For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version? I tried it for the first time and it turned out simply yummy. Enjoy it with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or chapati. it tastes simply awesome. I am sure it will go very well with appam, dosa or idiyappam too.
- 1 cup rajma, soaked overnight
- 300 gms. mutton on bones, cubed
- 1 potato, boiled & cubed
- 2-3 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 1-2 dry red chilies
- 1-2 bay leaves
- 1 onion, chopped
- 1-2 fresh red chilies, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander-cumin powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1 tsp. ghee
- 1 tsp. coriander leaves, chopped
Pressure cook the mutton in one cup water for 20-25 minutes on a low flame after the first whistle. Keep aside.
Pressure cook the soaked rajma in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.
Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.
Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.
Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame.
When done, add ghee and give it a mix. Garnish with chopped coriander leaves and serve with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.
Try this yummy home style cardamom flavoured mutton curry with some smoky flavour. It will immediately transfer your dish to the next level. I gave this angara effect with some live charcoal.
So this particular dish is apt to be served and enjoyed during any special occasion with family and friends. Do enjoy this simple dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.
- 400 gms mutton with bones
- 3 tbsp. oil
- 2" ginger, chopped
- 1-2 garlic cloves
- 1 small onion, chopped
- 1-2 green chilies
- handful of coriander stems
- 1/2 cup fried cashews
- 1 tsp. lime juice
- 1 small coal
- 2 cloves
- 1 tsp. ghee
- 1 green cardamom
- 1 tsp. ginger julienne
- 1 tbsp. coriander leaves, chopped
Pressure cook the mutton in 1 cup water for 20-25 minutes after the first whistle. Separate the stock from the mutton.
Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down.
Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and lime juice. Mix well.
Heat remaining oil and fry the mutton till light brown. Add the ginger paste and fry on a medium flame till it is well blended with the mutton.
Now add the stock. Cover and simmer till the gravy thickens and the oil separates. Switch off the flame. Transfer to a serving dish.
Now arrange a small steel bowl in the centre of the serving dish over the mutton gravy and place a live charcoal in it along with the cloves and cardamom.
Pour the ghee over it and close with a lid for 5 minutes. Remove the lid after that and serve, garnished with ginger julienne and coriander leaves.
If you are looking for some spicy mutton curry, then you are at the right place. Made this yummy mutton masala today that was a sure bliss. Just with the right amount of spiciness, it was a sure hit at my place. Relished with some rice for lunch and with homemade chapati at night, accompanied with salad and dal fry. So gonna try this delicious curry? then do check out a step by step pictorial recipe to prepare it. Bon Appetit !!
- 500 gms. mutton with bones
- 2-3 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato, pureed
- salt to taste
- 3-4 tbsp. oil
- 1 sprig curry leaves
- 1 tsp. coriander leaves
Dry roast & grind -
- 2 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 8-10 dry red chilies
- 2 tbsp. fresh grated coconut
- 1 tsp. sesame seeds
- 2-3 green cardamoms
- 1" cinnamon
- 5-6 cloves
- 1/2 star anise
- 1/2 mace
- 1/2 tsp. peppercorns
- 1 tsp. fennel seeds
- pinch of fenugreek seeds
Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.
Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.
Now add the ground spice paste and saute well for a while. Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.
Cover and simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves.
Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.
Heat oil & saute onions till light brown.
Add ginger-garlic paste & tomato puree. Fry till oil separates.
Add the ground spice paste & saute well for a while.
Add boiled mutton, salt & curry leaves. Mix well & add 1/2 cup water.
Cover & simmer on low flame till you get a thick gravy. Switch off flame.
Garnish with coriander leaves.
Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori
roti, rumali roti or chapati. It also goes well with dosa, appam & idiyappam.
This is a very yummy Mangalorean delicacy. It is very spicy and full of flavour coming from the ghee and a medley of various spices. The use of onion is optional. There are many versions to this amazing dish and whichever way it is prepared, it simply tastes awesome.
