Pahadi Mutton Curry

 

          Pahadi Mutton is a rustic style mutton curry that has its origin from the State of Uttarakhand. It is a very simple mountain style dish with few basic ingredients. Traditionally, it is slow cooked to perfection in a earthen pot on a wood fire till you have a nice gravy. The procedure is very simple and the end product is a delicious mutton gravy. 

          

          However, In this recipe, I used the pressure cooking method to make it easier and quicker. The cooking medium is mustard oil that is first tempered with whole garam masalas. Then the mutton is roasted on a low flame in a gravy of chopped onion, crushed ginger, garlic, tomatoes and few basic dry spices. 

          This ultimately amazing mutton curry is best enjoyed with steamed rice or any flat Indian bread. So check out a quick step by step pictorial recipe to prepare this amazing regional dish. 

• 500-600 gms. mutton with bones, curry cut
• 1/3 cup mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 mace
• 8-10 whole peppercorns
• 2 onion, chopped
• 1" ginger, crushed
• 4-5 garlic cloves, crushed
• 2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. Kashmiri red chili powder
• 1 & 1/4 cup water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and whole peppercorns. Sauté for a few seconds. 

          Add the onion, crushed ginger and garlic. Mix well and stir fry till light golden in color. 

          Add the tomatoes and all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates. 

         Now add the mutton and mix well so that the masala is well coated. Cover and cook till the mutton is nicely roasted and all the water has evaporated. Keep stirring at intervals. 

          Add the water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Add the garam masala and coriander leaves. Mix well and simmer for a minute. Serve with steamed rice or any flat Indian bread. 

Heat oil in a pan & temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace & whole peppercorns. Sauté for a few seconds. 

Add the onion, crushed ginger & garlic. Mix well & stir fry till light golden in color. 

Add the tomatoes  all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates. 

Add the mutton && mix well so that the masala is well coated. Cover & cook till the mutton is nicely roasted & all the water has evaporated. Keep stirring at intervals.

                     

                      Add the water.

Pressure cook for 15-20 minutes on a low flame after the first whistle. 

Add the garam masala & coriander leaves. Mix well & simmer for a minute. 

                   Serve with steamed rice or any flat Indian bread. 

Lobia Masala (Black Eyed Beans Curry)

 

          This is a very delicious and a popular recipe from North India, especially Punjab. They are also known as black eyed beans or chawli and is especially relished with any form of Indian bread. I usually have it for breakfast with poori / paratha, accompanied with some onion, green chilies and lime wedges. It is both nutritious and wholesome. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 1 cup lobia (black eyed beans)
• 2-3 tbsp. oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. pepper powder (opt)
• 1 tsp. garam masala powder
• 1 tsp. lime juice
• coriander leaves & lime wedges to garnish

          Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.

          Heat oil in a pan and temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms and bay leaves. Sauté for a few seconds.

          Then add the onion and Fry till light brown.

          Now add the ginger-garlic paste and all the dry spices (except garam masala powder and salt) mixed with some water. Fry till the oil separates. 

          Add the tomatoes and keep frying till it is mashed.

          Add the boiled Lobia and salt to taste. Simmer on a medium flame for 4-5 minutes. 

          When done, add garam masala powder and ghee.  

         Garnish with coriander leaves & serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis. 

                    Soaked the Black eyes beans overnight.

Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.

Heat oil in a pan & temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms & bay leaves. Sauté for a few seconds.

                     Then add the onion and Fry till light brown.

Add the ginger-garlic paste & all the dry spices (except garam masala powder & salt) mixed with some water. Fry till the oil separates. 

                   Add the tomatoes & keep frying till it is mashed.

Add the boiled Lobia & salt to taste. Simmer on a medium flame for 4-5 minutes. 

                     When done, add garam masala powder and ghee. 

                   Garnish with coriander leaves.

Serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis. 

Til Bata (Sesame Seeds Chutney - Bong style)

 

           A far cry from all the restaurant style food, this humble Bong style chutney is a  lip smacking yummy side dish. It is almost a lost and a forgotten recipe that the new generation is not much aware of. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. 

          This homemade delicacy has minimum of ingredients and is served with steamed rice and a drizzle of mustard oil for that authentic touch. It tastes simply awesome. You may also try it with chapatti or as a spread on parathas. So check out the step by step pictorial recipe to prepare this amazing Til Bata. 

• 1 cup sesame seeds (Til)
• 3 tsp. mustard oil
• 3-4 green chilies
• 5-6 garlic cloves
• salt to taste

          Heat a pan and dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

          Heat 1 tsp. oil in a pan and sauté the green chilies and garlic till light golden in color. Keep aside to cool down.

          Then in mixer grinder, blend into a smooth paste. Add salt to taste and 1 tsp. mustard oil. Mix well.

          Serve with steamed rice along with a drizzle of the remaining mustard oil and enjoy this simple homemade chutney.

Heat a pan & dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

Heat 1 tsp. oil in a pan & sauté the green chilies & garlic till light golden in color. Keep aside to cool down.

Then in mixer grinder, blend into a smooth paste. Add salt to taste & 1 tsp. mustard oil. Mix well.

Serve with steamed rice along with a drizzle of the remaining mustard oil & enjoy this simple homemade chutney.

Kolmi Shaak Paneer Bhaja (Water Spinach Paneer Stir Fry)

 

           This is my version of Kolmi Shaak (Water Spinach) cooked in a traditional homemade Bengali style. It can be cooked with eggplants or potatoes. However, in this recipe, I added few paneer cubes with a tempering of nigella seeds and dry red chili. I then garnished with roasted cumin powder for a lingering aroma. 

          

          It is best had with some hot steamed rice and a tsp. of ghee makes it more delicious. You can also enjoy with phulkas or parathas. Same method can be applied while preparing with any other greens. So check out the step by step pictorial recipe to prepare this popular and a healthy Bong recipe. 

• 2-3 bunches of Kolmi shaag (water spinach)
• 100 gms. paneer cubes
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 3-4 garlic cloves, crushed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder

          Pick the leaves and few tender stems of the greens. Wash under running water and rinse well. Chop finely and keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown till. Soak them in warm water for 2-3 minutes. Then squeeze them and keep aside. Keep aside.  

 

          Temper the remaining oil with red chili and kalonji. Sauté for a few seconds. 

          Add the crushed garlic and sauté till light golden in color. Then add the onion and sauté till light brown.

          Now add the chopped greens, turmeric powder and salt to taste. Stir fry till all the moisture has evaporated.  

          When done, add the paneer cubes and roasted cumin powder. Mix well and serve with hot steamed rice, jeera rice or chapatis / parathas.

Pick the leaves & few tender stems of the greens. Wash under running water & rinse well.

                    Chop finely and keep aside. 

Heat 1 tbsp. oil in a pan & fry the paneer cubes till light brown till. Soak them in warm water for 2-3 minutes. Then squeeze them and keep aside.

 Temper the remaining oil with red chili & kalonji. Sauté for a few seconds. 

                   Add the crushed garlic & sauté till light golden in color. 

                    Then add the onion & sauté till light brown.

Now add the chopped greens, turmeric powder & salt to taste. Stir fry till all the moisture has evaporated.  

When done, add the paneer cubes & roasted cumin powder. Mix well.

         Serve with hot steamed rice, jeera rice or chapatis / parathas.