The System
Paste. Create.
Taste.
Three products. Three steps. One complete Punjabi cooking system — built from 30 years of professional kitchen experience.
The System
Three products. Three steps. One complete Punjabi cooking system — built from 30 years of professional kitchen experience.
A single sauce solves one problem. Singh's Recipe® is designed so every product has a specific role — layering, complementing, and completing the one before it. That is how restaurant kitchens produce consistent, exceptional flavour.
Start with the marinade. This is where flavour begins — penetrating deep into your protein, building the bold, smoky Punjabi foundation that every great dish rests on. Apply, coat, rest. Do not skip this step.
Add your cooking paste. This is the heart of the system — the depth, character, and layered heat. Decades of Punjabi restaurant technique distilled into one jar. Follow the heat, trust the paste, cook with confidence.
Serve and experience the result. This is restaurant-quality Punjabi cooking at home — not by luck, but by design. Built in layers. Finished properly. Tasted in full. The same result, every time.
This is why every order should include all three layers — Any 3 for £10. One for every stage. One complete system. Nothing missing.
The foundation layer. Apply to chicken, lamb, paneer, or vegetables before cooking. The spice blend penetrates the protein, creating the Punjabi base that makes everything else sing. Works for grilling, baking, pan-frying, and BBQ.
The depth layer. Rich, aromatic, restaurant-style masala paste. Add to your pan after sealing the protein to build the sauce base. Three decades of Punjabi kitchen knowledge in one jar. Use with any protein or vegetables.
The character layer. Bold, vibrant, full of real Punjabi heat and personality. Use as a standalone cooking paste for a sharper dish, or combine with Butter Masala for a complex layered result. This is where the fire lives.
Singh's Recipe® is designed to be versatile. Here is how the three products map to different dishes and proteins.
Use Tandoori Marinade Paste to marinate overnight, then grill at high heat. Works on chicken tikka, seekh kebab, paneer tikka, and lamb chops. The marinade chars beautifully and holds flavour through high heat.
Use Butter Masala or Jalfrezi Paste as your cooking base. Seal protein first, add paste with water or stock, simmer to your preferred consistency. Both pastes work across chicken, lamb, prawns, paneer, and vegetables.
The system is designed for weeknight cooking, not just special occasions. From a quick jalfrezi to a slow butter masala — 30 minutes is enough. The pastes do the hard work so you can focus on the meal.
The full system approach: marinate with Tandoori Paste, seal the protein, then build your sauce with Butter Masala and finish with Jalfrezi for heat. This layered method produces the closest result to a professional Punjabi kitchen at home.
Pick any three Singh’s Recipe® products and cook restaurant-quality Punjabi food at home tonight. Order direct on WhatsApp for the best price.