This mutton curry can be relished as a side dish with plain steamed rice, plain biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti. This is a sure hit at parties and during special occasions too. So do give it a try by checking out the step by step pictorial recipe to prepare it.
- 600 gms. mutton with bones
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 3 tbsp. ghee
- 1" ginger
- 3-4 garlic cloves
- 1 small onion (opt)
- 1 tsp. tamarind paste
- 1/2 cup beaten yoghurt
- 1-2 sprigs curry leaves
- 1-2 tbsp. coriander leaves, chopped
Dry roast & grind -
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1/2 tsp. fenugreek seeds
- 1 tsp. fennel seeds
- 1/2 tsp. black peppercorns
- 3 whole red chilies
- 6-7 Kashmiri red chilies
- 1"cinnamon
- 3-4 cardamoms
- 6-7 cloves
- 1 star anise
Marinate the mutton with salt, turmeric powder and ginger-garlic paste for 2-3 hours.
Heat 1 tbsp. ghee in a pan. Saute the marinated mutton for 4-5 minutes or till the moisture evaporates.
Pressure cook the mutton in 1 cup water for 15-20 minutes on a low flame after the first whistle. Keep aside.
Dry roast all the ingredients mentioned. Cool them and grind along with tamarind paste, ginger, onion, garlic and some stock into a fine paste. Keep aside.
Heat remaining ghee and saute the ground paste. Simmer till the oil separates. Add the yoghurt and continue to stir for a minute.
Now add the cooked mutton along with the stock and curry leaves. Simmer till the mutton is nicely coated with the masala.
When done, switch off the flame. Garnish with coriander leaves and serve with plain steamed rice. plain biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti.
Marinate mutton with salt, turmeric powder & ginger-garlic paste for
2-3 hours.
Dry roast all ingredients mentioned. Cool & grind with tamarind
paste, ginger, onion, garlic & some stock into a fine paste.
Heat 1 tbsp. ghee & sauté marinated mutton for 4-5 minutes or till the
moisture evaporates.
Pressure cook mutton in 1 cup water for 15-20 min. on low flame after
the first whistle. Keep aside.
The cooked mutton.
Heat remaining ghee & sauté the ground paste. Simmer till oil separates.
Add yoghurt & continue to stir for a minute.
Add cooked mutton, stock & curry leaves. Simmer till mutton is coated
with masala.
Garnish with coriander leaves & serve with plain steamed rice. plain
biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or
plain roti.
For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version? I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour.
Enjoy it with plain steamed rice, jeera rice, pulao, Kuska Biryani, naan, tandoori roti or chapati. I am sure it will go very well with appam, dosa or idiyappam too. So check out the step by step pictorial recipe to prepare it.
- 1 cup rajma, soaked overnight
- 300 gms. mutton on bones, cubed
- few kaffir lime leaves
- 1 potato, boiled & cubed
- 2-3 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 1-2 dry red chilies
- 1-2 bay leaves
- 1 onion, chopped
- 1-2 fresh red chilies, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander-cumin powder
- 1 tsp. red chili powder or to taste
- 1/2 tsp. garam masala powder
- 1 tsp. ghee
Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.
Pressure cook the soaked rajma too in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.
Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.
Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.
Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame.
When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.
Pressure cook mutton & kaffir lime leaves in 1 cup water for 20 minutes on
a low flame after the first whistle.
When done, discard lime leaves & keep aside.
Heat oil & fry potatoes lightly.
Temper same oil with cinnamon, cardamoms, cloves, bay leaves & dry
red chili. Saute for a few seconds.
Add onion & fresh red chilies. Fry till light brown.
Add ginger-garlic paste, tomato paste & all dry spices mixed with 1/4 cup
water. Fry till oil separates.
Add fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly.
Cover & simmer for 4-5 minutes on a medium flame.
When done, add ghee & give it a mix. Serve with plain steamed rice, plain
Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.
