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Paneer Masala |
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Whip the curd. Marinate the mutton pieces with salt, turmeric, curd and 1tbsp of oil and leave aside for 2 hours.
Grate the ginger and crush the garlic.
Heat the remaining oil in a kadhai and add the ginger, garlic and the bay leaves.
Fry these for one minute and add the marinated mutton pieces.
Lower the flame and cook over a low flame for at least half an hour or until the mutton becomes tender.
Mix in the garam masala and stir well.
Once the mutton becomes tender and absolutely dry
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Paneer Tikki |
| Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.
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Vegetable Curry |
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Wash, clean and cut the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat. Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three-fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
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Mutter Paneer Masala |
| Boil the spinach leaves & grind to a fine paste.
Heat oil and fry onion paste until golden brown.
Add ginger and garlic pastes and fry for 2-3 minutes.
Add the mutton pieces, chilli powder, khus khus and salt. 'Bhuno' over medium heat until meat is browned.
Add the zeera powder, dhania powder, tomato powder, tomato puree and the ground spinach.
Simmer & cover, stirring occasionally until mutton is tender
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Mushroom Curry |
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Peel and chop half the onions into fine slices and the other half into thick slices.
Marinate the mutton pieces in ginger, garlic, vinegar and salt, and keep aside for 1 hour. Pressure cook the meat pieces with 1 cup of water till they are just tender. Reserve the marinade.
Hence the oil in a pan and fry the fine slices till they are translucent. Mix in the dry red chillies, mutton cubes with marinade the rest of the onions and the chilli paste. Fry these together on a medium heat, stirring from time to time. You may need to add 2 tsp of water if the onions begin to stick to the bottom.
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