Yummy Traditional

Potato Chops Recipe (Aloo Kabab)

mutton-potato-chops-recipe-with-step-by-step-photos

Potato Chops| Aloo Kabab | How to Make Mutton Chops with step-by-step photos

Aloo Chops are super delicious, mildly spiced, and a bit tangy, satisfying your lunch/dinner needs and making them perfect for a snack.

Usually, people add mince is aloo (potato) to make chops, but here I added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes, which brings a unique taste to potato chops. No breadcrumbs or eggs are required at the time of frying. Here, I will also provide some tips to make perfect potato chops.

This delicious mutton potato Chops (Alu Chop) is in your diary, so you can make it fresh and serve it hot to your guests. As well as I used mutton meat, you can use chicken, beef, or lamb as desired. So let's begin with step-by-step photos...

To make Perfect Mutton Chops Tips:

Don’t overcook the potatoes; boiling them for about 15-20 minutes is sufficient to prevent them from becoming mushy. Cook the potatoes
on a medium-high flame. Use shredded meat instead of minced meat. Incorporate breadcrumbs into the mixture to help firm up the chops. Avoid storing the chops in the refrigerator, as they may become shredded while frying. Use a skillet or a non-stick pan for frying. Fry 3-4 chops in each batch. Maintain a medium flame while frying. Ensure that mutton or beef is dry; even a single drop of moisture can make the chops soggy.

For added crispiness, you can use breadcrumbs and eggs to coat the chops, although I didn't do this
this

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To prepare this recipe, we will take a pan, pour 200 ml of water, add potatoe, bring it to a boil on high flame, then cover it for 15-20 minutes on medium heat.

Coarsely ground green chilies, ginger, and garlic together to add to the meat

On the other hand, take another saucepan and put the mutton meat, add 150 ml of water along with all spices.

Stir to mix well and bring it to a boil, then cover the lid and let the meat cook until the water dries up along with the tenderized meat.

Meanwhile, chop the coriander leaves and green chilies.

Once the water has evaporated, let it cool down for a while, then shred the meat.

Remove the pan from the flame, drain all the potatoes from the water, let them cool down completely, then peel them and grate them. You can mash the potatoes as well.

Potatoes are grated

Take another mixing bowl to add mashed/grated potatoes, shredded meat, coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice.

Mix them well with the help of your hands and knead them into a dough. Keep aside.

Divide the potato dough into equal portions.

Now give it to chop shapes around flattened or oval, as desired.

Repeat the same process with all remaining potato balls and place them on the tray.

Heat the ghee/oil in the skillet or frying pan on medium heat, then place the chop in the skillet/frying pan. Fry 3-4 chops in one batch in medium-heated oil/ghee.

Shallow-fry each side and fry for 2-3 minutes on medium flame. Flip them with the spatula and fry the other side till it turns to a light golden color.

Once the chops are fried properly on both sides, transfer them to a paper kitchen towel to remove excess oil.

Now ready to serve hot with paratha sauce, ketchup, chicken, pulao,matar pulao, and raita
Spread and enjoy!

Kaleji Masala Recipe | Kaleji Fry

Sana Rasheed Add Comment

kaleji masala recipe with step by step photos

Kaleji Masala || Liver Recipe || How to Make Kaleji Fry Recipe with step-by-step photos

Kaleji Masala is an amazingly delicious recipe made using liver, kidneys, and the heart, cooked along with onion, spices, and yogurt, and then roasted with kaleji gurda mixed masala. There are no words to describe the unique and delicious taste.

This is the best recipe for making the most delicious and tender liver masala. I am using mutton liver and gurda mix. You can use it at your choice. This tasty bhuni kaleji masala is prepared with a few spices.

The main ingredients are our traditional black spice powder, which includes peppercorn and cardamom.m This spice is added to enhance the taste of bhuni kaleji, black cardamom, and ginger, always bringing a special and unique taste to the meal.

Give it a try by using this spice in your dish.
I learned this recipe from my mother, who would make it at special events or on Eid al-Fitr. We love and enjoy it with basmati bagara rice or paratha. This tasty dish can also be served with rumali rotis and chapatis. So let’s begin.

