Tag: curry

Aloo Gosht (Mutton and potato Curry)


Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht, meaning “meat” or “flesh”, especially that of a goat.

Aloo Gosht (mutton & potato curry) is a spicy meat gravy that has potatoes cooked with lamb or Goat meat in a thick stew. Different parts of India prepare this dish in different ways.

Today I am sharing my own recipe for Aloo Gosht using a pressure cooker and you can check my other non-veg curry Recipes. and at the end do check important notes.

Mutton Curry

Mutton Biryani

ingredients

1 kg mutton(goat meat )

5 tbsp Mustard oil/any cooking oil

2 onion finely chopped

2tbsp ginger paste

2tbsp garlic paste

1½ tsp Kashmiri red chilli powder

2tbsp coriander powder

1tbsp cumin powder

Whole garam masala

1 tsp black peppercorns

1 tsp Black Cumin Seeds

5-6 green cardamom,

2 sticks cinnamon

Few threads of mace

1-2 Dry Red Chillies

2 tsp Kashmiri red chilli powder

1 tsp Mutton Masala

2-3 Potatoes (Peeled and cut into large chunks )

A handful of cilantro /coriander leaves

Salt to taste

Water for Gravy

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method

Wash and clean mutton and keep aside. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes on a plate. Add remaining oil and heat put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till raw smell goes away.

lower heat while adding dry spices powder to prevent it from burning and fry on medium heat till the oil comes up. Now add mutton and cilantro (you can add at the end but my family don’t like in Non-veg food so I always while cooking only)stir fry on a high flame for 2 minutes. Pour in hot water and add salt. Put the lid and cook for 5-6 whistles and turn off the heat and let it release pressure on its own. once pressure release naturally open the lid carefully as the gravy will be very hot and 

Check mutton, using a fork or spoon does it cook properly and mutton is very tender .add more water if necessary. You can make this as thick or thin as you like (we prefer it a little thicker Check seasoning, adding more salt if necessary and at last add fry potatoes and cook until the potatoes are very soft but not falling apart. 

Serve it with white steamed rice /roti /paratha or naan Along with Green salad or PIckled onion.

Notes:-

pressure cook this mixture for about 5-6 whistles on high flame depending on your meat quality.

for open pot wait for the mixture to come to a boil, cover the lid, and let it cook for about 45 minutes or so, depending on your meat goat takes longer than lamb.

This gravy is a blend of many different spices and has to be carefully balanced to bring out the flavours the best quality mutton. The mutton pieces should be pink in colour and with bones. Try to use meat from the hind leg of the goat. They are the best to make curries.

You can make the gravy soupy by adding more water to it but my family prefer thick gravy only. You can use a tbsp Badshah brand Nawabi Mutton Masala or( you can skip )in the recipe too for a delicious flavour

If you don’t have a pressure cooker, you can cook this curry in a normal heavy bottom pan. Just that it will take more time for the mutton to get cooked properly.

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by Categories: Non Veg, Non Veg CurryTags: , , , , , , , , , , , , , Leave a comment

INSTANT POT CHOLE MASALA


This one-pot recipe for the authentic Channa Masala /CHOLE /CHICKPEAS can be made in the Instant Pot or stovetop Pressure Cooker. Chole Masala

Chole with bhatura is a popular combo but my daughter prefers with Jeera rice. Chole Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.

Usually, chole is pressure-cooked separately and then mixed in the onion-tomato gravy.  However, to make this a true one-pot one-shot recipe, I first made the onion-tomato gravy in the pot and then added soaked chickpeas and cooked them along with the gravy.  

They come out perfectly.  With the instant pot, the best part is that you can set it on a timer to pressure cook and forget. Always use Overnight soaked Chickpeas it really helps to cook faster and using instant pot it more hassle-free. 

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Mustard Oil  or any cooking oil

2 Bay Leaves

3-4 Green Cardamom 

1 big Cardamom

1 Cinnamon Stick 

1 Big Onion finely chopped

1 tbsp Ginger garlic chilli paste(8 garlic /1″ ginger /2-3 green chilli)

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

1 tsp Turmeric powder

1-2  tsp Red Chilli powder or to taste

1 tbsp Coriander powder

a handful of cilantro /coriander leaves

1 tsp Ghee (Clarified butter)

1 tsp Garam masala 

water 3 cup

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step by step method

Turn on Instant pot on Saute mode once its display hot add oil then once oil heat & smoke then add dry spices.

then add chopped onion and saute till it turns translucent

once onion becomes translucent add ginger garlic chilli paste and cook till raw aroma goes away

add all dry spices Turmeric powder Red Chilli powder Coriander powder and Chana Masala and saute.

then add chopped tomatoes and cook till it becomes soft.

add soaked chickpeas and mix well along with spices

add salt & water and the close lid put on pressure cook mode on high for 20 minute and whistle on sealing position.

once pressure release, the open lid put in on saute normal mode then add garam masala powder.

