⏱️ Prep Time: 15 min | 🍳 Cook Time: 35 min
Ingredients
For the North Indian Curry (Veg & Non-Veg) :
For the Curry Base:
- Oil or Ghee – 3 tbsp
- Onions – 2 large (finely chopped)
- Tomatoes – 2 large (pureed or finely chopped)
- Ginger-Garlic Paste – 1.5 tbsp
- Green Chilies – 2 (slit, optional)
- Cashews or Almonds – 8-10 (blended into a paste for richness)
- Curd/Yogurt – ½ cup (whisked)
- For the Spices:
- Ready-Made Kitchen King Masala – 2 tbsp
- Turmeric Powder – ½ tsp
- Red Chili Powder – ½ tsp (adjust to taste)
- Coriander Powder – 1 tsp
- Salt – To taste
For the Veg Version:
- Mixed Vegetables (Carrot, Beans, Green Peas, Cauliflower, Potatoes, Capsicum, etc.) – 2 cups (chopped)
- Paneer (Cottage Cheese, optional) – 150g (cubed)
- Water – 1.5 cups (adjust as needed)
For the Non-Veg Version:
- Chicken (bone-in or boneless) or Mutton (curry cut) – 500g
- Water – 2 cups (adjust as needed)
- Marination (for Chicken/Mutton) – Optional but Recommended:
- Salt – ½ tsp
- Turmeric Powder – ½ tsp
- Curd/Yogurt – 1 tbsp
- Ginger-Garlic Paste – 1 tsp
For Garnishing:
- Fresh Cream – 2 tbsp (optional, for richness)
- Kasuri Methi (Dried Fenugreek Leaves) – 1 tsp (crushed)
- Fresh Coriander Leaves – 2 tbsp (chopped)
Instructions
For North Indian Curry (Veg & Non-Veg):
1A.Prepare the Masala Base:
- Heat oil or ghee in a pan.
- Add chopped onions and sauté until golden brown (8-10 minutes).
- Add ginger-garlic paste and sauté for 2 minutes.
- Add tomato puree, cook until oil separates (5 minutes).
- Stir in cashew/almond paste and cook for 2 minutes.
2A. Veg Curry Preparation:
- Add Kitchen King Masala, turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add chopped vegetables, stir to coat with masala.
- Add whisked curd and mix well.
- Pour in water, cover, and simmer for 15 minutes until vegetables are tender.
- Add paneer cubes (if using) and cook for 2 minutes.
- Add kasuri methi and fresh cream, mix well.
2B. Non-Veg Curry Preparation:
- If using chicken/mutton, marinate it for 30 minutes with salt, turmeric, curd, and ginger-garlic paste (optional).
- Add Kitchen King Masala, turmeric, red chili powder, coriander powder, and salt to the masala base. Mix well.
- Add marinated chicken/mutton, stir well, and cook on medium heat for:
- Chicken: 12-15 minutes
- Mutton: 30-40 minutes (add ½ cup more water if needed)
- Pour in water, cover, and simmer until fully cooked.
- Add kasuri methi and fresh cream, mix well.
Serving Suggestions
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, paratha, jeera rice, or plain steamed rice.
- Pair with onion salad and lemon wedges.
Essential Tips
- For extra richness, add 1 tbsp butter while sautéing onions.
- For a smoky dhaba-style taste, use the “dhungar” method (placing burning charcoal in the curry for a minute).
- For a spicier version, add ½ tsp garam masala at the end.
- If you prefer a restaurant-style texture, blend the masala base before adding vegetables or chicken/mutton.
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Kitchen Queen Masala
Price: Price range: ₹48.00 through ₹91.00