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To prepare the kaleji gurda mix, first wash the kaleji under running water to remove excess blood. Keep aside; take all ingredients, and prepare them all.

Whisk the yogurt

Heat the oil and sauté the onion slices, then put the kaleji into the pot.

Fry them until they change color.

fry-liver-kidney-mixed-until-changes-colour

Keep stirring by adding ginger garlic paste and papaya paste.e

Add powder spices and stir to combine well.

Keep on stirring till the water dries up. You can see in the picture below that the water has almost evaporated.

Now add the remaining onion to the kaleji mixture; keep mixing by adding black ground spice powder.

Keep mixing by adding yogurt.

Constantly keep mixing till oil is separated; pour hot and boiled water into the kaleji masala, and further stir well.

Bring it to a boil, cover the pot, and allow to cook for 30-40 minutes over medium-low heat.

Remove the lid, add salt to taste, mix well, then give it another 5 minutes to simmer.

Kaleji Masala is ready to serve

Kaleji mixed masala is served with flavored rice, chapatis, paratha, and loaf bread, along with cumin raita.

Aloo Chana Biryani Recipe

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Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos

Aloo Chana Biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. This biryani is a vegetarian version, and those who like to eat veg meals perfect for them. This chana biryani is also different, instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. An aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways.

Traditionally, biryani is cooked with meat, but the variation with veg, with chickpeas and potato, is the most demanding. Locally famous as chana biryani

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.

Recipe notes:

Super basmati rice is the ideal choice for making any type of biryani. However, sella rice can be used as a substitute for basmati rice.

For this recipe, I added white chickpeas and potatoes, but you can use either one of them if you prefer.

Feel free to use ghee instead of oil for added flavor.

Make sure not to overcook the chickpeas (chana). Aim to create a non-watery chana aloo gravy; if it has excess water, cook on high heat to evaporate it.

Before layering the biryani, fully drain the rice. Be careful not to overcook the rice during boiling; it should be cooked to about 80%.

When serving the biryani, gently run the spoon along the edges to avoid breaking the rice.

Avoid inserting the spoon into the middle of the pan; instead, serve the biryani by taking from the sides.

Lastly, use large-sized vessels for layering the ingredients to ensure proper cooking.

For more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

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To prepare aloo chana biryani, soak the chickpeas for at least 8 hours or overnight

Then in the morning, boil the chickpeas with a few pinches of baking soda.

Peel and cut the potatoes, onion, and tomatoes.

In the mixing bowl, mix the potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies.

Stir to combine well, then add fried brown onion and mix very well, then add food color and dry plums.

Stir to combine very well and keep aside for 15 minutes.

Soak the rice in enough water for 30 minutes; later, strain the rice and keep it aside.

When the rice gets soaked, we will prepare gravy meanwhile In a wide vessel, heat up the oil, and fry the onion until golden brown.

Next, add black peppercorns, bay leaves, cumin seeds, green cardamom, black cardamom, cloves, and cinnamon sticks. Sauté them together with onion for a minute. Then add tomatoes and ginger-garlic paste.

Cook tomatoes with onion masala till soft, then add marinated potatoes along with garam masala.

Continuously stir very well until the oil is separated. Add ½ cup of water and let it cook until the potato gets 80%

Once the potatoes are cooked, add boiled chickpeas and mix with the masala very well, and allow cooking further for 10 minutes on medium-low heat.

Boil the water by adding salt and cinnamon sticks. Add cloves, green cardamom, mint leaves, green chilies, and caraway seeds.

boil-the-water-with-salt-and-whole-spices

Bring the water to a boil, then add white vinegar. White vinegar will prevent the rice from sticking to each other.

Cook the rice grains on a high flame. When the rice grains are 80% cooked, or there is a slight bite, switch off the flame.

Immediately strain the cooked rice. keep aside

Now we will begin the layering process. Spread some ghee on the bottom of the wide vessel. Lay the first layer of rice, then place aloo chana masala over the rice along with fried brown onion.

Next, add some slices of tomatoes, lemon, and mint coriander leaves, then spread the second layer of rice on top of the masala. Repeat the same process in the second layer.