pan, sear the cubed chicken in the oil. Add jar of Kali's Classic Punjabi Masala Cooking Sauce and 1 cup coconut milk. Simmer 10 minutes. Add red pepper and green beans; simmer 5 minutes. Garnish with toasted coconut.
Serve with steamed rice or flat bread.
Serves 4-6.
- 1 jar Kali's Table Classic Punjabi Masala Cooking Sauce
- 350 g dry beans (washed and soaked overnight) or 2 cans beans, drained (black-eyed peas, red kidney beans, black beans, etc. - any beans not prepared in tomato sauce)
Preparation:
Boil soaked beans about 1 hour, until tender; drain excess water. Add jar of Kali's Table Classic Punjabi Masala Cooking Sauce; simmer 15 minutes. Add up to 1/2 jar of water (6 oz) if necessary. Serves 4.
Serve with Kali's Cumin Vegetable Rice (see Side Dishes & Accompaniments) or couscous.
- 1 jar Kali's Table Classic Punjabi Masala Cooking Sauce
- 2 Tbsp oil
- 1 lb extra lean ground beef
- 1 cup peas, fresh or frozen
- 1 cup carrots, diced, fresh or frozen
- 8 oz dry pasta of choice (approx 2 cups)
- Cilantro, chopped, for garnish
Preparation:
Follow package instructions for cooking pasta. In a large frying pan, lightly brown beef in the oil. Add jar of Kali's Table Classic Punjabi Masala Cooking Sauce, add up to 1/2 jar of water and diced carrots. Simmer 15 minutes until beef is cooked and carrots are tender. Add peas; simmer 5 minutes. Don't overcook.
Pour masala sauce over pasta; toss to coat. Garnish with chopped cilantro. Serves 4.
Tip: If the pasta is finished cooking before the meat and vegetables, drain pasta and toss lightly with olive oil to keep from sticking together.