Green Mutton Curry (Hariyali Mutton)

 

           This is an incredible Green Mutton Curry perfect for special occasions. This great party recipe has very simple ingredients easily available in your kitchen. You can keep the gravy thin or thicken it accordingly. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, lachcha paratha or chapatti for a sumptuous meal. Give it a try by following the step by step pictorial recipe to prepare this mouth-watering delicacy. 

          The main flavor in the gravy comes from the use of fresh coriander and mint leaves that gives this yummy mutton gravy the perfect green color. In fact, in this recipe, I have made use of some leftover green chutney and it turned out just amazing. So it has a balance of sweetness, tanginess and spiciness coming from the use of onion, yoghurt, lime juice and green chilies. 

Ingredients - 

• 600 gms. mutton on bones, curry cut, washed well & drained
• 1 tbsp. mustard oil
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 3 tbsp. oil
• 1 onion, chopped
• 3 green chilies
• handful of coriander leaves, chopped

To grind - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 2-3 green chilies
• 1 tsp. lime juice
• salt to taste

          For the green paste, grind all the above mentioned ingredients into a smooth paste. Add this paste to the mutton. 

          To it add roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi. Mix well. 

          Marinate the mutton with this green paste overnight. 

          Heat 3 tbsp. oil in a pan and sauté the onion till light brown. 

          Now add the marinated mutton and sauté till the oil separates. 

          Add 1 cup water, green chilies and coriander leaves. Mix well and pressure cook for 1 whistle on a high flame. Then simmer on a low flame for 15-20 minutes or till the mutton is tender.

          When done, switch off the flame and serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, paratha or chapatti for a sumptuous meal. 

                 For the green paste, grind all the above mentioned ingredients 

                 into a smooth paste. Add this paste to the mutton. 

                   To it add roasted coriander powder, roasted cumin powder, 

                  garam masala powder, 1 tbsp. mustard oil & kasuri methi. 

                  Mix well & marinate the mutton with this green paste overnight. 

                      Heat 3 tbsp. oil in a pan & sauté the onion till light brown. 

                    Now add the marinated mutton & sauté till the oil separates. 

                       Add 1 cup water, green chilies and coriander leaves. 

                  Mix well & pressure cook for 1 whistle on a high flame. Simmer

              on a low flame for 15-20 minutes or till the mutton is tender.

                         Green mutton curry is now ready to enjoy.

                    Serve with steamed rice, jeera rice, plain biryani, naan, tandoori 

                 roti, paratha or chapatti for a sumptuous meal. 

Achari Paneer Tikka

 

           Check out this yummy Achari Paneer Tikka. The paneer cubes and the veggies were marinated in homemade raw mango pickle, yoghurt, ginger-garlic paste and other spices. I first shallow fried them in a pan. Then threaded them into greased skewers. To give a Smokey flavor, I placed the skewers on a steel wire mesh and fire grilled on a direct flame on the stove top till it is slightly charred. 

          

            These yummy small bites are best enjoyed with green chutney and accompanied with sliced onion, lime and green chilies. They can also be served in sandwiches or as a paneer roll for a light meal on the go. You can pack them up for lunch in parathas. So check out the step by step pictorial recipe to prepare it. 

• 200 gms. paneer cubes
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 2 tbsp. mustard oil
• 1 tsp. lime juice
• 2 tbsp. hung yoghurt
• 2 tbsp. roasted chickpea flour 
• 1 tsp. ginger-garlic paste
• 2 tbsp. grated raw mango pickle (recipe given below)
• few wooden skewers, soaked in water for 30 minutes
• few dices of onion and tomato
• chopped coriander leaves to garnish
• any chutney, sliced onion, lime & green chilies to serve

           Make a paste of yoghurt, raw mango pickle, roasted chickpea flour, Kashmiri red chili powder, turmeric powder, lime juice, 1 tbsp. mustard oil, ginger-garlic paste and salt.   

          Add the the paneer cubes and the diced onion and tomato. Marinate them with the achari paste for an hour in the refrigerator.

          Heat the remaining oil in a pan and sauté the marinated paneer and veggies for a few seconds on all sides. Keep aside.

          Thread the sautéed paneer and veggies into greased skewers.

          

          To give a Smokey flavor, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred. 

          Garnish with coriander leaves and serve along with any chutney, sliced onion lime and green chilies as an appetizer. 

     

             Make a paste of yoghurt, raw mango pickle, roasted chickpea flour, 

              Kashmiri red chili powder, turmeric powder, lime juice, 1 tbsp. 

               mustard oil, ginger-garlic paste and salt.   

                          Add the paneer cubes & the diced onion and tomato.

             Marinate them with the achari paste for an hour in the refrigerator.

                       Heat the remaining oil & sauté the marinated paneer.....

                       and veggies for a few seconds on all sides. 

                            Keep aside.

                   Thread the sautéed paneer & veggies into greased skewers.

                    For a Smokey flavor, place the skewers on a steel wire mesh fire 

                grill on a direct flame on the stove top till it is slightly charred. 

