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MASALA
2 out of 3 spice levels Medium. 2h 30m Preparation. Super Green Four Grain Jalfrezi. Lentils, spelt, and barley cooked in a sweet pepper & tomato sauce with 1 out of 3 Difficulty. 1 out of 3 spice levels Mild. 45 mins Preparation. Valentines Steak Madras. Seared Beef with Madras sauce and stir fried vegetables. PATAK'S INDIAN CURRY RECIPESFEATURED RECIPESFAQPRODUCTSCOOKIE POLICYCHICKEN TIKKA MASALACONTACT Discover New Recipes. We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! Reset filter. Filter.CHICKEN MADRAS
salt to taste. 300ml water. 450g chicken, diced. Heat the oil in a pan and fry the diced onions for 3 minutes. Add the Patak's Madras Spice Paste and continue to fry for a further 2 minutes. Add the chopped tomatoes and cook for 5 minutes. Add the diced chicken and cook for 15 - 20 minutes, adding water as necessary if the sauce is too thick.BEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice PATAK'S BIRYANI SPICE PASTE Biryani Spice Paste. Our authentic blend of aromatic spices including chilli, ginger and coriander for a beautifully balanced biryani dish. Water, Ground Spices (27%) , Rapeseed Oil, Ginger Purée (5%), Salt, Acids (Acetic Acid, Citric Acid CLASSIC CHICKEN KORMA Chicken Korma is one of the most popular dishes in Britain, and is one of the mildest of the Indian curries - making it popular with kids and people who don't like too much spiciness in their food. This classic Chicken Korma recipe uses Patak's Spice Paste - which is a delicate blend of spices with coconut - along with a rich blend of other wonderful flavours and is sure to be a hit with the SLOW COOKING INSPIRATION Slow Cooking Inspiration. Pot roasts, stews, soups and curries: all the one-pot-wonders we love to eat! But sometimes, it’s impossible to take the time to stand over the stove, stirring and simmering. That’s where the trusty slow cooker comes in, bubbling away for hours on end and gently doing the job for you. LAMB ROGAN JOSH WITH SPINACH & MUSHROOMS 500g diced lamb. 500g jar Patak's Rogan Josh Cooking Sauce. 100g shitake mushrooms, halved. 50g baby spinach leaves. fresh coriander leaves to serve. Heat the oil in a large pan over a medium-high heat. Add the lamb and cook for 4 -5 minutes or until browned. Pour over the Patak's Rogan Josh Cooking Sauce. Reduce the heat to low and simmerfor
CHICKEN & POTATO CURRY (MURGH ALOO MASALA) salt, to taste. pinch of sugar. Heat the oil in a pan and fry the onions for 2 minutes, add the chicken and fry for 2 minutes to seal the meat. Add the Patak's Madras Spice Paste and sauté for 2 minutes, Sprinkle in some water to prevent the Spice Paste from burning. Add the potatoes and fry for a further 3 minutes.PRAWNS IN COCONUT
2 tsp lemon juice. Salt to taste. Fry the onion and ginger until the onion is golden, add the Patak's Madras Paste Pot and cook for a further 2 minutes. Blend the creamed coconut with the hot water and add this, together with the prawns and tomatoes to the onion mixture and mix well. Add the tomato purée, lemon juice and salt to taste,simmer
PATAK'S INDIAN CURRY PRODUCTS AND RECIPESPRODUCTSRECIPESINSPIRATIONSJAMIE OLIVEROUR STORYCHICKEN TIKKAMASALA
2 out of 3 spice levels Medium. 2h 30m Preparation. Super Green Four Grain Jalfrezi. Lentils, spelt, and barley cooked in a sweet pepper & tomato sauce with 1 out of 3 Difficulty. 1 out of 3 spice levels Mild. 45 mins Preparation. Valentines Steak Madras. Seared Beef with Madras sauce and stir fried vegetables. PATAK'S INDIAN CURRY RECIPESFEATURED RECIPESFAQPRODUCTSCOOKIE POLICYCHICKEN TIKKA MASALACONTACT Discover New Recipes. We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! Reset filter. Filter.CHICKEN MADRAS