Must add ghee to enhance the flavour of curry. or you can skip this if you don’t like.

add a handful of chopped cilantro/coriander leaves.

boil your curry as per desired consistency

Serve with Jeera Rice /chapati and Instant Onion Pickle

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by Categories: Instant pot, Veg itemsTags: , , , , , , , , , , , , Leave a comment

Aloo Palak


Spinach is an excellent source of lots of vitamin & minerals.It is a very good source of dietary fiber, Spinach means Palak in Hindi language. It is a leaf-based  dish eaten in the Indian Subcontinent with bread such as roti or rice.Potatoes means aloo in hindi .its a dish cooked with Spinach, potatoes & Indian Spices.

Ingredients

3 potatoes, peeled and cubed, (lightly sauteed in 1/2 tbsp of oil)

2 bunches spinach chopped

1/2 tsp cumin seeds

2 onions finely chopped

1-2 tomatoes chopped or puree

2 green chillies slit

1 tsp ginger garlic paste

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 1/2 cups water

salt to taste

1/2 tsp garam masala powder

1/2 tbsp cream optional

1/2 tsp Dry Fenugreek leaves

2 tbsp oil

Method
Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillies and sauté the onions till they turn transparent.Add ginger garlic paste and fry further for 3-4 minutes.add tomatoes and cooked now add turmeric powder ,red chilli powder and coriander powder and combine well.Add the spinach and let it cook for 4-5 minutes. Add the fried potato cubes and combine. Cook on low heat for 7-8 minutes.Add the water and salt and cook on medium heat for 12-15 minutes or till the potatoes are tender. Add malai, garam masala powder dry fenugreek leaves and combine.Reduce flame, cover and cook for a mt. Turn off heat and serve hot with Rotis or steamed rice.
Tips -if you want u can use spinach paste too,a taste will be same.

by Categories: Vegetable CurryTags: , , , , 2 Comments

Aloo Gobhi Curry


Boiled Potatoes & fried Cauliflower Florets ,Seasoned & simmer with Indian Spices.

Ingredients

  • Boiled potatoes 4 med size cut in chunks
  • Cauliflower florets 2 cup
  • Mustard Oil ?any cooking oil 2 tbsp
  • Onion sliced med 2
  • Tomatoes chopped 3
  • Ginger garlic paste 1 tbsp
  • Turmeric powder 1/2 tsp
  • Red chilli powder 2 tsp
  • Cumin powder 1/2 tbsp
  • coriander powder 1 tbsp
  • Garam masala 1 tsp
  • Bay leaf 2
  • Cumin seeds 1 tsp
  • Salt to taste
  • Green coriander leaves chopped 1 tbsp
  • Water 1 cup or as required for gravy

Method

  1. Heat oil in a pan then adding Cumin seeds once it crackled add bay leaf.add cauliflower cook till it became brown on top.remove from oil keep aside .
  2. using same pan adding sliced onion cook till it becomes translucent.add ginger garlic paste cook till raw aroma goes off.Add tomatoes & dry powder except garam masala powder cook till start leaving oil.
  3. add cooked cauliflower & boiled potatoes.mix properly so it coated with masala mixture.add salt & garam masala powder.give a good stir .add water & boil .once start boiling simmer to low heat for 10 min .so that vegetables absorb gravy .
  4. Check seasoning & curry desired consistency.turn off heat add chopped green coriander leaves.Serve with Rice or chappati
My Tip: Cook preferably in mustard oil.it gives an awesome flavor.
by Categories: Vegetable CurryTags: , , , , , 3 Comments

Chicken Kofta Curry


Chicken Kofta is minced chicken balls.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of minced chicken with spices.The meat is often mixed with other ingredients such as rice, eggs, and vegetables, to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a less spicy /cream based sauce.Check my recipe of mild spicy Makhani Chicken Kofta

I am sharing my version Of chicken kofta Curry .its a fried minced chicken balls  simmered in Spicy Gravy.

ingredients

Chicken Grounded/Minced 500 gm

onion 1 finely chopped

salt to taste

black pepper to taste

egg yolk 1

Besan 1 tbsp

ginger garlic paste 1 tsp

Green chilli finely chopped 1-2

Cilantro Chopped 1tbsp

Garam Masala 1 tsp

oil for frying

for gravy

onion 2 Medium finely chopped

Ginger garlic paste 1tbsp

Green Chilli Paste 1 tsp

salt to taste

oil for cooking

Water as desired for consistency

Turmeric powder 1/4 tsp

Red Chilli powder 1/2 tbsp

Coriander Powder 2-3 tbsp

Cumin powder 1 tbsp

Dry spices

Bay leaves 1-2

Big Cardamom 1

Dry Red chilli 1-2

Green Cardamom 4-5

Cloves 2-3

Cinnamon 1 stick

Garam masala powder 1 tsp(optional)

