Sunday, 6 May 2012

Bengali Mutton Curry

Flavousr of mustard oil,ghee-garam masala make Bengali Mutton Curry very special.
1.Mutton: 500gm
2.Curd: 1 cup
3.Onion chopped: 2 large
4.Ginger-garlic paste: 4 tbsp
5.Cumin powder: 1 tsp
6.Corriender Powder: 1 tsp
7.Turmeric powder: 2 tbsp
8.Red chilly powder: 1 tsp
9.Salt: as per taste
10.Sugar: 2 tsp
11.Cinamon: 2 sticks(1 inch each)
12.Green cardamom: 4
13.Bay leaves: 2
14.Dried red chillies: 4
15.Green chilliy paste: 4
16.Corriender leaves: 1/2 cup
17.Mustard oil: 1 cup
18.Ghee: 2 tsp
19.Garam masala: 1 tsp

1.Heat the oil in a heavy bottomed kadai.
2.Add Cinamon,cardamom,dried red chillies,bay leaves.
3.Fry chopped onion with one tsp of sugar,till it turns golden & crispy.
4.Add ginger-garlic paste,green chilly & corriender paste,cumin,corriender,turmeric,red chilly powder.
5.Cook till oil removes from the side.
6.Add curd & mutton.
7.Cook till it becomes tender.
8.You can add little water if necessary.
9.You can use pressure cooker to make it tender.
10.When gravy becomes thick,heat the ghee in a seperate pan & add the garam masala powder.
11.Add this ghee-garam masala to the mutton.
12.Cook for another 10 min.
13.Serve it hot with Steamed rice.

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