salt to taste. 300ml water. 450g chicken, diced. Heat the oil in a pan and fry the diced onions for 3 minutes. Add the Patak's Madras Spice Paste and continue to fry for a further 2 minutes. Add the chopped tomatoes and cook for 5 minutes. Add the diced chicken and cook for 15 - 20 minutes, adding water as necessary if the sauce is too thick.BEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice PATAK'S BIRYANI SPICE PASTE Biryani Spice Paste. Our authentic blend of aromatic spices including chilli, ginger and coriander for a beautifully balanced biryani dish. Water, Ground Spices (27%) , Rapeseed Oil, Ginger Purée (5%), Salt, Acids (Acetic Acid, Citric Acid CLASSIC CHICKEN KORMA Chicken Korma is one of the most popular dishes in Britain, and is one of the mildest of the Indian curries - making it popular with kids and people who don't like too much spiciness in their food. This classic Chicken Korma recipe uses Patak's Spice Paste - which is a delicate blend of spices with coconut - along with a rich blend of other wonderful flavours and is sure to be a hit with the SLOW COOKING INSPIRATION Slow Cooking Inspiration. Pot roasts, stews, soups and curries: all the one-pot-wonders we love to eat! But sometimes, it’s impossible to take the time to stand over the stove, stirring and simmering. That’s where the trusty slow cooker comes in, bubbling away for hours on end and gently doing the job for you. LAMB ROGAN JOSH WITH SPINACH & MUSHROOMS 500g diced lamb. 500g jar Patak's Rogan Josh Cooking Sauce. 100g shitake mushrooms, halved. 50g baby spinach leaves. fresh coriander leaves to serve. Heat the oil in a large pan over a medium-high heat. Add the lamb and cook for 4 -5 minutes or until browned. Pour over the Patak's Rogan Josh Cooking Sauce. Reduce the heat to low and simmerfor
CHICKEN & POTATO CURRY (MURGH ALOO MASALA) salt, to taste. pinch of sugar. Heat the oil in a pan and fry the onions for 2 minutes, add the chicken and fry for 2 minutes to seal the meat. Add the Patak's Madras Spice Paste and sauté for 2 minutes, Sprinkle in some water to prevent the Spice Paste from burning. Add the potatoes and fry for a further 3 minutes.PRAWNS IN COCONUT
2 tsp lemon juice. Salt to taste. Fry the onion and ginger until the onion is golden, add the Patak's Madras Paste Pot and cook for a further 2 minutes. Blend the creamed coconut with the hot water and add this, together with the prawns and tomatoes to the onion mixture and mix well. Add the tomato purée, lemon juice and salt to taste,simmer
CONTACT | PATAK'S
Close By using our website you are consenting to our use of cookies in accordance with our Cookie Policy By using our website you are consenting to our use of cookies PATAK'S INDIAN SPICE PASTES Spice Pastes. We were the first to introduce Indian spice pastes to the UK and today, they are still our pride and joy. Using our 60 years of expertise and knowledge, we have selected and blended the spices and preserved them in oil for a deep, rich and authentic flavour. We have done all the hard work for you; helping to make cooking authentic PATAK'S INDIAN CHUTNEYS AND PICKLES Chutneys & Pickles. Our range of chutney, pickles and dips are a blend of fruit or vegetables mixed with authentic spices. They are perfect for dipping in pappadums and adding a spoonful to your favourite curry. Or, if you are feeling adventurous, why not try adding an PRODUCTS - COOKING SAUCES, SPICE PASTES, CHUTNEYS AND Meal Kits. Our Patak's Meal Kits help you make a delicious and authentic curry at home in just 3 simple steps. Each kit contains whole spices, a Patak's spice paste and a base sauce. Simply fry the spices, add the spice paste and stir in the sauce. CURRY NIGHT IN WITH PATAK'S PASTE POTS Patak’s Tikka Masala Paste Pot (70g) 4 garlic cloves, ground into paste. 2 inch ginger, ground into paste. 1 cup yogurt. 1/2 chicken stock cube. . 1.Mix all the ingredients with the chicken in a bowl. Cover with cling film and chill for at least 2 hours (preferably overnight). This can be done up to a day in advance. VEGETABLE TIKKA MASALA 2 tablespoons Oil. 5g Coriander, chopped. Salt to taste. Heat oil in the pan, add the peppers & mushrooms, and cook for 2 minutes. Add the courgettes and broccoli to the pan. Pour the jar of Patak’s Tikka Masala sauce into the pan. Leave the pan to simmer for 20 minutes with a lid on top. Season to taste, and garnish with fresh choppedcoriander.
