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.           

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.           

Chingri Malai Curry (Prawns cooked in coconut Milk - Bengali Cuisine)

       
          This is one of the classic Bengali recipe where prawns are cooked in a coconut based gravy. I am a big fan of seafood and prawns tops the list. I like indulging in this authentic Bengali delicacy of chingri (prawns) malai curry paired with steamed rice. It is simply divine. So comforting and a soul satisfying meal experience. The tempering in mustard oil and the coconut milk gives this dish a nice subtle flavor and a creamy textured gravy. So check out the step by step pictorial recipe to prepare this delicacy.

• 250 gms, prawns, deveined & cleaned
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 small onion, chopped
•  1 tsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 & 1/2 cups coconut milk
• 1 tsp. coriander leaves

          In a bowl, mix together ginger-garlic paste and all the dry spices along with some water. Keep aside. Marinate the prawns with a pinch of turmeric powder and salt for 5 minutes. 

         Heat oil in a pan and sauté them for a minute or till they turn pink in colour. Drain and keep aside.

          Temper the same oil with cumin seeds, bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and stir fry till light brown.

          Now add the spice paste and stir fry till the oil separates. Take the pan off the flame and add the coconut milk, fried prawns and the chilies. 

          Bring the pan back on the flame and simmer for 2-3 minutes. When done, switch off the flame and serve, garnished with coriander leaves.

                   Marinate prawns with a pinch of turmeric powder & salt for 5 minutes. 

                             Heat oil & saute them till they turn pink in colour. Keep aside.

                   Temper same oil with cumin seeds, bay leaves, cardamoms, cinnamon 
                    & cloves. Saute for a few seconds. 

                                 Add onion & stir fry till light brown.

                                Add spice paste & stir fry till oil separates. 

                      Take the pan off the flame & add coconut milk, fried prawns & chilies. 

                      Bring the pan back on the flame & simmer for 2-3 minutes. When done, 
                      switch off the flame.

                                Serve, garnished with coriander leaves.