Mughlai Mutton Curry
Shahi Mutton Korma is a Restaurant-Style curry with a blend of nuts, spices, and cream which can be served with pulao or naan.
Recipe link for Mughlai Mutton:
Mughlai Mutton | Mughlai Mutton Curry | Mughlai Gravy | Mutton Curry | Mutton Korma
Ingredients
500 gms Mutton
2 medium onions
2 medium tomatoes
1 tbsp ginger & garlic paste
4 tbsp yogurt
4 green chilies
1 tbsp tomato puree
3/4 tsp turmeric powder (divided)
2 tsp red chili powder
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp garam masala powder (divided)
1 tbsp kasoori methi (dried fenugreek leaves)
2 tbsp cream
8 cashew nuts
Few strands of saffron
1/2 tsp kewra water
1/4 cup chopped mint leaves
1/2 cup chopped coriander leaves
2 tbsp ghee.
5 tbsp cooking oil.
Whole Spices - 2 bay leaves, 4 green cardamoms, 2 big cardamom, 5 cloves, 1-inch stick of cinnamon, 1 tsp shahi jeera.
Salt to taste
Instagram:
Kitchen Tools & Products:
Tawa Mutton
Video:
Recipe:
Dal Gosht
Video:
Recipe:
Mutton Rogan Josh
Video:
Recipe:
You can follow me on
Facebook:
Instagram:
Twitter:
Pinterest:
Watch more recipe videos on Youtube Channel:
Contact Me: Email - shanazrafiqblog@gmail.com
Safed Maas Recipe | How To Make Safed Maas | Indian Culinary League | Rajasthani Recipe | Varun
Learn how to make Rajasthani Style Safed Maas at home with Chef Varun on Get Curried
Rajasthani Safed Maas is a mutton-based gravy that has a luscious texture and royal white colour derived from fresh cream, yogurt, khoya and dry fruits.
Safed Maas (White Meat) is from Rajput cuisine, royally rich in meat preparations, especially game such as wild boar, hare and game birds. One of these mogul preparations is the Safed Maas (white meat), a traditional Rajasthani delicacy and is a must-eat for every foreign traveler. The secret of its grand taste is in the gravy, which in turn is a perfect amalgamation of onion, ginger, garlic paste, salt, pepper, cashew nut paste and cardamom. Today we are doing with Mutton, Safed Maas is a truly decadent version of a Korma and can be termed as Royal Lamb Korma for the royal households of Rajasthan.
Quantity - 2 - 3 People.
Safed Maas Ingredients:
1/2 cup Curd
Saffron
1 tbsp Ginger-Garlic Paste
Salt
500 gms Mutton
For White Paste
2 tbsp Cashew-nuts
2 tbsp Almonds
1 tbsp Desiccated Coconut
1 tbsp White Poppy Seeds
1 tbsp Red Chilli Seeds
1 tsp Black Pepper Corn
1 tbsp Milk
1 tbsp Water
Final recipe
1/2 cup Ghee
1 Cinnamon Stick
3 Cloves
3 Green Cardamom
5 Red Chillies
1 cup Red Onion (sliced)
Water
Method: Start with marinating the Meat for which take Curd in the bowl with Saffron, Ginger-Garlic Paste, Salt. Whisk it till it nice & smooth after that add Mutton and mix it properly to marinate perfectly for at least 2 hours. In the meantime, lets make the white smooth paste, add Cashew-nuts, Almonds, Desiccated Coconut, White Poppy Seeds, Red Chilli Seeds, Black Pepper Corn in the mixer to grind. First, grind it to make smooth powder before making the smooth paste. After making smooth powder, add in Milk & Water and grind it again to make the paste. Now add Ghee in the Pan with a high flame, then add Cinnamon sticks, Cloves, Green Cardamom, Red Chillies & Red Onion (sliced) then saute till it turns in golden brown color, once it is turned golden color add marinated mutton. Mix them all and let it cook on high flame with close lid for 15 minutes, after 15 minutes add in the white paste in the pan. Cook it for 5 minutes on high flame, then add Water stir it for a bit then close the lid and cook it for 30 to 40 minutes on medium flame. Transfer into the serving bowl and your Rajasthani Style Safed Maas is ready to be served.