PATAK'S MILD CURRY SPICE PASTE Mild Curry Spice Paste. Our authentic blend of aromatic spices including cumin and coriander for a beautifully balanced Mild Curry dish. Water, Ground Spices (24%) , Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid),Tamarind, Yellow
PATAK'S TIKKA MASALA COOKING SAUCE Tikka Masala Cooking Sauce. A tomato, yogurt and cream based sauce with a delicious blend of mixed spices. Water, Tomato (22%), Yogurt (MILK) (12%), Cream (MILK) (8%), Ground Spices (2%) (Spices, Cumin), Modified Maize Starch, Rapeseed Oil, Sugar, Dried Onion, Ginger Purée, Garlic Purée, Salt, Acid (Lactic Acid), Paprika Extract,Cumin Seed
CHICKEN TIKKA MASALA Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cookingEASY CHICKEN KORMA
Method. Heat the oil in a pan, add the onion and fry for 2 minutes. Stir in the chicken meat and fry for a further 3 minutes. Shake the jar of Patak's Korma Cooking Sauce, then stir into the meat. Add the cracked black pepper, bring to the boil and simmer for 15-20 minutes until the chicken is cooked through. Stir in half the coriander. PATAK'S INDIAN CURRY PRODUCTS AND RECIPESPRODUCTSRECIPESINSPIRATIONSJAMIE OLIVEROUR STORYCHICKEN TIKKAMASALA
2 out of 3 spice levels Medium. 2h 30m Preparation. Super Green Four Grain Jalfrezi. Lentils, spelt, and barley cooked in a sweet pepper & tomato sauce with 1 out of 3 Difficulty. 1 out of 3 spice levels Mild. 45 mins Preparation. Valentines Steak Madras. Seared Beef with Madras sauce and stir fried vegetables. PATAK'S INDIAN CURRY RECIPESFEATURED RECIPESFAQPRODUCTSCOOKIE POLICYCHICKEN TIKKA MASALACONTACT Discover New Recipes. We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! Reset filter. Filter. PRODUCTS - COOKING SAUCES, SPICE PATES, CHUTNEYS AND One of the best things about going to an Indian restaurant is all the extras you get with your curry and our great range of naan breads and pappadums allows you to OUR STORY, PATAK'S HISTORY AND HERITAGEPATAK S MILD CURRY PASTE RECIPESPATAK S CURRY PASTEPATAK CURRY SAUCE RECIPESPATAK INDIAN SAUCESPATAK S CURRYPATAK S INDIAN SAUCES L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. And they found one, opening a shop selling Indian sweets to other families who missed the taste of home. In 1956, L.G. upped sticks again and set sail with his PATAK'S INDIAN SPICE PASTES Spice Pastes. We were the first to introduce Indian spice pastes to the UK and today, they are still our pride and joy. Using our 60 years of expertise and knowledge, we have selected and blended the spices and preserved them in oil for a deep, rich and authentic flavour. We have done all the hard work for you; helping to make cooking authenticCONTACT | PATAK'S
Close By using our website you are consenting to our use of cookies in accordance with our Cookie Policy By using our website you are consenting to our use of cookies SLOW COOKING INSPIRATION Slow Cooking Inspiration. Pot roasts, stews, soups and curries: all the one-pot-wonders we love to eat! But sometimes, it’s impossible to take the time to stand over the stove, stirring and simmering. That’s where the trusty slow cooker comes in, bubbling away for hours on end and gently doing the job for you. PANEER BUTTER MASALA Add 500g diced Paneer and cook for 3 minutes on low flame lid covered. Add 250ml double cream, 20g butter and 2 tsp sugar, cook for 3 mins or till the curry begins to boil rapidly. Heat 3 tbsps of oil in a pan and add 1 medium diced onion. Fry until soft. Add 1 tsp finely chopped ginger, 1 tsp of finely chopped garlic and half full jar of paste PATAK'S VINDALOO SPICE PASTEPATAK CURRY PASTEPATAK INDIAN SAUCESPATAKS VINDALOO CURRY PASTEVINDALOO CURRY PASTE Vindaloo Spice Paste. Our authentic blend of aromatic spices including chilli and coriander for a beautifully balanced vindaloo dish. Water, Ground Spices (23%) , Rapeseed Oil, Acids (Acetic Acid, Citric Acid), Maize Flour, Salt, Yellow MUSTARD PowderBEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice PATAK'S INDIAN CURRY PRODUCTS AND RECIPESPRODUCTSRECIPESINSPIRATIONSJAMIE OLIVEROUR STORYCHICKEN TIKKAMASALA
