Formulation Instructions
Formula
Ingredient
Amount
% as is
Water
25.77
Onion purée
24.80
Single cream
19.05
Tomato paste, double concentrated
12.38
Plain yoghurt
8.27
Rapeseed oil
2.38
Sugar
1.54
Garlic purée
1.24
Fresh ginger purée
1.24
1.00
NOVATION® Indulge 2550
0.60
Salt
0.32
Coriander
0.31
Sweet paprika
0.30
Coriander powder
0.19
Turmeric powder
0.19
Garam masala
0.16
Cumin powder
0.16
Chili powder
0.10
TOTAL
100
Preparation
1. Heat the oil for 30 seconds in a vacuum steam mixer.
2. Add the spices and cook for six minutes.
3. Add the onion, garlic and ginger and cook for a further six minutes.
4. Blend the starch and water together and add to the mixer.
5. Add the tomato paste and stir thoroughly.
6. Cook for 25 minutes at 90-95°C and cool down to 60°C.
7. Add the cream and coriander and cook for two more minutes.
8. Cool to room temperature and store refrigerated.