How Curryit curry pastes are made

How is each CURRYiT paste made?

A good Indian curry isn’t like Ramen or toast. You can’t whip it up in two minutes! It’s a labour of love which needs time and patience. Time to caramelize the onions, to marinate the meat, to let the flavours of spices blend, to toast the veggies, to thicken the lush creamy gravy. But we don’t have the luxury of time everyday, do we? In the busy world of meetings, phone calls and deadlines, where we can hardly make time for a date, romancing spices is oh so difficult.

Now that’s what we do at CURRYiT. Make the impossible, possible! With CURRYiT you don’t have to spend hours in the kitchen, chopping those onions, simmering them spices, to whip up that authentic Indian curry. We’ve already done that for you.

We take hours to handcraft each curry paste using traditional slow-cooking methods, just the way our grannies used to cook… so that you don’t have to do that, and are able to make meals in a jiffy!

To be honest, it takes a lot more than just time to make a dish taste so good that you just can’t stop licking your fingers. Here’s how we do it:

1) Handcrafted curry pastes:

Nothing beats the comfort of a homemade curry. There’s just something about it which warms the heart like nothing else, especially after a rough day at work. CURRYiT strives to bring the same comfort to your plates with our curry pastes. To add that home-style experience to each dish, we prepare our curry pastes in small batches in a kitchen, rather than mass producing them in factories. This not only helps us bring the warmth of a mother’s kitchen to our pastes, but also reduces waste, since we use our ingredients cautiously.

Our curry pastes don’t carry the metallic tinge of industrial factories. Not only are they cooked in kitchens, but are made in small batches following traditional cooking methods and utensils. And well, small batches are a trademark of quality. Why? There’s more attention to detail.

2) Cooked in small batches:

We cross all our ‘t’s and dot all our ‘i’s! This means that our vegetables are sautéed just right to draw maximum flavour and maintain their nutritional value as well. It means that we don’t overdo the ghee/oil and don’t char the food. You will never taste burnt garlic or raw onions in our curry pastes. Nope, never!

3) Farm fresh vegetables:

Canned purees are a complete no-no! Eeks! They’re loaded with salts and chemical preservatives. The veggies used in our curry pastes come straight from the stalk. We purchase aromatic, fresh and nutrient rich vegetables from local farms.

4) Spices from their source:

Whether it’s curry leaves from Tamil Nadu or the Kashmiri ratanjot which brings that beautiful red colour to Rogan Josh, all our spices are sourced from their home regions. We freshly grind them to intensify their flavours and to ensure that our curries are as much a treat to your nose as to your tummy.

5) Prepared with premium ingredients:

Ghee is close to our heart. It reminds us of how our grandmas and moms would always sneak a teaspoon of ghee into our curries and say “It’s very good for bones.. It’s very good for your gut…” Refined oil was blasphemy to them! They’ve forbidden us from using it too.

Our recipes are filled with the goodness of shudh desi ghee. There’s no substitute for its nutty flavour, its luxuriant texture and oodles of health benefits. It is rich in omega-3 fatty acids, vitamin A, E and D, which does wonders for our brain, heart and immunity.

We don’t use chemically refined oils! Infact, in dishes like Kosha Mangsho and Kashmiri Rogan Josh, which require the use of oil, we stick to traditional mustard oil instead.

Well yeah, we do all these and our curry pastes make the most delicious dishes in just 15 minutes for you.. that’s what makes us 100% Mom Approved.

CURRYiT hai, Possible hai! Try out of Dal Makhani recipe:

  1. Add the CurryIt Dal Makhani paste and 270ml (1.5 teacups) of water in a pan.
  2. Bring to a boil.
  3. Slightly mash some boiled black urad dal (maa ki sabut dal) and add to the pan.
  4. Add a dollop of butter to the dal and simmer for 8-10 minutes.
  5. Adjust salt according to your taste.
  6. Garnish with fresh cream and serve with crispy Tandoori Roti

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