

BUTTER MATTAR PANEER
with CURRYiT Butter Masala
Ingredients
- 300g fresh paneer (diced)
- Handful green peas
- 1 CURRYiT Butter Masala
- Chopped coriander for
garnishing
Directions
- In a pan, add CURRYiT Butter Masala, 1 cup of water and bring to boil
- Add 300g paneer and green peas
- Cover and simmer for 10-15 minutes
Relish it with Chapati, Paratha or Puri. Also goes extremely well with rice preparations
PREPARATION : 0 MIN
COOKI N G: 15 MIN
REA D Y I N : 15 MIN
Tip: If using packet paneer, you can boil it in water for 1 min. This will make it soft & fluffy
MAKHMALI PRAWN CURRY
with CURRYiT Butter Masala curry paste
Ingredients
- 500g king prawns (10-12 nos)
- 1 CURRYiT Butter Masala
- Coriander for garnish
Directions
- In a pan, add CURRYiT Butter Masala, 1 cup of water
- Boil the paste for 5 mins on low heat
- Add prawns and simmer for 6-7 mins/ till the prawns are cooked
Relish it with Rice or rice-based preparations like Appams, Idlis,
Idiyappams, Dosa. Also goes extremely well with Malabar parotha
PREPARATION: 0 MIN
COOKI N G: 15 MIN
REA D Y I N: 15 MIN
Tip: Perfectly cooked prawns
generally, curl into a loose “C”
shape, while overcooked prawns
tend to curl into a tight “C”.


BUTTER MASALA BAINGAN
with CURRYiT Punjabi Kadai Masala
Ingredients
- 300g baby brinjals
/baingan (with head) - 1 CURRYiT Butter Masala jar
- Oil for frying
Chopped coriander for garnish
Directions
- Fry the baby brinjals & keep aside
- In a pan, add CURRYiT Butter Masala paste, 180ml (1.5 teacup) of water & bring to boil
- Add the fried brinjals Cook on sim for 10 mins
- Garnish with chopped coriander
Relish it with Chapati, Paratha or Puri. Also tastes great with rice
PREPARATION: 5 MIN
COOKI N G: 20 MIN
REA D Y I N : 25 MIN
Tip: To lessen the spice, you can
also add a tsp of honey or fresh
cream

BUTTER MASALA SOURDOUGH
with CURRYiT Butter Masala
Ingredients
- 100g boneless chicken
- 1/4 CURRYiT Butter Masala
- 1 tsp Whole-grain Mustard
- Sourdough bread Salad greens
Directions
- Stir fry boneless chicken in 1/2 CURRYiT Butter Masala paste,
- Add mustard and cook for 5 mins
- Assemble sandwich with chicken, greens and tomatoes
Relish it with a glass of fresh juice or your choice of coffee
PREPARATION: 5 MIN
COOKING: 15 MIN
READY IN: 20 MIN
Tip: You can also use CURRYiT
Butter Masala as a spread on the
bread instead of mayo

KASHMIRI MUTTON KEEMA
with CURRYiT Kashmiri Rogan Josh
Ingredients
- 500g minced mutton 1 CURRYiT Kashmiri Rogan Josh
- 1 tsp Kashmiri Red chili powder
- 1 tbsp Ghee
Directions
- In a pan, add CURRYiT Kashmiri Rogan Josh, minced mutton & 100ml water
- Cover & cook for 20 mins till meat is cooked
- In a tadka pan, add ghee & fry kashmiri chili powder
- Add to the minced meat & cook for 5 minutes on sim
Relish it with Pao, Khameeri roti or Naan
PREPARATION : 5 M I N
COOKI N G: 40 M I N
REA D Y I N : 45 M I N
Tip: Perfectly cooked prawns
generally, curl into a loose “C”
shape, while overcooked prawns
tend to curl into a tight “C”.