              Garnish with coriander leaves & serve with any chutney, sliced

                  onion lime and green chilies as an appetizer. 

Raw Mango Pickle - 

• 2 medium raw mango, grated
• 2 tbsp. dry roasted panch phoron, powdered
• 1 tsp. turmeric powder
• 1 cup mustard oil
• salt to taste
• 3 tsp. red chili powder

          In a bowl, combine all the ingredients well and store in an airtight container. 

          Refrigerate it and consume after a week.

        

Note - 

         1.  Panch Phoron - (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds).


2.  The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitterness.

Hariyali Paneer Tikka

 

          These are delectable small bites of homemade Hariyali Paneer Tikka, restaurant style, which are absolutely simple to make. In this recipe, paneer cubes are marinated in a green chutney paste and are pan grilled to perfection. To give a smoky flavor, I fire grilled on the stove top. 

          

            They can be served as appetizers with any chutney and salad of your choice. For more variation, you can also roll them in chapattis / parathas along with some sliced onion and chutney for a wholesome snack or a lunch box meal. So check out the step by step pictorial recipe to prepare this great party recipe,

• 200 gms. paneer cubes
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2-3 green chilies
• 1/2 tsp. lime zest
• 1 tsp. lime juice
• 1 tbsp. mustard oil
• salt to taste
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 2 tbsp. roasted chickpea flour
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. carom seeds, crushed
• few wooden skewers / satay sticks soaked in water for an hour
• few dices of onion, tomato & capsicum
• 1/2 tsp. chaat masala, to garnish

     

          Make a paste of coriander leaves, mint leaves, green chilies, ginger, garlic, lime juice, lime zest, mustard oil and yoghurt in a blender. 

          To it add, roasted chickpea flour, salt, pepper powder, garam masala powder, roasted cumin powder, roasted coriander powder, kasuri methi and carom seeds. 

          Marinade the paneer cubes and all the diced veggies with this green paste for an hour.

          Grease the wooden skewers and thread the marinated paneer and the veggies. 

          Grease the grill pan with some oil and pan grill the skewered paneer in batches till done on all sides. Brush with some oil in between.

          

          To give a Smokey flavor, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred. 

          Sprinkle some chaat masala and serve them hot as an appetizer with any chutney and salad of your choice.

 

                  Make a paste of coriander leaves, mint leaves, green chilies, ginger,                                                  garlic, lime juice, lime zest, mustard oil & yoghurt in a blender. 

                       Add, roasted chickpea flour, salt, pepper powder, garam masala powder, 

                  roasted cumin powder, roasted coriander powder, kasuri methi & carom seeds. 

                        Add the paneer cubes & all the diced veggies.

                         Marinate with this green paste for an hour.

                  Grease the wooden skewers & thread the marinated paneer & the veggies. 

                     Grease the grill pan with some oil & pan grill the skewered paneer

                            in batches till done on all sides. Brush with some oil in between.

          

                     For a Smokey flavor, place the skewers on a steel wire mesh & fire 

                          grill on a direct flame on the stove top till it is slightly charred. 

                     Sprinkle chaat masala & serve with chutney & salad of your choice.

Bhetki Macher Dum (Bhetki Dum Fish - Bong Style)

 

            This is an ideal Bong style fish curry where I have used Bhetki fish, but you can experiment with any of your favorite fish. It is a very simple and an easy preparation of fish cooked with yoghurt in a dum style. It is a great party recipe that can be prepared during special occasions. Relish this delicacy with hot steamed rice. So check out the step by pictorial recipe to prepare this regional delicacy.

• 2-3 Bhetki fish pieces
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt
• 1 cup water
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. raw mustard oil
• 4-5 green chilies, slit
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

          In a bowl, mix together yoghurt and all the dry spices along with 1 cup water. Keep aside.

          Heat 3 tbsp. oil in a pan and fry the marinated fish till light golden. Drain and keep aside.

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds.

          Add the chopped onion and sauté till light brown. Add the ginger-garlic paste and stir fry till the oil separates. 

          Now pour over the yoghurt mix over it. Place the fried fish, green chilies and raw mustard oil. 

          Cover and cook for 10-12 minutes on a low to medium flame or till the gravy turns thick to a desired consistency.

  

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 

                         Marinate the fish with a pinch of salt, turmeric powder & red chili 

                         powder for 10-15 minutes. 

                      Heat 3 tbsp. oil & fry the marinated fish till light golden. keep aside.

                              In a bowl, mix together yoghurt & all the dry spices along with 

                              1 cup water. Keep aside.

                   Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds.

                              Add the chopped onion and sauté till light brown. 

                                 Add the ginger-garlic paste & stir fry till the oil separates. 

                     Pour the yoghurt mix. Place the fried fish, green chilies & raw mustard oil. 

                         Cover & cook for 10-12 minutes on a low to medium flame or till 

                            the gravy turns thick to a desired consistency.

                         When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice.