Shahi Mutton Kasundi (Mutton in Creamy Mustard Gravy)

          This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread. 

          In this recipe, I have added kasundi (bottled Bengali mustard sauce), yoghurt and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish. 

          In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.

           I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions. 

• 500 gms. mutton with bones, 
• salt to taste
• 1 cup yogurt, beaten
• 1 tsp. turmeric powder
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 3 tbsp. mustard oil
• 2 dry red chilies, broken
• 2 bay leaves
• 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
• 3 onions, chopped
• 2-3 green chilies
• 2 tbsp. almond paste 
• 3 tbsp. kasundi paste
• 1 tbsp. coriander leaves, chopped

           Marinate the mutton with ginger-garlic paste, yoghurt and all the dry spices overnight or for a minimum of 3 hours.

          Heat oil in a pan and temper with bay leaves, dry red chilies and whole garam masalas. Add the onion and sauté on a medium flame till light brown.

          Now add the marinated mutton and continue to simmer, covered till almost dry. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and serve either with plain steamed rice, jeera rice, plain biryani,  pulao, tandoori roti, naan or any fried Indian bread.           

                       Marinate mutton with ginger-garlic paste, yoghurt & all the dry spices 
                       overnight or for a minimum of 3 hours.

                    Heat oil & temper with bay leaves, dry red chilies & whole garam masalas.

                       Add onion & sauté on a medium flame till light brown.

                       Add marinated mutton & simmer, covered till almost dry. 

                     Add 1 cup water & pressure cook for 15-20 minutes on low flame after the 
                     first whistle. 

                       Transfer the contents to the pan. Add almond paste, kasundi

                       & green chilies. Bring to a boil & simmer for a minute. 

                      Garnish with coriander leaves & serve with steamed rice, jeera rice, 
                      plain biryani,  pulao, tandoori roti, naan or any Indian bread.           

Chicken Tikka Masala

         This is grilled boneless chicken cubes cooked in a creamy based gravy. This dish is very popular in most of the Indian restaurants and dhabas. They are served with hot kulchas or naans for a satisfying meal. It has many versions. But I cooked minus the cream and added instead some yoghurt to give a creamy texture to the gravy. 

          Any leftover Tikkas can be easily turned into this yummy side dish. It can also be relished with plain steamed rice, jeera rice, plain Biryani or tandoori roti. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups chicken tikka along with cubed capsicum & onion
• 3 tbsp. oil
• 1 tbsp. butter
• 1 tsp. cumin seeds
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tomatoes, pureed
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2 tbsp.  cashew paste
• 3/4 cup yogurt, beaten
• 2 tbsp. coriander leaves, chopped
• few onion rings, a tsp. of yoghurt beaten and a sprig of mint to garnish

         Heat oil and butter in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and then add the onions. Fry till light brown.

          Add the ginger-garlic paste and all the powdered spices along with some water. Fry till oil separates. Add the tomato puree and the tomato paste. Combine everything well.

         Keep frying on a low flame till the oil leaves the sides. Now add the cashew paste and cook till the moisture reduces. 

          Add the chicken tikka. Give it a stir and add the beaten yoghurt. Cover and cook on a low flame for 2-3 minutes. 

          When done, add the coriander leaves and serve, garnished with beaten yoghurt, onion rings and a sprig of mint.

                         Heat oil & butter. Temper with cumin seeds, bay leaves  & whole 
                         garam masala.

                                Add onion & fry till light brown.

                           Add ginger-garlic paste & all dry spices mixed with some water. 
                           Saute till oil separates.

                                Add tomato puree & tomato paste.

                               Then add roasted cashew paste. Fry till dry.

                               Add chicken tikka.

                                Mix well.

                                Add beaten yoghurt.

                                Cover & simmer for 2-3 minutes.

                                When done, add coriander leaves. 

                      Serve with steamed rice, jeera rice, plain Biryani, naan or tandoori roti.

Shahi Dal (Rich & Creamy lentil Curry - Mughlai Style)

         This is a Mughlai style dal combining two types of lentils - Split Moong Dal & Tuvar Dal (Green Gram & Pigeon Pea Lentils). The end product was a rich, smooth and a creamy texture due to the addition of yoghurt, cashew paste and ground fried onion paste. 

         This delicacy can be served with any rice preparation like pulao, Plain Biryani or jeera rice and with any type of Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup moong dal (split green gram)
• 1/4 cup tuvar dal (pigeon pea lentil) 
• 1 tbsp. oil
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. roasted coriander-cumin powder
• 1/2 - 1 tsp. garam masala powder
• salt to taste
• 7-8 cashew nuts
• 1/4 cup fried onions
• 1/2 cup yoghurt
• 1 tbsp. ghee
• 1 bay leaf
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. red chili flakes
• 1 tsp. lime juice or to taste
• chopped coriander leaves to garnish

          Pressure cook both the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          In a small bowl, mix together ginger-garlic paste and all the dry spices with some water to form a paste. Keep aside. 

          Blend together the cashew, fried onion and the yoghurt. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.

          Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.

          Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds and switch off the flame. 

          Add the chili flakes and stir well. Pour this tempering over the dal and add a dash of lime. 

          Serve, garnished with coriander leaves. This goes well with rice or any Indian bread.

                      Make a paste of ginger-garlic & all dry spices along with some water.

                                 Heat oil & sauté the spice paste till oil separates.

                                 Add boiled dal and green chilies. Simmer for 2-3 minutes.

                                  Blend together cashews, fried onion & yoghurt.

                                 Add cashew paste to the dal. Mix & simmer for 1-2 minutes.

                 Heat ghee & temper with mustard seeds, cumin seeds, bay leaf, whole garam
                 masala & chili flakes.

                   Pour tempering over the dal & add a dash of lime. Garnish with coriander 
                   leaves & serve either with rice or chapattis.

Shahi Chicken Kasundi (Chicken in Creamy Mustard Gravy)

          A real shahi dish to go with your pulao, jeera rice, plain Biryani, tandoori roti, naan or any fried Indian bread. In this recipe I have added paste of some dry fruits like cashew, almonds, raisins and pista to make the consistency more rich and creamy. So you have an easy and a yummy chicken curry. I used the bottled kasundi, but in case of non-availability, you can use some homemade ground mustard paste. 

        

            I marinated the chicken with yoghurt, ginger-garlic paste, kasundi and other dry spices prior to the cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of dry fruits. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. 

• 1 whole chicken, curry cut
• 2-3 tbsp. kasundi paste
• salt to taste
• 1 cup yogurt, beaten
• 1 tsp. turmeric powder
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 3 tbsp. mustard oil
• 3 onions, chopped
• 1-2 green chillies, slit
• 2 bay leaves
• 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
• 2 tbsp. paste (of almonds, cashews, pistachios & raisins)
• 1/2 cup coriander leaves, chopped

          Marinate the chicken with ginger-garlic paste, salt, yoghurt, turmeric powder, red chili powder, coriander-cumin powder and kasundi for 2-3 hours.

          Heat oil in a pan and temper with bay leaves and whole garam masalas. Saute for a few seconds. Add the onion and saute on a medium flame till light brown.

          Now add the marinated chicken and continue to simmer, covered till almost dry. Add 1 cup water, slit green chilies and cashew paste. Cook till the gravy is slightly thick.

          Adjust water according to the consistency desired. When done and the chicken turns soft, add the coriander leaves and mix well.

          Serve hot either with plain Biryani, jeera rice, pulao, tandoori roti, naan or any fried Indian bread.