KASHMIRI DUM ALOO
with CURRYiT Kashmiri Rogan Josh
Ingredients
- 100g boneless chicken
- 1/4 CURRYiT Butter Masala
- 1 tsp Whole-grain Mustard
- Sourdough bread Salad greens
Directions
- Deep-fry 500g baby potatoes Prick with toothpick & fry again
- In a pan, add CURRYiT Rogan Josh paste, 270ml (1.5 teacups) water
- Add fried baby potatoes and simmer for 10-15 minutes
Relish it with Khameeri roti, Chapati, Paratha
PREPARATION: 10 MIN
COOKING: 20 MIN
READY IN: 30 MIN
Tip: You can also boil baby
potatoes however, frying helps
spices stick better to the potates
SAAG GOSHT KA JOSH
with CURRYiT Kashmiri Rogan Josh
Ingredients
- 500g mutton
- 250g sarson ka saag (chopped)
- 1 CURRYiT Kashmiri Rogan
Josh jar
Directions
- In a pressure cooker, add 1 tsp ghee & roast mutton for 3-4 mins
- Add CURRYiT Kashmiri Rogan Josh paste & 180ml (1 teacup) water
- Pressure cook for 7-8 whistles Release pressure, add 250g chopped sarson ka saag / palak
- Cover and cook on sim for 10 mins, open lid and cook for 10 mins
Relish it with Khameeri roti, Chapati, Paratha
PREPARATION : 5 M I N
COOKI N G: 40 M I N
REA D Y I N : 45 M I N
Tip: Instead of sarson ka saag,
you may also use spinach/palak

PRAWNS ROGAN JOSH
with CURRYiT Kashmiri Rogan Josh
Ingredients
- 500g prawns
- 1 CURRYiT Kashmiri Rogan Josh jar
- Coriander for garnish
Directions
- In a pan, add CURRYiT Kashmiri Rogan Josh paste & 1 cup of water
- Bring to boil and add prawns
- Cook on sim for 6-7 mins/ till the prawns are cooked
- Garnish with chopped coriander
Relish it with Khameeri roti, Chapati, Paratha
PREPARATION : 0 M I N
COOKI N G: 15 M I N
REA D Y I N : 15 M I N
Tip: Perfectly cooked prawns
generally curl into a loose “C”
shape, while overcooked prawns
tend to curl into a tight “C”.


CHETTINAD PALAK CHICKEN
with CURRYiT Chettinad Masala
Ingredients
- 500g boiled chicken
- 250g spinach (chopped)
- 1 CURRYiT Chettinad
Masala curry paste
Directions
- In a pan, add CURRYiT Chettinad paste
- Add 180ml (1 teacup) water and bring to boil
- Add 500g boiled chicken and 250g chopped spinach/palak
- Cover and cook on sim for 5 mins, open lid and cook for 10 mins
Relish it with Rice or rice-based preparations like Appams, Idlis,
Idiyappams, Dosa. Also goes extremely well with Malabar parotha
PREPARATION : 10 M I N
COOKI N G: 20 M I N
REA D Y I N : 30 M I N
Tip: Instead of regular water at
Step 2, use the chicken broth. You’ll be surprised to know how the taste gets exponentially better

CHETTINAD EGG BIRYANI
with CURRYiT Chettinad Masala
Ingredients
- 4 boiled eggs
- Soak 2 bowl basmati
rice for 1 hours - Spinach (chopped)
- 1 CURRYiT Chettinad
Masala curry paste
Directions
- In a pan, add CURRYiT Chettinad paste
- Add 180ml (1 teacup) water and bring to boil
- Add 500g boiled chicken and 250g chopped spinach/palak
- Cover and cook on sim for 5 mins, open lid and cook for 10 mins
Relish it with Rice or rice-based preparations like Appams, Idlis,
Idiyappams, Dosa. Also goes extremely well with Malabar parotha
PREPARATION : 10 M I N
COOKI N G: 20 M I N
REA D Y I N : 30 M I N
Tip: Instead of regular water at
Step 2, use the chicken broth.
You’ll be surprised to know-how
the taste gets exponentially better


