Craft with Anglo Indian Curry Paste

  • Mutton Curry

    Instructions:

    • Sear mutton: Brown 500g mutton in 2 tbsp oil. Remove and set aside.
    • Sauté onions: Cook 1 chopped onion in the same pot until golden.
    • Add ginger-garlic paste: Stir in 1 tsp ginger-garlic paste, cook for 1-2 minutes.
    • Cook tomatoes & spices: Add 2 chopped tomatoes, 1/2 tsp turmeric, 1 tsp red chili powder, and cook until soft.
    • Add curry paste: Stir in 2 tbsp Anglo-Indian curry paste, cook for 2 minutes.
    • Cook mutton: Add mutton, 1/2 cup water, salt, and cook in a pressure cooker for 15-20 minutes (or until tender).
    • Garnish: Garnish with fresh coriander and serve with rice or naan.

  • Assamese Chicken Curry

    Instructions:

    • Heat the Oil: In a pot or deep pan, heat mustard oil on medium heat.
    • Sauté Onions: Add finely chopped onions and sauté until golden brown.
    • Add Ginger-Garlic Paste: Stir in ginger-garlic paste and cook for another 1-2 minutes.
    • Cook Tomatoes: Add chopped tomatoes and cook until they soften.
    • Add Curry Paste & Spices: Stir in the Anglo-Indian curry paste, turmeric powder, cumin powder, and coriander powder. Cook for 3-4 minutes until the oil starts to separate from the masala.
    • Add Chicken: Add the chicken pieces, stirring to coat them with the masala. Cook for 5-6 minutes until the chicken is lightly browned.
    • Simmer: Add water or chicken broth, season with salt, and bring the curry to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
    • Garnish and Serve: Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Craft with Kaji Lemon Curry Paste

  • Kaji Lemon Chicken Curry

    Instructions:

    • Heat the oil: In a large pan or skillet, heat the oil over medium heat.
    • Cook the chicken: Add the chicken pieces and cook for about 5-7 minutes, until browned on all sides. Remove the chicken and set it aside.
    • Sauté the onions and garlic: In the same pan, add the chopped onions and minced garlic. Cook for 2-3 minutes until softened and fragrant.
    • Add the curry paste: Stir in 2 tbsp of Kaji Lemon Chicken Curry paste and cook for 1-2 minutes, allowing the flavors to blend.
    • Add coconut milk: Pour in the coconut milk and stir everything together, bringing it to a gentle simmer.
    • Simmer the curry: Return the cooked chicken to the pan and let it simmer for 10-15 minutes, or until the chicken is cooked through and the curry has thickened slightly.
    • Season and serve: Taste the curry and add salt if needed. Garnish with fresh coriander and serve over cooked rice.

  • Tangy Chicken Fry

    Instructions:

    • Marinate the Chicken:In a bowl, combine the chicken pieces with Kaji Lemon Curry Paste, a pinch of salt, turmeric powder, cumin powder, and red chili powder.Let it marinate for 15–20 minutes to absorb the flavors.
    • Cook the Chicken:Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
    • Fry the Chicken:Add the marinated chicken to the pan. Cook on medium heat for about 7–10 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color.
    • Finishing Touch:If you like extra tanginess, add lemon juice and give the chicken a good stir to coat evenly.
    • Serve:Serve the Tangy Chicken Fry hot with steamed rice, naan, or as a side dish to your favorite meal.

  • Tangy Grilled Paneer

    Instructions:

    • Prepare the Marinade:In a mixing bowl, combine the Kaji Lemon Curry Paste, olive oil, lemon juice, salt, black pepper, and turmeric (if using). Mix well to form a smooth marinade.
    • Marinate the Paneer:Add the cubed paneer to the marinade and gently toss to coat the pieces evenly. Let the paneer marinate for at least 15-20 minutes (or up to 1 hour for more flavor).
    • Preheat the Grill/Pan:Preheat your grill or grill pan to medium heat.
    • Grill the Paneer:Place the marinated paneer cubes on the grill or in the pan. Grill each side for 3-4 minutes until golden and slightly charred. Ensure all sides are evenly cooked.
    • Serve:Garnish with freshly chopped cilantro and sprinkle some sesame seeds for added crunch. Serve immediately with a side of mint chutney or fresh salad.