2 out of 3 spice levels Medium. 2h 30m Preparation. Super Green Four Grain Jalfrezi. Lentils, spelt, and barley cooked in a sweet pepper & tomato sauce with 1 out of 3 Difficulty. 1 out of 3 spice levels Mild. 45 mins Preparation. Valentines Steak Madras. Seared Beef with Madras sauce and stir fried vegetables. PATAK'S INDIAN CURRY RECIPESFEATURED RECIPESFAQPRODUCTSCOOKIE POLICYCHICKEN TIKKA MASALACONTACT Discover New Recipes. We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! Reset filter. Filter. PRODUCTS - COOKING SAUCES, SPICE PATES, CHUTNEYS AND One of the best things about going to an Indian restaurant is all the extras you get with your curry and our great range of naan breads and pappadums allows you to OUR STORY, PATAK'S HISTORY AND HERITAGEPATAK S MILD CURRY PASTE RECIPESPATAK S CURRY PASTEPATAK CURRY SAUCE RECIPESPATAK INDIAN SAUCESPATAK S CURRYPATAK S INDIAN SAUCES L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. And they found one, opening a shop selling Indian sweets to other families who missed the taste of home. In 1956, L.G. upped sticks again and set sail with his PATAK'S INDIAN SPICE PASTES Spice Pastes. We were the first to introduce Indian spice pastes to the UK and today, they are still our pride and joy. Using our 60 years of expertise and knowledge, we have selected and blended the spices and preserved them in oil for a deep, rich and authentic flavour. We have done all the hard work for you; helping to make cooking authenticCONTACT | PATAK'S
Close By using our website you are consenting to our use of cookies in accordance with our Cookie Policy By using our website you are consenting to our use of cookies SLOW COOKING INSPIRATION Slow Cooking Inspiration. Pot roasts, stews, soups and curries: all the one-pot-wonders we love to eat! But sometimes, it’s impossible to take the time to stand over the stove, stirring and simmering. That’s where the trusty slow cooker comes in, bubbling away for hours on end and gently doing the job for you. PANEER BUTTER MASALA Add 500g diced Paneer and cook for 3 minutes on low flame lid covered. Add 250ml double cream, 20g butter and 2 tsp sugar, cook for 3 mins or till the curry begins to boil rapidly. Heat 3 tbsps of oil in a pan and add 1 medium diced onion. Fry until soft. Add 1 tsp finely chopped ginger, 1 tsp of finely chopped garlic and half full jar of paste PATAK'S VINDALOO SPICE PASTEPATAK CURRY PASTEPATAK INDIAN SAUCESPATAKS VINDALOO CURRY PASTEVINDALOO CURRY PASTE Vindaloo Spice Paste. Our authentic blend of aromatic spices including chilli and coriander for a beautifully balanced vindaloo dish. Water, Ground Spices (23%) , Rapeseed Oil, Acids (Acetic Acid, Citric Acid), Maize Flour, Salt, Yellow MUSTARD PowderBEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice OUR STORY, PATAK'S HISTORY AND HERITAGE L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. And they found one, opening a shop selling Indian sweets to other families who missed the taste of home. In 1956, L.G. upped sticks again and set sail with his PATAK'S INDIAN CHUTNEYS AND PICKLES Chutneys & Pickles. Our range of chutney, pickles and dips are a blend of fruit or vegetables mixed with authentic spices. They are perfect for dipping in pappadums and adding a spoonful to your favourite curry. Or, if you are feeling adventurous, why not try adding an JANUARY VEGETABLE CURRY Set aside. Heat the oil in a pan and fry the diced onions for 2 minutes, add the garlic and Patak's Mild Curry Spice Paste and fry for a further 2 minutes. Add the chopped tomatoes and continue to cook for 5 minutes, adding a little water if the mixture begins to stick to the pan. Add the single cream and the cooked vegetables. Bring to theboil.
PATAK'S TIKKA MASALA COOKING SAUCE Tikka Masala Cooking Sauce. A tomato, yogurt and cream based sauce with a delicious blend of mixed spices. Water, Tomato (22%), Yogurt (MILK) (12%), Cream (MILK) (8%), Ground Spices (2%) (Spices, Cumin), Modified Maize Starch, Rapeseed Oil, Sugar, Dried Onion, Ginger Purée, Garlic Purée, Salt, Acid (Lactic Acid), Paprika Extract,Cumin Seed
PATAK'S MILD CURRY SPICE PASTE Mild Curry Spice Paste. Our authentic blend of aromatic spices including cumin and coriander for a beautifully balanced Mild Curry dish. Water, Ground Spices (24%) , Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid),Tamarind, Yellow
PATAK'S KORMA SPICE PASTE Korma Spice Paste. Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish. Water, Ground Spices (12%) , Rapeseed Oil, Sugar, Concentrated Tomato Purée, Salt, Maize Flour, Ginger Purée, Garlic Purée, Desiccated Coconut (3%), AcidPATAK'S BEEF MADRAS
Add the mustard seeds and curry leaves, if using. Add the onion; cook until soft. Add Patak’s Madras Spice Paste, 50ml of water, ginger and garlic. Stir occasionally, until the water has evaporated and your sauce thickened. Add the beef and fry until sealed. Add 150ml water, bring to the boil, cover, simmer gently for 30 minutes or untiltender.
PATAK'S TIKKA MASALA PASTE POTS Tikka Masala Paste Pots. Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two. Water, Ground Spices (19%) , Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid), Tamarind, Garlic Powder, Dried Fenugreek Leaf,Cumin
ROYAL PARSNIP & COURGETTE KORMA (SLOW COOKER) Method. Heat the oil in a pan and sauté the onions for 3 - 4 minutes until light golden brown. Add the parsnip and courgettes and stir-fry with the onion for a few minutes. Add the Patak's Korma Cooking Sauce and water or vegetable stock, mix well and transfer to your slow cooker. Cook on high for 1 - 1½ hours or on low for 2½ - 3 hours CAULIFLOWER CURRY (GOBI MUSSALLAM) Cauliflower Curry (Gobi Mussallam) - Slow Cooker. Another goodie for your slow cooker. This vegetarian recipe uses our two most popular Spice Pastes - Tikka Masala and Korma - to combine the delicate nuttiness of the Korma spices with the more tangy and spicy elementsof a Tikka Masala.
PATAK'S INDIAN CURRY PRODUCTS AND RECIPESPRODUCTSRECIPESINSPIRATIONSJAMIE OLIVEROUR STORYCHICKEN TIKKAMASALA
2 out of 3 spice levels Medium. 2h 30m Preparation. Super Green Four Grain Jalfrezi. Lentils, spelt, and barley cooked in a sweet pepper & tomato sauce with 1 out of 3 Difficulty. 1 out of 3 spice levels Mild. 45 mins Preparation. Valentines Steak Madras. Seared Beef with Madras sauce and stir fried vegetables. PATAK'S INDIAN CURRY RECIPESFEATURED RECIPESFAQPRODUCTSCOOKIE POLICYCHICKEN TIKKA MASALACONTACT Discover New Recipes. We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! Reset filter. Filter. PRODUCTS - COOKING SAUCES, SPICE PATES, CHUTNEYS AND One of the best things about going to an Indian restaurant is all the extras you get with your curry and our great range of naan breads and pappadums allows you to OUR STORY, PATAK'S HISTORY AND HERITAGEPATAK S MILD CURRY PASTE RECIPESPATAK S CURRY PASTEPATAK CURRY SAUCE RECIPESPATAK INDIAN SAUCESPATAK S CURRYPATAK S INDIAN SAUCES L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. And they found one, opening a shop selling Indian sweets to other families who missed the taste of home. In 1956, L.G. upped sticks again and set sail with his PATAK'S INDIAN SPICE PASTES Spice Pastes. We were the first to introduce Indian spice pastes to the UK and today, they are still our pride and joy. Using our 60 years of expertise and knowledge, we have selected and blended the spices and preserved them in oil for a deep, rich and authentic flavour. We have done all the hard work for you; helping to make cooking authenticCONTACT | PATAK'S
Close By using our website you are consenting to our use of cookies in accordance with our Cookie Policy By using our website you are consenting to our use of cookies SLOW COOKING INSPIRATION Slow Cooking Inspiration. Pot roasts, stews, soups and curries: all the one-pot-wonders we love to eat! But sometimes, it’s impossible to take the time to stand over the stove, stirring and simmering. That’s where the trusty slow cooker comes in, bubbling away for hours on end and gently doing the job for you. PANEER BUTTER MASALA Add 500g diced Paneer and cook for 3 minutes on low flame lid covered. Add 250ml double cream, 20g butter and 2 tsp sugar, cook for 3 mins or till the curry begins to boil rapidly. Heat 3 tbsps of oil in a pan and add 1 medium diced onion. Fry until soft. Add 1 tsp finely chopped ginger, 1 tsp of finely chopped garlic and half full jar of paste PATAK'S VINDALOO SPICE PASTEPATAK CURRY PASTEPATAK INDIAN SAUCESPATAKS VINDALOO CURRY PASTEVINDALOO CURRY PASTE Vindaloo Spice Paste. Our authentic blend of aromatic spices including chilli and coriander for a beautifully balanced vindaloo dish. Water, Ground Spices (23%) , Rapeseed Oil, Acids (Acetic Acid, Citric Acid), Maize Flour, Salt, Yellow MUSTARD PowderBEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice PATAK'S INDIAN CURRY PRODUCTS AND RECIPESPRODUCTSRECIPESINSPIRATIONSJAMIE OLIVEROUR STORYCHICKEN TIKKAMASALA
