Marinate cubes of diced potato ( 1 kg) with Curry Tree Cafreal Masala Paste and refrigerate for 10 mins.

Heat 1 tbsp oil in a pan, and sauté marinated potato on low flame for 2 mins.

Add water (200ml), cover and cook until the potato is cooked. Add more water if potato cubes aren’t cooked.

Add salt to taste. Garnish with onion rings and green chilli slits.

Marinate 1 kg chicken with Curry Tree Cafreal Masala Paste and refrigerate for 10 mins.

Heat 1 tbsp oil in a pan, and sauté marinated chicken on low flame for 2 mins.

Add water (200ml), cover and cook until chicken is cooked.

Add salt to taste. Garnish with onion rings and green chilli slits.

Heat oil in a pan and sauté 1 kg paneer for 1 minute.

Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.

Add water (400ml) and cook until gravy is thick and the paneer is well-cooked.

Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

Heat oil in a pan and sauté 1 kg mushroom for 1 minute.

Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.

Do not add water. Sauté mushroom till they start sweating and gravy is thick

Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

Heat oil in a pan and sauté 1 kg chicken for 1 minute.

Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.

Add water (400ml) and cook until gravy is thick and the chicken is well-cooked.

Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

Marinate: 1 dozen hard-boiled eggs with 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.

Shallow fry marinated hard-boiled eggs for 2 mins.

Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.

Add shallow fried hard-boiled eggs and cook until the gravy is thick.

Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

Marinate: 1 kg chicken with 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.

Shallow fry marinated chicken for 2 mins.

Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.

Add shallow fried chicken and cook until gravy is thick.

Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

Marinate: 1 kg cauliflowerwith 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.

Shallow fry marinated cauliflower for 2 mins.

Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.

Add shallow fried cauliflower and cook until the gravy is thick.

Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.