Yummy Traditional

Mutton Korma Recipe


Mutton Korma | Simple Korma Recipe || How to Make Mutton Korma with sep by step photos

Mutton Korma is a dish originating in the Indian subcontinent, consisting of meat whether it be chicken, lamb, beef, or mutton, this recipe is quite an amazing, aromatic and flavored taste, so here try cooking a delicious mutton qorma with an easy recipe

    Korma is the ultimate delight for meat lovers. this korma recipe makes for a great dinner party dish apart from being a mouth-watering staple during festivals like Eid. It is an easy mutton recipe that you can prepare at home in just about an hour.                   

Mutton Korma has to be prepared with
Clarified ghee is a real taste enhanced only from cooking in desi ghee/clarified ghee I have told you in my previous post I don’t like desi ghee taste the reason I am using regular banaspati ghee but you can use it as your taste and choice
Mutton korma is served with sheermal, naan, and rice
So let’s go ahead begin our recipe Mutton Korma

   If you have tried this Mutton Korma Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!






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    Firstly peel and cut the onion into thin slices, In the pot/pan pour oil, and heat it well. Then add onion and fry it over high medium for 5-7 minutes. Then reduce the heat to medium-low and add 3-4 pinch salt, keep frying till turns to crispy golden brown color_Drain them out from the oil, spread on any plate/tray keep aside


    Wash and clean the mutton under the running water, keep aside

      Boil the water in the saucepan


        Whisk the yogurt and add korma masala in it_mix to combine well 


          Ground the ginger garlic paste


          Heat the ghee in the pot, then add mutton meat and fry it till changes it's color add ginger garlic paste and fry them with mutton for 2 minutes

            Add spiced yogurt to the mutton

            Stir to mix well till oil is separated

            Pour hot boiled water and stir to mix well further

            Bring korma to boil, c
            over the lid and cook it for 25-30 minutes over a medium-low flame      


                Add crumbled fried onion and kewra water_Stir to mix well 

                Allow to simmer for 10 minutes, transfer to the serving dish


                  Now tasty mutton korma is ready to serve with naan,sheermal and taftan


                    Lauki Kabab Recipe


                    Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With  step by step photos

                    Lauki Kabab is a simple, spicy, and easy veggie recipe, this lauki kabab is prepared with a few ingredients,This lauki kabab is crispy and delicious with an amazing taste_i couldn’t resist me to share this recipe with all

                    Actually, this recipe belongs to my grandmother. My father has been grown up eating this kabab and the same with me. My mother learned this recipe from my grandmom. I have been grown up watching my mom and my grandmom cooking these kebabs. This is a very simple recipe because it requires very ordinary spices that you can get in every kitchen.

                    I love these kababs with hot parathas and I can have these anytime in a day.  My brother like these kababs_this is the best who prefers to eat vegetarian dishes
                    There are two methods used to make these lauki kababs but this is another one which as per my calculation is the best than another one
                    Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices of Shami kabab then ground and making kababs but I made kabab by grating raw bottle gourd and then added some spices along with gram flour_gram flour works as the binding agent to make kababs_you can also add rice flour instead of gram flour or can use both flours in making lauki kababs
                    So let's begin with step by step photos

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                    To make lauki kababs firstly peel and rinse the bottle gourd then grate it_Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well_Squeeze bottle gourd as much as you can through a muslin cloth or strainer
                    Put the squeezed grated bottle gourd into another mixing bowl

                    Dry roast cumin and coriander seeds on low flame for a minute then coarsely crush them together in the mortar set aside

                    Prepare all veggies that will be used in this recipe


                    Combine all spices and chopped veggies to the squeezed lauki_Stir until everything is mixed well


                    Now add gram flour to the lauki mixture_Keep mixing the lauki mixture with gram flour until it comes into the dough foam_Gram flour quantity isn’t fixed at all this depends on the lauki mixture how much flour is absorbed
                    Once the mixture gets turned into dough foam

                    Divide the equal portion of the kabab dough

                    The size and shape of kabab depend on your choice


                    Prepare all lauki kababs and place them on the plate


                    Heat the oil on the griddle/skillet or frying pan, add little oil on this, and spread the oil over_
                    Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame
                    After 3-4 minutes flip these kababs with the help of the spatula


                    Cook another side of kababs for another 3-4 minutes till a nice golden brown color_You can flip the kababs a couple of times till kababs are golden evenly

                    Once done

                    Fry the other batch of kababs

                    Place all kababs on the paper towel to remove excess oil

                    Transfer all kababs to the serving tray

                    Kababs are ready to serve

                    Serve hot with paratha or mint chutney


                    Egg Curry Recipe


                    Egg Curry | Anda Curry || How to Make Egg Curry Masala Recipe with step-by-step photos..

                    Egg Curry Masala is the most common traditional gravy-based dish_made up of onion, eggs, and some basic spices_easy to make it takes hardly 30 minutes to be cooked. There are many methods and styles is used to make egg curry, here I used a super simple and easy method with a few ingredients

                    Basically, this egg curry is spicy, flavourful, and delicious_this anda curry is exceptionally good when you are not in the mood to cook something elaborate_but wish to make quick delicious food this egg curry can be served with rotisplain parathaplain rice, or flavored rice like zeera rice,bagara rice

                    Basic of an Egg Curry:
                    To make egg curry, firstly crackle the fenugreek seeds then roast onion and ginger garlic paste with powder spices until raw smell goes away later beaten yogurt is added to it until fully masala cooked

                    Meanwhile, fry the eggs in some oil by sprinkling orange/yellow food colour_adding color is totally optional_i love to see yellow/orange eggs in curry or rice_you can skip it if you don’t like colored eggs in your curry

                    Next, the key ingredients eggs go into this cooked gravy, finally finished off with the addition of some herbs like coriander leaves or Kasuri methi and green chilies
                    So let’s begin 

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                    Hard boil the eggs and remove the shells, pierce them with a fork or knife randomly, Heat the little oil in the pan then put boiled eggs and fry them for 5 minutes by sprinkling yellow food color set aside

                    Peel and cut the onion, ginger, and garlic

                    Blend the onion with ginger garlic and then combine all powder spices 

                    2nd step:

                    Whisk the yogurt with the help of a fork/whisker


                    Heat the oil and tempered the fenugreek seeds for 30 seconds

                    Then add onion paste with masala into the pot

                    Stir to combine well and allow cook the onion masala until oil is separated


                    Add yogurt to the masala 

                    And stir well pour water just as needed to make a gravy_Then allow cooking masala for another 10 minutes on medium flame

                    Once the masala is cooked very well, Lower the heat to low_Put the fried eggs in the gravy

                    Bring it to boil first then add some Kasuri methi 

                    Along with green chilies

                    Simmer the egg curry around 10 minutes further on low flame

                    Egg gravy is ready to serve_transfer to the serving dish

                    Serve egg curry with rotinaan or plain rice