Craft with Kosha Curry Paste

  • Egg Kosha Curry

    Instructions:

    • Prepare the Eggs:Heat 1 tbsp of oil in a pan. Lightly fry the boiled eggs for a minute or two until they get a light golden color. Set aside.
    • Make the Curry Base:In the same pan, add 1 tbsp of oil and heat over medium heat.Add cumin seeds and let them splutter.Add the chopped onions and sauté until golden brown.Stir in the ginger-garlic paste and green chilies (optional). Sauté for another minute.
    • Add the Kosha Curry Paste:Add the Kosha Curry paste, turmeric powder, red chili powder, and a pinch of salt. Fry the paste for 2-3 minutes until the oil starts to separate.
    • Simmer the Curry:Add the chopped tomatoes and cook until they soften and become a part of the curry base.Add a little water to reach your desired consistency. Let the curry simmer for 5 minutes.
    • Add the Eggs:Gently add the fried boiled eggs to the curry and mix them into the sauce.Cover and cook for 5-7 minutes, allowing the eggs to absorb the curry flavors.
    • Finishing Touch:Sprinkle garam masala over the curry and mix gently.Garnish with fresh coriander leaves.
    • Serve:Serve hot with steamed rice or paratha.

  • Mutton Kosha Curry

    Instructions:

    • Heat the oil: In a heavy-bottomed pan or pressure cooker, heat mustard oil over medium heat.
    • Sauté onions: Add the chopped onions and sauté until golden brown (about 5-7 minutes).
    • Add ginger-garlic paste: Stir in the ginger-garlic paste and sauté for another minute until fragrant.
    • Cook the mutton: Add the mutton pieces to the pan and sear them until they turn brown on all sides.
    • Spices and Kosha paste: Add turmeric powder, red chili powder, and the Kosha Curry paste. Mix everything well, coating the mutton with the spices.
    • Tomato puree: Add the tomato puree and cook for 5-6 minutes until the oil begins to separate from the mixture.
    • Add water: Pour in about 1 cup of water (you can adjust for the consistency you prefer). Stir everything and bring it to a simmer.
    • Cook the mutton: If using a pressure cooker, cover and cook for about 20-25 minutes on medium heat. If using a regular pan, cover and cook for 40-45 minutes, stirring occasionally, until the mutton is tender.
    • Finish with garam masala: Once the mutton is cooked, sprinkle garam masala and adjust salt to taste.
    • Garnish and serve: Garnish with freshly chopped cilantro and serve hot with rice or naan.

  • Chicken Kosha Curry

    Instructions:

    • Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
    • Add ginger-garlic paste and sauté for a minute until fragrant.
    • Stir in the Kosha Curry paste and cook for 2-3 minutes, allowing the paste to release its flavors.
    • Add the chopped tomatoes along with turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and oil starts to separate from the mixture (about 5-7 minutes).
    • Add the chicken pieces and stir well to coat them with the curry paste. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
    • Pour in the water or chicken stock and stir. Cover and simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and the curry thickens to your desired consistency.
    • Stir in garam masala and cook for another 2 minutes.
    • Garnish with fresh cilantro and serve with steamed rice or paratha.