2 out of 3 spice levels Medium. 2h 30m Preparation. Super Green Four Grain Jalfrezi. Lentils, spelt, and barley cooked in a sweet pepper & tomato sauce with 1 out of 3 Difficulty. 1 out of 3 spice levels Mild. 45 mins Preparation. Valentines Steak Madras. Seared Beef with Madras sauce and stir fried vegetables. PATAK'S INDIAN CURRY RECIPESFEATURED RECIPESFAQPRODUCTSCOOKIE POLICYCHICKEN TIKKA MASALACONTACT Discover New Recipes. We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! Reset filter. Filter. PRODUCTS - COOKING SAUCES, SPICE PATES, CHUTNEYS AND One of the best things about going to an Indian restaurant is all the extras you get with your curry and our great range of naan breads and pappadums allows you to OUR STORY, PATAK'S HISTORY AND HERITAGEPATAK S MILD CURRY PASTE RECIPESPATAK S CURRY PASTEPATAK CURRY SAUCE RECIPESPATAK INDIAN SAUCESPATAK S CURRYPATAK S INDIAN SAUCES L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. And they found one, opening a shop selling Indian sweets to other families who missed the taste of home. In 1956, L.G. upped sticks again and set sail with his PATAK'S INDIAN SPICE PASTES Spice Pastes. We were the first to introduce Indian spice pastes to the UK and today, they are still our pride and joy. Using our 60 years of expertise and knowledge, we have selected and blended the spices and preserved them in oil for a deep, rich and authentic flavour. We have done all the hard work for you; helping to make cooking authenticCONTACT | PATAK'S
Close By using our website you are consenting to our use of cookies in accordance with our Cookie Policy By using our website you are consenting to our use of cookies SLOW COOKING INSPIRATION Slow Cooking Inspiration. Pot roasts, stews, soups and curries: all the one-pot-wonders we love to eat! But sometimes, it’s impossible to take the time to stand over the stove, stirring and simmering. That’s where the trusty slow cooker comes in, bubbling away for hours on end and gently doing the job for you. PANEER BUTTER MASALA Add 500g diced Paneer and cook for 3 minutes on low flame lid covered. Add 250ml double cream, 20g butter and 2 tsp sugar, cook for 3 mins or till the curry begins to boil rapidly. Heat 3 tbsps of oil in a pan and add 1 medium diced onion. Fry until soft. Add 1 tsp finely chopped ginger, 1 tsp of finely chopped garlic and half full jar of paste PATAK'S VINDALOO SPICE PASTEPATAK CURRY PASTEPATAK INDIAN SAUCESPATAKS VINDALOO CURRY PASTEVINDALOO CURRY PASTE Vindaloo Spice Paste. Our authentic blend of aromatic spices including chilli and coriander for a beautifully balanced vindaloo dish. Water, Ground Spices (23%) , Rapeseed Oil, Acids (Acetic Acid, Citric Acid), Maize Flour, Salt, Yellow MUSTARD PowderBEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice OUR STORY, PATAK'S HISTORY AND HERITAGE L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. And they found one, opening a shop selling Indian sweets to other families who missed the taste of home. In 1956, L.G. upped sticks again and set sail with his PATAK'S INDIAN CHUTNEYS AND PICKLES Chutneys & Pickles. Our range of chutney, pickles and dips are a blend of fruit or vegetables mixed with authentic spices. They are perfect for dipping in pappadums and adding a spoonful to your favourite curry. Or, if you are feeling adventurous, why not try adding an JANUARY VEGETABLE CURRY Set aside. Heat the oil in a pan and fry the diced onions for 2 minutes, add the garlic and Patak's Mild Curry Spice Paste and fry for a further 2 minutes. Add the chopped tomatoes and continue to cook for 5 minutes, adding a little water if the mixture begins to stick to the pan. Add the single cream and the cooked vegetables. Bring to theboil.
PATAK'S TIKKA MASALA COOKING SAUCE Tikka Masala Cooking Sauce. A tomato, yogurt and cream based sauce with a delicious blend of mixed spices. Water, Tomato (22%), Yogurt (MILK) (12%), Cream (MILK) (8%), Ground Spices (2%) (Spices, Cumin), Modified Maize Starch, Rapeseed Oil, Sugar, Dried Onion, Ginger Purée, Garlic Purée, Salt, Acid (Lactic Acid), Paprika Extract,Cumin Seed
PATAK'S MILD CURRY SPICE PASTE Mild Curry Spice Paste. Our authentic blend of aromatic spices including cumin and coriander for a beautifully balanced Mild Curry dish. Water, Ground Spices (24%) , Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid),Tamarind, Yellow
PATAK'S KORMA SPICE PASTE Korma Spice Paste. Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish. Water, Ground Spices (12%) , Rapeseed Oil, Sugar, Concentrated Tomato Purée, Salt, Maize Flour, Ginger Purée, Garlic Purée, Desiccated Coconut (3%), AcidPATAK'S BEEF MADRAS
Add the mustard seeds and curry leaves, if using. Add the onion; cook until soft. Add Patak’s Madras Spice Paste, 50ml of water, ginger and garlic. Stir occasionally, until the water has evaporated and your sauce thickened. Add the beef and fry until sealed. Add 150ml water, bring to the boil, cover, simmer gently for 30 minutes or untiltender.
