QUICK & EASY CURRYIT RECIPES
CREATIVE AND FLAVORFUL DISHES PREPARED WITH CURRYIT
# J U S T C U R R Y I T BUTTER MATTAR PANEER with CurryIt Butter Masala
Ingredients Directions
300g fresh paneer (diced) In a pan, add CurryIt Butter Masala, 1
Handful green peas cup of water and bring to boil
1 CurryIt Butter Masala curry Add 300g paneer and green peas Cover and simmer for 10-15 minutes paste
Chopped coriander for
garnishing
Relish it with Chapati, Paratha or Puri. Also goes extremely well with rice preparations
P R E P A R A T I O N : 0 M I N Tip: If using packet paneer, you can C O O K I N G : 1 5 M I N boil it in water for 1 min. This will make R E A D Y I N : 1 5 M I N it soft & fluffy MAKHMALI PRAWN CURRY with CurryIt Butter Masala curry paste
Ingredients Directions
500g king prawns (10-12 nos) In a pan, add CurryIt Butter Masala, 1
1 CurryIt Butter Masala curry cup of water
paste Boil the paste for 5 mins on low heat Add prawns and simmer for 6-7 mins/ Chopped coriander for till the prawns are cooked garnish
Relish it with Rice or rice-based preparations like Appams, Idlis, Idiyappams, Dosa. Also goes extremely well with Malabar parotha
P R E P A R A T I O N : 0 M I N Tip: Perfectly cooked prawns C O O K I N G : 1 5 M I N generally curl into a loose "C" shape, R E A D Y I N : 1 5 M I N while overcooked prawns tend to curl into a tight "C". Avoid overcooking KASHMIRI DUM ALOO with CurryIt Kashmiri Rogan Josh
Ingredients Directions
500g baby potatoes Deep-fry 500g baby potatoes. Prick
1 CurryIt Kashmiri Rogan each with toothpick and fry again
Josh curry paste In a pan, add CurryIt Rogan Josh paste and 270ml (1.5 teacups) of vegetable oil for frying water chopped coriandere for Add fried baby potates and simmer garnish for 10-15 minutes
Relish it with Khameeri roti, Chapati, Paratha
P R E P A R A T I O N : 1 0 M I N Tip: You can also boil baby potatoes C O O K I N G : 2 0 M I N however, frying them makes the R E A D Y I N : 3 0 M I N spices better stick to the potates SAAG GOSHT KA JOSH with CurryIt Kashmiri Rogan Josh
Ingredients Directions
500g mutton In a pressure cooker, add 1 tsp ghee and
250g sarson ka saag roast mutton for 3-4 mins on medium
(chopped) flame Add CurryIt Kashmiri Rogan Josh paste, 1 CurryIt Kashmiri Rogan 180ml (1 teacup) water Josh curry paste 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
P R E P A R A T I O N : 5 M I N Tip: Instead of sarson ka saag, you C O O K I N G : 4 0 M I N may also use spinach/palak R E A D Y I N : 4 5 M I N CHETTINAD PALAK CHICKEN CHETTINAD PALAK CHICKEN with CurryIt Chettinad Masala
Ingredients Directions
500g boiled chicken In a pan, add CurryIt Chettinad paste
250g spinach (chopped) Add 180ml (1 teacup) water and bring to
1 CurryIt Chettinad Masala boil Add 500g boiled chicken and 250g curry paste 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
P R E P A R A T I O N : 1 0 M I N Tip: Instead of regular water at Step 2, C O O K I N G : 2 0 M I N use the chicken broth. You’ll be R E A D Y I N : 3 0 M I N surprised to know how the taste gets exponentially better SPICY CHETTINAD KATTHAL with CurryIt Chettinad Masala
Ingredients Directions
500g fresh katthal/jackfruit Marinate jackfruit with haldi and salt
1 CurryIt Chettinad Masala for 15 mins. Deep fry till golden brown
curry paste In a pan, add CurryIt Chettinad paste, 180ml (1 teacup) water and bring to Lime for garnish boil Add fried jackfruit, cover & cook for 8-9mins Serve with a dash of lime
Relish it with Rice, appam, Malabar parotha, roomali roti
P R E P A R A T I O N : 1 5 M I N Tip: You can also boil the jackfruit C O O K I N G : 1 5 M I N instead of frying it. Though healthier, R E A D Y I N : 3 0 M I N the fried version is more flavourful HYDERABADI SOYA CHAAP with CurryIt Hyderabadi Biryani
Ingredients Directions
300g soya chaap Deep-fry 300g soya chaap until golden
(whole/sliced) In a pan, add CurryIt Hyderabadi Biryani
1 CurryIt Hyderabadi Biryani paste and 180ml (1 teacup) of water Add fried soya chaap. Cover and cook paste on medium heat for 10-15 minutes Chopped coriandere & Garnish with freshly chopped coriander Ccream for garnish and a dash of cream
Relish it with Chapati, Paratha or Puri
P R E P A R A T I O N : 5 M I N Tip: If using frozen soya chaap, first C O O K I N G : 2 0 M I N boil it and then fry R E A D Y I N : 2 5 M I N HYDERABADI MUTTON SAAG with CurryIt Hyderabadi Biryani paste
Ingredients Directions
500g boiled mutton In a vessel, add CurryIt Hyderabadi
250g sarson ka Biryani paste
saag(chopped) Add 180ml (1 teacup) water and bring to boil 1 CurryIt Hyderabadi Biryani Add 500g boiled mutton and 250g paste 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
P R E P A R A T I O N : 1 5 M I N Tip: Instead of sarson ka saag, you can C O O K I N G : 2 5 M I N also use spinach/palak. Use seasonal R E A D Y I N : 4 0 M I N vegetable for best taste