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

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