#SafedMass #RajasthaniRecipe #GetCurried #IndianCulinaryLeague
Host: Varun Inamdar
Copyrights: REPL
Rajasthani cuisine ( राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in northwest India. It was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.[1] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on cooking. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and pyaaj kachori. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, paniya and gheriya from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, Maheshwari, Vaishnavas, and other preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
Authentic Shahi Chicken Korma Recipe || Chicken Korma Gravy (Eid Special)
Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or gravy.
Chicken Korma Ingredients:
1. 800g chicken with bones and skin removed (10-11 regular cut chicken pcs)
2. ¼ tsp saffron threads soaked in 2tbsp hot milk for at least 30 minutes
3. 2 medium onions roughly chopped
4. 2 tsp chopped garlic
5. 1 tbsp chopped ginger
6. 3 tbsp water
7. 3 tbsp blanched almonds
8. 1 tbsp cashew nuts
9. 1 ½ tbsp pistachio
10. ½ cup water
11. ¼ cup ghee
12. ¼ cup oil
13. 2 cinnamon sticks
14. 6 cloves
15. 6 green cardamom pods
16. 2 tsp cumin powder
17. ½ tsp nutmeg powder
18. ¼ tsp mace powder
19. ½ cup beaten yoghurt
20. ½ cup cream
21. 1 tbsp raisins
22. 1 tsp garam masala powder
23. 1 tsp salt (to taste)
24. 1 tsp kewra water
25. Boiled egg for garnishing (optional)
Method:
1. Soak Saffron threads in 2 tbsp milk for 30 minutes
2. Blend the onions, garlic and ginger with 3 tbsp water and set aside
3. Blend almonds, cashew and pistachios with ½ cup water and set aside
4. Heat ghee and oil in a pan
5. Once ghee and oil heated, add cinnamon, cloves and cardamom pods and fry till fragrant.
6. Add chicken pieces and fry on high heat for 10 minutes or until the chicken is browned
7. Remove the chicken pieces in a plate and set aside
8. Add blended onion, garlic and ginger paste in the same oil and fry 5 minutes
9. Add cumin powder, nutmeg and mace powder, salt and stir well to mix
10. Add the blended nut paste and saute until oil separates
11. Lower the flame and mix in yoghurt
12. Put the chicken pieces in, saffron threads and milk mixture, stir to mix well
13. Cover and cook on low heat for 20 minutes, stir occasionally
14. Add cream and garam masala power and give a mix
15. Cover again and continue to cook for 35-40 minutes or until the chicken is tender
16. Add 1 tsp kewra water
17. Turn off the heat
18. Garnish with boiled egg and serve!
––––––––––––––––––––––––––––––
Track: Freeride — Vendredi [Audio Library Release]
Music provided by Audio Library Plus
Watch:
Free Download / Stream:
––––––––––––––––––––––––––––––
How to Make Indian Lamb Khorma, Part 2
Epicurious's Around the World in 80 Dishes takes you to northern India with a demonstration of a recipe for rich and creamy Lamb Khorma, prepared by Chef Eve Felder of The Culinary Institute of America.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How to Make Indian Lamb Khorma, Part 2
Old Delhi Restaurant Karim's Famous Badam Pasnda ki Authentic Recipe,???? Eid Ul Adha Special ❤️
Old Delhi Restaurant Karim's Famous Badam Pasnda ki Authentic Recipe,???? Eid Ul Adha Special
Hi all dear viewers Assalam alaikum ❤️
is video me share kar rahi hun Old Delhi most famous Kareem ki signature recipe badam pasanda write an original recipe hai aap jarur try Karen recipe pasand aaye to like Karen share Karen kripya pahli bar hai to subscribe jarur kar le taki aane wali recipe ki update aapko time per milati rahe thank you ????
#zaikaelucknow #recipe #cookingchannel #goshtrecipe #aasan #aasan #mughlaicuisine #Pasandarecipe #Badampasndarecipe #Kareemkabadampasanda #olddelhirecipe #eidspecialrecipes
INGREDIENTS LIST????