Craft with Makhani Curry paste

  • Paneer Makhani

    Instructions:

    • Prepare the Paneer: Cut the paneer into cubes. You can lightly fry the paneer cubes in a pan with a little oil if you prefer them crispy, or you can use them as is.
    • Cook the Curry:Heat butter and oil together in a pan over medium heat.Add the Makhani Curry Paste and sauté for 2-3 minutes until the oil begins to separate from the paste and it becomes aromatic.
    • Add the Cream: Pour in the heavy cream and stir it in, letting it cook for another 2 minutes.
    • Add Water: Add water to the curry to achieve your desired consistency. Stir well and let it simmer for 3-4 minutes.
    • Add Paneer: Gently add the paneer cubes to the curry. Stir them in, ensuring they are coated with the curry sauce. Let it cook for another 3-4 minutes on low heat so the paneer absorbs the flavors.
    • Season: Taste the curry and add salt as needed.
    • Garnish: Garnish with fresh cilantro leaves.
    • Serve: Serve hot with naan or rice!

  • Chicken Butter Masala

    Instructions:

    • Cook Chicken:Heat 1 tbsp of oil or ghee in a large pan over medium heat.Add the chicken pieces and cook until they’re browned and cooked through (about 7-8 minutes). Remove from the pan and set aside.
    • Prepare the Sauce:In the same pan, add another tbsp of oil or ghee.Add the chopped onion and sauté until soft and golden brown (about 3-4 minutes).Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
    • Add Makhani Paste:Stir in the Makhani Curry paste and cook for 2-3 minutes, allowing the spices to release their flavors.
    • Add Tomato Puree & Cream:Pour in the tomato puree and mix well. Cook for 5 minutes until the sauce thickens.Stir in the heavy cream, water, and sugar (if using). Adjust the consistency to your liking by adding more water if needed.
    • Combine Chicken & Simmer:Add the cooked chicken back into the pan. Stir to coat the chicken in the sauce.Let it simmer on low heat for 5-7 minutes to allow the flavors to meld together.
    • Serve:Garnish with fresh cilantro and serve hot with naan, rice, or any side of your choice.

Craft with Mughlai Curry Paste

  • Mughlai Paneer

    Instructions:

    • Prepare the Paneer:If you prefer soft, melt-in-your-mouth paneer, lightly fry the paneer cubes in oil or ghee until golden brown. Set aside. Alternatively, you can skip frying for a lighter version.
    • Heat the Oil/Ghee:In a large pan, heat 1 tablespoon of oil or ghee on medium heat. Add the chopped onion and sauté until it becomes soft and golden brown.
    • Add Mughlai Curry Paste:Stir in the Mughlai curry paste and cook it for 2-3 minutes, allowing the flavors to blend with the onions.
    • Add Tomato Puree:Add the tomato puree and cook for another 2-3 minutes until the oil begins to separate from the masala.
    • Add Cream/Yogurt:Reduce the heat and add the cream or yogurt. Stir well to create a smooth, rich sauce. You can add a bit of water to adjust the consistency if needed.
    • Add Paneer:Gently add the paneer cubes to the curry, ensuring they are coated well with the sauce. Cook for another 5 minutes on low heat to let the paneer absorb the flavors.
    • Garam Masala and Salt:Sprinkle garam masala and salt to taste. Stir to combine.
    • Garnish and Serve:Garnish with fresh coriander leaves. Serve the Mughlai Paneer hot with naan, paratha, or steamed rice.

  • Mughlai Mushroom

    Instructions:

    • Prepare the mushrooms: Clean the mushrooms and slice them. Set aside.
    • Cook the aromatics: In a pan, heat oil or ghee over medium heat. Add the chopped onions and sauté until golden and soft (about 3-4 minutes).
    • Add ginger and garlic: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
    • Cook the mushrooms: Add the sliced mushrooms to the pan and cook for about 5 minutes, stirring occasionally, until they start to release their moisture.
    • Add Mughlai curry paste: Add 2 tbsp of Mughlai curry paste to the mushrooms and mix well. Cook for another 2-3 minutes, allowing the paste to blend with the mushrooms.
    • Simmer with cream: If you're using cream or coconut milk, pour it in now and stir to combine. Simmer for 3-5 minutes, allowing the sauce to thicken slightly.
    • Season: Add garam masala and salt to taste. Stir well and cook for another 1-2 minutes.
    • Garnish: Garnish with freshly chopped cilantro.

