Quick review: Amongst all those jars of tikka masala and korma – it’s surprising to see anything markedly different. That’s why this Kohlapuri sauce leapt off the shelf and into my shopping cart. Indian food is a time consuming cuisine – so I’m constantly on the look out for new Indian foods that can short cut my own from scratch cooking.
Sadly this sauce isn’t it, at least not on it’s own. The sauce is like many other Indian cooking sauces, lacking in flavor and punch. It’s on the thinner side and in the dish below overpowered by relatively gentle ingredients. It might be usable as a base that you can build upon yourself with some bolder additions, but frankly, I’d rather just cook from scratch and enjoy the powerful flavors that brings. Here’s my own tikka masala recipe.
Here’s the Kohlapuri sauce used with chickpeas, a mix of jasmine/cauliflower rice and cashews.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!