PATAK'S TIKKA MASALA PASTE POTS Tikka Masala Paste Pots. Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two. Water, Ground Spices (19%) , Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid), Tamarind, Garlic Powder, Dried Fenugreek Leaf,Cumin
ROYAL PARSNIP & COURGETTE KORMA (SLOW COOKER) Method. Heat the oil in a pan and sauté the onions for 3 - 4 minutes until light golden brown. Add the parsnip and courgettes and stir-fry with the onion for a few minutes. Add the Patak's Korma Cooking Sauce and water or vegetable stock, mix well and transfer to your slow cooker. Cook on high for 1 - 1½ hours or on low for 2½ - 3 hours CAULIFLOWER CURRY (GOBI MUSSALLAM) Cauliflower Curry (Gobi Mussallam) - Slow Cooker. Another goodie for your slow cooker. This vegetarian recipe uses our two most popular Spice Pastes - Tikka Masala and Korma - to combine the delicate nuttiness of the Korma spices with the more tangy and spicy elementsof a Tikka Masala.
PATAK'S INDIAN CURRY PRODUCTS AND RECIPESPRODUCTSRECIPESINSPIRATIONSJAMIE OLIVEROUR STORYCHICKEN TIKKAMASALA
Patak's Indian recipes and products, cooking sauces, spice pastes, Chutneys and Pickles, Breads and Pappadumns PRODUCTS - COOKING SAUCES, SPICE PATES, CHUTNEYS AND One of the best things about going to an Indian restaurant is all the extras you get with your curry and our great range of naan breads and pappadums allows you to PATAK'S INDIAN CURRY RECIPES We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! OUR STORY, PATAK'S HISTORY AND HERITAGEPATAK S MILD CURRY PASTE RECIPESPATAK S CURRY PASTEPATAK CURRY SAUCE RECIPESPATAK INDIAN SAUCESPATAK S CURRYPATAK S INDIAN SAUCES L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. PATAK'S INDIAN SPICE PASTES Spice Pastes. We were the first to introduce Indian spice pastes to the UK and today, they are still our pride and joy. Using our 60 years of expertise and knowledge, we have selected and blended the spices and preserved them in oil for a deep, rich and authentic flavour.CONTACT | PATAK'S
Close By using our website you are consenting to our use of cookies in accordance with our Cookie Policy By using our website you are consenting to our use of cookies SLOW COOKING INSPIRATION Lastly, if it’s a show-stopper you need, our slow-cooked lamb shanks are succulent, flavoursome – and absolutely delicious! They take a bit of time to make, but they are worth it. Made with our Rogan Josh Spice Paste, this dish is enhanced with a delicate balance of paprika, fennel and pepper, with the perfect subtle kick of heat. PATAK'S VINDALOO SPICE PASTEPATAK CURRY PASTEPATAK INDIAN SAUCESPATAKS VINDALOO CURRY PASTEVINDALOO CURRY PASTE A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 WorldCup.
BEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice PANEER BUTTER MASALA Paneer Butter Masala is a traditional Punjabi recipe where soft pieces of Paneer are cooked in rich creamy butter and a tomato sauce. This recipe will show you how to create a restaurant styled paneer butter masala engulfed with taste. PATAK'S INDIAN CURRY PRODUCTS AND RECIPESPRODUCTSRECIPESINSPIRATIONSJAMIE OLIVEROUR STORYCHICKEN TIKKAMASALA
Patak's Indian recipes and products, cooking sauces, spice pastes, Chutneys and Pickles, Breads and Pappadumns PRODUCTS - COOKING SAUCES, SPICE PATES, CHUTNEYS AND One of the best things about going to an Indian restaurant is all the extras you get with your curry and our great range of naan breads and pappadums allows you to PATAK'S INDIAN CURRY RECIPES We love inspiring you to cook Indian food, so we have put together some of our favourite recipes here for you to try. Don't forget to check back because we're always coming up with new ones! OUR STORY, PATAK'S HISTORY AND HERITAGEPATAK S MILD CURRY PASTE RECIPESPATAK S CURRY PASTEPATAK CURRY SAUCE RECIPESPATAK INDIAN SAUCESPATAK S CURRYPATAK S INDIAN SAUCES L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. PATAK'S INDIAN SPICE PASTES Spice Pastes. We were the first to introduce Indian spice pastes to the UK and today, they are still our pride and joy. Using our 60 years of expertise and knowledge, we have selected and blended the spices and preserved them in oil for a deep, rich and authentic flavour.CONTACT | PATAK'S
Close By using our website you are consenting to our use of cookies in accordance with our Cookie Policy By using our website you are consenting to our use of cookies SLOW COOKING INSPIRATION Lastly, if it’s a show-stopper you need, our slow-cooked lamb shanks are succulent, flavoursome – and absolutely delicious! They take a bit of time to make, but they are worth it. Made with our Rogan Josh Spice Paste, this dish is enhanced with a delicate balance of paprika, fennel and pepper, with the perfect subtle kick of heat. PATAK'S VINDALOO SPICE PASTEPATAK CURRY PASTEPATAK INDIAN SAUCESPATAKS VINDALOO CURRY PASTEVINDALOO CURRY PASTE A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 WorldCup.
BEEF VINDALOO
A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice PANEER BUTTER MASALA Paneer Butter Masala is a traditional Punjabi recipe where soft pieces of Paneer are cooked in rich creamy butter and a tomato sauce. This recipe will show you how to create a restaurant styled paneer butter masala engulfed with taste. OUR STORY, PATAK'S HISTORY AND HERITAGE L.G. Pathak was born in 1925 in an Indian state called Gujurat, where his family just about got by farming. When his father died the family moved to Kenya to search for a better life. PATAK'S INDIAN CHUTNEYS AND PICKLES Chutneys & Pickles. Our range of chutney, pickles and dips are a blend of fruit or vegetables mixed with authentic spices. They are perfect for dipping in pappadums and PATAK'S TIKKA MASALA COOKING SAUCE Our Sauces don't contain any artificial colours, flavours or preservatives – just big flavour from our authentic spice blends. Try this vegetable Tikka Masala, it’s quick, easy and full offlavour.
PATAK'S MILD CURRY SPICE PASTE Mango Chicken is a perfect alternative to a mild Korma or a Sweet & Sour - sweet and flavoursome, with the flavours of Indian spice still really coming through - this is set to become a family favourite. JANUARY VEGETABLE CURRY A simple vegetable curry - perfect as a side dish, or on its own. It is mild in flavour, so suits all manner of tastes. Try alongside a Biryani for a real restaurant experience at home.PATAK'S BEEF MADRAS
Heat the oil in a medium saucepan. Add the mustard seeds and curry leaves, if using. Add the onion; cook until soft. Add Patak’s Madras Spice Paste, 50ml of water, ginger and garlic.Stir occasionally, until the water has evaporated and your sauce thickened. PATAK'S KORMA SPICE PASTE Chicken Korma is one of the most popular dishes in Britain, and is one of the mildest of the Indian curries - making it popular with kids and people who don't like too much spiciness in their food. PATAK'S TIKKA MASALA PASTE POTS This classic street food dish is the perfect starter for any curry night in. These moreish, crispy sweetcorn bites with a hint of spice from our Tikka Masala Paste Pot are delicious - one is never enough! CAULIFLOWER CURRY (GOBI MUSSALLAM) Cauliflower Curry (Gobi Mussallam) - Slow Cooker. Another goodie for your slow cooker. This vegetarian recipe uses our two most popular Spice Pastes - Tikka Masala and Korma - to combine the delicate nuttiness of the Korma spices with the more tangy and spicy elementsof a Tikka Masala.
ROYAL PARSNIP & COURGETTE KORMA (SLOW COOKER) A delectable Korma for your slow-cooker, this one is full of vegetables and uses our Korma Cooking sauce - meaning there is limited hassle involved. It is easy to prepare, and the flavours infuse the vegetables in such a delightful way you will find this utterlydelicious.
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FEATURED RECIPES
We’ve put together some of our favourite recipes here for you to try. Don’t forget to check back, because we’re always coming up with new ones. Feel free to share your own favourites with us too. We love inspiring people to try new things with curry. TANDOORI CHICKEN SALAD Chicken Fillets cooked in aromatic Indian spices served along with theminted yoghurt...
DIFFICULTY
1 out of 3 difficultySPICE LEVEL
3 out of 5 spice levelTOTAL TIME
35 mins
CHICKEN DUM BIRYANI
Our Dum Biryani is a one-pot-wonder! Moist and flavourful, this layered dish of Tikka...DIFFICULTY
3 out of 3 difficultySPICE LEVEL
2 out of 5 spice levelTOTAL TIME
1h 20m
SUPER GREEN FOUR GRAIN JALFREZI Lentils, spelt, and barley cooked in a sweet...DIFFICULTY
1 out of 3 difficultySPICE LEVEL
1 out of 5 spice levelTOTAL TIME
45 mins View more recipesOUR PRODUCTS
All of the Patak’s products you use in your kitchen started life right here in ours. Find out more about them below.SAUCES
Our Sauces are great for a quick, tasty and authentic curry.PASTES
Our pastes are our pride and joy... our holy grail, our crown jewels,so to speak.
CHUTNEYS & PICKLES
Our range of pickles and chutneys & dips are truly tantalising.OVEN BAKE
Our Oven Bake range brings all the big flavours of an Indian favourite to your kitchen, in no time at all.MEAL KITS
Create authentic curries in 3 simple steps or try a taste of modern India with our'Street Food' range
BREADS & PAPPADUMS
The best things about going to an Indian restaurant is all the extrasyou get...
OUR STORYIT ALL STARTED IN 1956View timeline
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