  • Classic Chicken Curry

    Instructions:

    • Prepare the Chicken:Heat oil or ghee in a large pan over medium heat. Add chopped onions and sauté until golden brown.
    • Add Aromatics:Add minced garlic and ginger to the onions. Sauté for 2 minutes until fragrant.
    • Cook the Chicken:Add chicken pieces to the pan and cook until they are browned on all sides.
    • Add Mughlai Curry Paste:Stir in the Mughlai curry paste and cook for 2-3 minutes until the paste is well absorbed by the chicken.
    • Add Tomatoes and Simmer:Pour in tomato puree, and mix well. Let it simmer for 5 minutes, allowing the flavors to meld together.
    • Simmer and Cook:Add about 1/2 cup water to create a nice curry gravy. Cover the pan and simmer for 10-15 minutes, or until the chicken is fully cooked through.
    • Finish the Curry:Stir in coconut milk for a creamy texture, if desired, and cook for another 2 minutes.Add garam masala and salt to taste. Stir well.
    • Garnish and Serve:Garnish with fresh coriander leaves and serve with rice or naan.

Craft with Shahi Curry Paste

  • Shahi Paneer

    Instructions:

    • Prepare the Paneer:Cut the paneer into cubes. If you prefer softer paneer, you can soak the cubes in warm water for 10 minutes, then drain.
    • Cook the Curry:Heat the ghee (or oil) in a pan over medium heat.Add the Shahi Curry Paste to the pan and sauté for 2-3 minutes until fragrant. This will bring out the flavors of the paste.
    • Add the Cream/Milk:Add the cream (or milk) to the pan and stir well. Let it simmer for 2-3 minutes until the sauce thickens slightly.
    • Add the Paneer:Gently add the paneer cubes to the pan. Stir to coat the paneer in the creamy curry sauce.Add a little water to reach the desired consistency, and salt to taste.
    • Simmer and Finish:Let the curry simmer for another 5-7 minutes on low heat, allowing the flavors to blend.Optional: Sprinkle garam masala for an added layer of flavor.
    • Garnish and Serve:Garnish with fresh coriander leaves.Serve hot with naan, roti, or rice.

  • Mushroom in White Gravy

    Instructions:

    • Prepare the mushrooms: Clean and slice the mushrooms. Set aside.
    • Cook the base: Heat butter or oil in a pan over medium heat. Add cumin seeds and let them splutter.
    • Sauté onions and garlic: Add the chopped onions and minced garlic. Sauté until the onions turn translucent.
    • Add Shahi Curry Paste: Add 2 tbsp of Shahi Curry Paste and cook for 1-2 minutes, stirring occasionally. This will release the flavors.
    • Cook the mushrooms: Add the sliced mushrooms and sauté for 4-5 minutes until they soften and release their moisture.
    • Make the gravy: Add the cream and milk, stir well. Let it simmer for 5-7 minutes, allowing the gravy to thicken and the flavors to blend together.
    • Seasoning: Add salt to taste and garam masala (optional). Stir well.
    • Garnish and serve: Garnish with fresh coriander leaves.

  • Afghani Chicken

    Instructions:

    • Marinate the Chicken:In a bowl, mix the chicken with Shahi Curry Paste, yogurt, lemon juice, garlic paste, ginger paste, and salt.Let the chicken marinate for at least 20-30 minutes (or up to overnight for deeper flavor).
    • Cook the Chicken:Heat oil or ghee in a pan over medium heat.Add the marinated chicken and cook for 6-8 minutes on medium heat, stirring occasionally. If the chicken sticks, you can add a little water to loosen the mixture.Once the chicken is cooked through, the curry will thicken. If you like a bit of sauce, add a small splash of water or broth to achieve your desired consistency.
    • Serve:Garnish with fresh coriander leaves.Serve with naan or steamed rice.