Meat -(pasanda slices) -600-700 gm
Raw papaya paste -1 tbsp
Ginger Garlic paste -1 tbsp
Salt -1 tsp
Poppy seeds -1/2 tsp
Black cumin seeds -1/2 tsp
Mace -1/2 flavour
Cinnemon stick -1 Small piece
Black pepper -10-12
Green cardamom -6-7
Cloves -4
Nutmeg -1 small piece 1/8
Black cardamom seeds -1 of
Rosted gram -2 tbsp
Cumin seeds -1 tsp
Black pepper -1 tsp
Green cardamom -10-13
Cloves -10-12
Black cardamom seeds -3 of
Coriander powder -1 tbsp
Red chilli powder -1 tsp
Kashmiri red chilli powder -1/2 tsp
Ginger Julien -2 inches of
Garlic paste -4-5 tbsp
Garam masala powder -1/2 tsp
Cooking oil -150 ml(1 cup)
Curd -1 cup
Salt -1/2 tsp
Almond -10-15. (Chopped)
Fried onions -4-5 tbsp(3 medium sized of)
Kewda water,-2 drops
peeled off Almonds-8-10(for garnish)
Essence & Masala I use :
Lazzat E Taam Masala
Flavouring Essence Biryani, Kewra, Saffron, Cardamom Pack of 4
Saffron
Keora
Rose water for cooking
BEST PHONE UNDER 18000rs
Gear I use:
SHOOTING MOBILE :
BIG TRIPOD :
SMALL TRIPOD :
RING LIGHT 18 inch :
RING LIGHT 10 inch :
MIC :
Kitchen Appliances I use :
INDUCTION :
FOOD PROCESSOR :
MIXER :
2 DOOR REFRIGERATOR:
Kitchen Tools I use
3 PIECES SET OF PAN, TAWA & KARAHI :
SAUCE PAN :
3 L COOKER :
5 L COOKER :
KARAHI :
MIXING BOWL :
ROTI MAT :
KITCHEN TISSUE :
RELATED KEYWORDS :-
beef pasanday
pasanday
beef pasanday recipe
pasanda
pasanday recipe
how to make pasanday
beef pasanda
best beef pasanday recipe
pasanda recipe pasande
tawa pasanday
beef pasanda recipe
beef pasanday recipe in urdu
lamb pasanda
pasanday ka salan
bhuna pasanda
mutton pasanda,
pasanda ka salan
chicken pasanda
pasandy recipe
easy pasanday
pasanday masala
behari pasanday
beef pasande
mutton pasanda
pasanda
mutton pasanda recipe
how to make mutton pasanda
pasanday ka gosht
pasanday ka salan
pasanday recipe
lamb pasanda
beef pasanda
mutton pasande
mutton pasanday ka salan
mutton pasanda recipe in hindi
how to make pasanday mutton
how to make pasanday
pasande
pasanda kaise banayein
mutton pasande recipe
mutton pasanday
mutton pasanday recipe
how to make pasanday ka salan
pasanday ka salan recipe in urdu
badam pasanda
gosht ka korma
mutton korma
korma
korma recipe
dawat ka korma
mutton korma recipe
degi gosht ka korma
bade ka korma
dawath ka korma
gosht ka korma recipe
bade ke gosht ka korma
gosht ka korma kaise banta hai
gosht ka khurma
dawaton ka korma
shahi mutton korma
bade ka korma recipe
how to make mutton korma
gosht ka salan
mutton korma recipe pakistani
bade ka korma kaise banta hai
korma banane ka tarika
mutton korma hyderabadi
degi korma
old delhi street food
delhi street food
old delhi food
indian street food
street food old delhi
delhi food
indian food
best street food in delhi
old delhi
jama masjid delhi food
street food
indian street food delhi
jama masjid old delhi street food
sinful foodie delhi food
delhi food tour
delhi food walks
sinful foodie delhi food series
food
street food india
old delhi street food non veg
street food videos
jama masjid delhi
delhi
EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS
Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
***********************
For Vegetarian Recipe follow our sister channel @SpiceSwad
***********************
Ingredients for Mutton Curry:
- Mutton with bones- 500 gms
Whole Spices:
- Black Cardamom- 2
- Black Peppercorns- 10
- Bay Leaf- 2
Tomato-Cashew Paste:
- Cashew nuts- 8
- Red Chillies- 3
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Tomato quartered, medium- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp
Other Ingredients:
- Fried onion(Birista), crushed- 2 medium
- Ginger Garlic Paste- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Kewra Water (Screw pine Essence), optional - 1 tsp
Preparation:
- Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
- Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.
Process:
- Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
- Add the crushed fried onions, give a mix and cook for 1-2 mins.
- Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
- IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary
- Give a mix and optionally add the Kewra water and simmer on low heat for a min.
#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton