Yummy Traditional

Mutton Korma Recipe


mutton-korma-recipe-with-step-by-step-photos

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
                            
mutton-korma-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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ingredients-of-korma

    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


    cut-and-fry-the-onion

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


      Boil the water in the saucepan

        boil-the-water-in-the-saucepan


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


        mix-the-korma-in-yogurt


          Ground the ginger garlic paste



          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
                   
          fry-the-mutton


            Add spiced yogurt to the mutton




            Stir to mix well till oil is separated
                                       
            stir-to-well-until-oil-is-separated


            Pour hot boiled water and stir to mix well further
                                         
            pour-hot-and-boiled-water


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


            bring-it-to-boil

                Add crumbled fried onion and kewra water_Stir to mix well 
                                                  
                add-crumbled-onion-and-kewra


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

                  simmer-the-korma


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

                    mutton-korma-is-done


                    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.
                                                  
                    lauki-kabab-recipe


                    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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                    If you have tried this Lauki Kabab 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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                    lauki-kabab


                    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
                                   
                    grate-the-bottle-gourd



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



                    Prepare all veggies that will be used in this recipe

                                               
                    prepare-all-veggies


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


                    2nd:
                                                    
                    stir-to-mix-very-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
                                                   
                    add-gram-flour
                                                     

                    Divide the equal portion of the kabab dough
                                         
                    divide-the-portion-of-the-dough


                    The size and shape of kabab depend on your choice

                                                      
                    give-it-to-kabab-shape


                    Prepare all lauki kababs and place them on the plate

                                                         
                    place-all-kababs-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

                                                    
                    fry-the-kababs


                    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
                                                   
                    keep-frying


                    Once done
                                           
                    fry-all-kababs


                    Fry the other batch of kababs
                                         
                    kababs-are-ready


                    Place all kababs on the paper towel to remove excess oil
                                                       
                    place-on-the-paper


                    Transfer all kababs to the serving tray
                                                    
                    transfer-the-kababs-on-the-tray


                    Kababs are ready to serve
                                                 
                    kabab-are-ready-to-serve


                    Serve hot with paratha or mint chutney


                                                                 
                    serve-with-chutney


                    Egg Curry Recipe

                             
                    anda-curry-recipe-with-step-by-step-photos

                    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
                                                 
                    egg-curry-recipe


                    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 

                    Here are more Similar Recipes:

                    If you have tried this Egg Curry Masala 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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                    anda-curry


                    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
                                               
                    pierce-and-fry-the-eggs


                    Peel and cut the onion, ginger, and garlic
                                               
                    chop-the-onion


                    Blend the onion with ginger garlic and then combine all powder spices 
                                            
                    add-powder-spices-to-the-onion-paste

                    2nd step:
                                                 
                    combine-the-powder-spices-to-the-onion-paste


                    Whisk the yogurt with the help of a fork/whisker

                                                             
                    whisk-the-yogurt



                    Heat the oil and tempered the fenugreek seeds for 30 seconds
                                     
                    heat-the-oil


                    Then add onion paste with masala into the pot
                                                    
                    add-masala-to-the-oil

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

                                                
                    cook-masala


                    Add yogurt to the masala 
                                
                    add-yogurt


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


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

                    Bring it to boil first then add some Kasuri methi 
                                                   
                    add-kasuri-methi


                    Along with green chilies
                                              
                    add-green-chillies


                    Simmer the egg curry around 10 minutes further on low flame
                                                       
                    simmer-the-egg-curry


                    Egg gravy is ready to serve_transfer to the serving dish
                                            
                    transfer-to-the-serving-dish


                    Serve egg curry with rotinaan or plain rice

                                                           
                    serve-egg-curry-with-roti



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