Cashewnut & melon seeds Paste 1 tbsp

Chopped Cilantro for Garnish

Method
Mix all ingredients for kofta & make ball fry.Drain on paper towel.keep aside.
heat a pan add oil then add dry spices once u get aroma add onion & cook till it becomes translucent.Add ginger garlic & chilli paste saute till raw aroma goes off.Add powder spices &salt cook till start leaving oil.then add cashew & melon paste cook for 2-3 min.add water once gravy started boiling.add Koftas & simmer for 10-15 min.Finally, add garam masala powder & garnish with chopped Cilantro.Serve with steamed rice or Chappati.
tips
Adjust salt as it added in kofta & gravy too.adjust spice level as per own taste buds.instead of  cashew nuts one can use blanched almond paste

by Categories: Non Veg CurryTags: , , , , 3 Comments

Egg Curry


Boiled eggs simmered in Indian spices

Ingredients
Boiled egg -6 & saute in pan using 1tsp oil
Onion 1 large(chopped)
Tomato -3 chopped
Garlic ginger & green chilies paste 1tbsp
Turmeric powder 1/2tsp
Red chilli powder 1tsp (to taste)
Cumin powder 1/2tbsp
Coriander powder 1tbsp
Garam masala powder 1/2 tsp
Cilantro 1/2 cup chopped
Salt to taste
Curry leaves 10-12
Cumin seeds 1tsp
Bay leaf (tej patta)-2
Dry red chillies -1
Cauliflower (grated) 1/4 cup
Mustard oil for cooking
Water for gravy
Method
Heat a pan add oil.add cumin seeds, bay leaf & dry red chillies & curry leaves.add onion sauteed till it became pink in color.add garlic ginger & chillies paste.till it raw smell goes .add chopped tomatoes , dry spices (except garam masala) saute 4-5 min till tomatoes cooked .add grated cauliflower & cook.once it starts leaving oil & add cilantro & garam masala.now add boiled eggs & water.boil 5 min or till u get desired consistency.
Serve with rice, chapati /paratha.

by Categories: Non Veg CurryTags: , , , Leave a comment

Chicken Curry


Chicken Pieces simmered in Indian spices .

Ingredients

Whole chicken 1.5 kg
Red onion 3 med (sliced)
Ginger garlic chilli paste -2 tbsp
Mustard oil 250 ml
Red chilli powder -1/2 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Yogurt (blend) 1/4 cup
Black pepper 1 tsp
Salt to taste
Bay leaf -2
Dry red chilli 1-2
Black cumin seeds 1 tsp
Cilantro -1 tbsp (chopped)
Water:- 1 cup (boiled)
Whole garam masala paste
(1 big cardamom
4 green cardamom
4 cloves
1″ cinnamon
Roasted coriander seed-1 tsp
1 tsp Mace)
Method
Clean , wash & Dry chicken pieces.keep aside.
Heat oil in a deep pan , add bay leaf , black cumin seeds & dry red chillies.add onion till it becomes pink in color.
Add ginger garlic chilli paste.cook till it raw aroma goes.add chicken & saute for 5 min.
Add all spices , yogurt & salt.cook till it starts leaving oil.
Once chicken almost cooked & whole garam masala paste. .cook till it gives a nice aroma.
Add water to get a nice consistency finally add cilantro boil 10-12 min.turn off heat.
Enjoy ur chicken curry with rice or chappati
Tips :-
heat mustard oil till smoking point.
Whole garam masala paste.smooth consistency.
Boiling water for gravy..
Adjust spice level as per taste bud.

by Categories: Non Veg CurryTags: , , Leave a comment

Mustard Flavored Shrimp Curry


Shrimps are an excellent source of low-fat and low-cal protein and are abundant in Vitamins.It’s a great source of Omega3 fatty acids and an excellent way include a protein. It’s also high in iron, zinc and vitamin E but low in saturated fat.
Shrimps is a delicate seafood next to fish. It blends well other flavours and is fast to cook.Shrimps come in a varied range of size and colours.

Shrimps can be cooked in various ways Pan  fried Stir fried & deep fried. Curry or made into fritters. They can be served for starters, side dish or as a main course.For Seafood & Fish variations check my other

Chilli Fish & shrimp Chilli Prawns Prawn Malai Curry
its a mustard flavor Shrimp curry  and really goes well with steamed rice.

Ingredients

shrimp 500 Grams/1 lb

Mustard oil 4 Tbsp

Green chilly 1-2

Garlic 8 Clove

Yellow Mustard seeds 2 Tsp

Black mustard seeds- 1/2 tsp( for tempering)

Tomatoes 5 (medium )chopped

Curry leaves few springs(optional)

Salt -to taste

Red chilly powder 1 tsp or to taste

Turmeric powder- 1 tsp

coriander leaves -chopped (optional)

water -for gravy

method
soak yellow mustard seeds in a water for 20-30 min
take a blender in this add garlic, green chilly and add soaked yellow mustard seeds, make a paste.
Heat mustard oil in a pan add black mustard seeds, reduce the flame add shrimp fry them for a minute and take out from the oil,
using same oil,add paste,saute it add salt, turmeric, curry leaves, tomatoes,chilly powder & cooked till paste start leaving oil & nice aroma comes. put the lid on let it cook for 5 minutes in a slow flame, add water, once come to boil .add fried shrimps put the lid on then it cook for 5 minutes in a slow flame, once u get desired consistency add chopped coriander leaves & served with steamed Rice/chapati .

tips:-
Adjust chilly powder & green chilly as per your Spice level
Enjoy Mustard flavor Shrimp curry .

by Categories: Non Veg CurryTags: , , , , 3 Comments