CHETTINAD GALOUTI KABAB
with CURRYiT Chettinad Masala
Ingredients
- 500g minced meat
- 1 CURRYiT Chettinad Masala
- 1 tbsp gram dal/chana dal
- 2-3 green chilies
- 2 cloves garlic
Directions
- Pressure cook the meat with gram/chana dal, chilies, garlic & salt
- Strain & add CURRYiT Chettinad Masala. Mix into a semi-dough
- Make small round balls & flatten them on your palm into kababs
- Shallow fry on skillet/tawa
Serve it on pita bread or ulte-tawe-ka-paratha with mint chutney
PREPARATION: 5 MIN
COOKING: 35 MIN
READY IN: 40 MIN
Tip: If using minced chicken, don’t pressure cook. Instead, just cook in a covered dish for 15 mins

SPICY CHETTINAD KATTHAL
with CURRYiT Chettinad Masala
Ingredients
- 500g katthal /jackfruit
- 1 CURRYiT Chettinad
Masala jar - Lime for garnish
Directions
- Marinate jackfruit with haldi & salt. Deep fry till golden brown
- In a pan, add CURRYiT Chettinad paste, 180ml (1 teacup) water, and bring to boil
- Add fried jackfruit, cover & cook
for 8-9mins
Relish it with Rice, appam, Malabar parotha, roomali roti
PREPARATION: 15 MIN
COOKING: 15 MIN
READY IN: 30 MIN
Tip: You can also boil the jackfruit instead of frying it. Though healthier, the fried version is more flavourful

CHETTINAD PINEAPPLE CHICKEN
with CURRYiT Chettinad Masala
Ingredients
- 500g chicken
- 1 CURRYiT Chettinad Masala
- 2-3 Pineapple slices
- 50ml Pineapple juice
- 1 Capsicum (sliced), 1 Onion (sliced)
- 1 tsp Soy Sauce
Directions
- In a pan, add CURRYiT Chettinad paste, chicken onion, capsicum,
- 100ml water and bring to boil
- Once chicken is cooked, add pineapple, juice & soy sauce
- Cover & cook for 5-7 minutes till pineapple is tender
Relish it with Rice, appam or dosa
PREPARATION: 10 MIN
COOKING: 20 MIN
READY IN: 30 MIN
Tip: You can also sautee the
chicken for 2-3 mins in 1 tbsp oil
for a crisp outer layer


HYDERABADI SOYA CHAAP
with CURRYiT Hyderabadi Biryani
Ingredients
- 300g soya chaap
(whole/sliced) - 1 CURRYiT Hyderabadi
Biryani jar - Chopped coriander &
fresh cream for garnish
Directions
- Deep-fry soya chaap until golden
- In a pan, add CURRYiT Hyderabadi Biryani paste, 180ml (1 teacup) water
- Add fried soya chaap. Cover and cook on medium heat for 10-15 mins
- Garnish with freshly chopped coriander and a dash of cream
Relish it with Chapati, Paratha or Puri
PREPARATION: 5 MIN
COOKING: 20 MIN
READY IN: 25 MIN
Tip: If using frozen soya chaap,
first, boil it and then fry
HYDERABADI MUTTON SAAG
with CURRYiT Hyderabadi Biryani paste
Ingredients
- 500g boiled mutton
- 250g sarson ka saag(chopped)
- 1 CURRYiT Hyderabadi
Biryani jar
Directions
- In a vessel, add CURRYiT Hyderabadi Biryani paste
- Add 180ml (1 teacup) water and bring to boil
- Add 500g boiled mutton and 250g
chopped sarson ka saag - Cover and cook on sim for 15 mins, open lid and cook for 5 mins
Relish it with Chapati, Paratha or Puri
PREPARATION : 15 M I N
COOKI N G: 25 M I N
REA D Y I N : 40 M I N
Tip: Instead of sarson ka saag,
you can also use spinach/palak.
Use seasonal vegetable for best
taste


HYDERABADI BAINGAN MASALA
with CURRYiT Hyderabadi Biryani
Ingredients
- 300g long eggplants (whole/sliced)
- 1 CURRYiT Hyderabadi Biryani
- Coconut milk
Directions
- Deep-fry eggplants/brinjals
- In a pan, add CURRYiT Hyderabadi Biryani paste, 180ml water, boil
- Add fried eggplants. Cover and cook
on medium heat for 5 mins - Garnish with coconut milk
Relish it with Rice or Parota and a glass of buttermilk
PREPARATION: 5 MIN
COOKING: 20 MIN
READY IN: 25 MIN
Tip: you can also bake the
eggplants but that may take
at least 20 mins more


FIERY CHICKEN BURGER
with CURRYiT Punjabi Kadai Masala
Ingredients
- 1 chicken breast
- 1 CURRYiT Punjabi Kadai
Masala - Cheese slice
- Salad greens & dressings
- 1 Egg (optional)
Directions
- In a pan, sautee chicken breast until roasted
- Cut chicken into thin shreds, add CURRYiT Punjabi Kadai Masala & cook
- Assemble the burger with lettuce, cheese slice, egg & dressings
Relish it with some air-fried potato wedges and a glass of ice-tea
PREPARATION: 5 MIN
COOKING: 15 MIN
READY IN: 20 MIN
Tip: Replace chicken with
Jackfruit for a vegan delight

KADAI CHICKEN
with CURRYiT Punjabi Kadai Masala
Ingredients
- 500g chicken
(marination optional) - 1 CURRYiT Punjabi Kadai
Masala jar - Chopped coriander for
garnish
Directions
- In a pan, add CURRYiT Punjabi Kadai Masala paste
- Add 180ml (1 teacups) of water and chicken
- Cook on sim for 20-30 mins
- Garnish with chopped coriander
Relish it with Chapati, Paratha or Puri. Also tastes great with rice
PREPARATION: 5 MIN
COOKING: 20 MIN
READY IN: 25 MIN
Tip: If using boiled chicken,
replace water with chicken stock
for enhanced taste
KADAI LOBSTERS
with CURRYiT Punjabi Kadai Masala paste
Ingredients
- 500g lobsters
- 1 CURRYiT Punjabi Kadai Masala jar
- Line & coriander for garnish
Directions
- In a vessel, add CURRYiT Hyderabadi Biryani paste
- Add 180ml (1 teacup) water and bring to boil
- Add 500g boiled mutton and 250g chopped sarson ka saag
- Cover and cook on sim for 15 mins, open lid and cook for 5 mins
Relish it with Chapati, Paratha or Puri
PREPARATION : 15 M I N
COOKI N G: 25 M I N
REA D Y I N : 40 M I N
Tip: Instead of sarson ka saag,
you can also use spinach/palak.
Use seasonal vegetable for best
taste


KADAI VEGETABLES
with CURRYiT Punjabi Kadai Masala
Ingredients
- Mixed veges of choice
- 1 CURRYiT Punjabi Kadai
Masala jar - Chopped coriander for
garnish
Directions
- In a pan, add CURRYiT Punjabi Kadai Masala paste
- Add 180ml (1 teacups) of water and vegetables
- Cook on sim for 20-30 mins
- Garnish with chopped coriander
Relish it with Chapati, Paratha, or Puri. Also tastes great with rice
PREPARATION: 5 MIN
COOKING: 20 MIN
READY IN: 25 MIN
Tip: To lessen the spice, you can
also, add a tsp of honey or fresh
cream.

KADAI
JACKFRUIT
with CURRYiT Punjabi Kadai Masala
Ingredients
- Shredded Jackfruit
- 1 CURRYiT Punjabi Kadai
Masala - Chopped coriander for
garnish
Directions
- Sautee shredded jackfruit in 1 tsp oil
- Add CURRYiT Punjabi Kadai Masala paste & 150ml water
- Cook on sim for 15-20 mins
- Garnish with chopped coriander
Relish it with Chapati, Malabar Partota, or Rice.Enjoy with a glass of buttermilk
PREPARATION: 2 MIN
COOKING: 20 MIN
READY IN: 22 MIN
Tip: To lessen the spice, you can
also add a tsp of honey or
coconut milk