Recipe :
Creamy Curd Cashews Mutton / Meat Kurma Easy Pressure Cook Method
Prep Time: 10 minutes
Cook time: 40 minutes
Recipe Cuisine: Indian
Recipe Category: Gravy, Kurma
Serves: 5 persons |
Mutton - 350 gm (chopped, washed)
Curd - 1/2 cup (beaten)
Shallots - 1/2 cup (chopped)
Tomato - 1 no (chopped)
Green Chili - 2 no
Ginger Garlic - 1 tbsp (crushed)
Star Anise - 1 no
Cloves - 3 no
Cinnamon Stick - 2 no (2" long)
Red Chili Powder - 1 and 1/2 tsp
Coriander Seeds Powder - 1 and 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 2 tbsp (chopped)
Curry Leaves - 2 stk
Water - 1 cup + 1 cup
Oil - 2 tbsp
Salt to Taste.
Grind Into Paste :
Cashew-nuts - 15 no
Coconut - 1/4 cup (chopped)
Water - required. |
Steps To Make Mutton Kurma :
- Heat oil in a pressure cooker pan, roast the cloves, star anise and cinnamon stick. (Image 1)
- Add the shallots and saute for an minute or till light golden colour. (Image 2)
- Add the ginger garlic paste and saute till its raw smell leaves. (Image 3)
- Add the tomato, green chili and curry leaves, saute for an minute. (Image 4)
- Add the mutton pieces and turmeric powder, saute til the mutton moisture reduced completely. (Image 5)
- Add the red chili powder, coriander seeds powder and required salt and mix well. (Image 6)
|
- Add the curd and mix well. (Image 7)
- Pour the water, mix all and bring to boil. Cook for 1 whistle and 15mins over simmer. (Image 8)
- Meantime, grind the coconut and cashews nut into fine paste with required water and keep aside. (Image 9 and 10)
|
- When all the steam has escaped, open the pressure cooker pan. (Image 11)
- Add the ground paste, mix well and pour another cup of water, mix well and cook for 5mins over simmer. (Image 12 and 13)
- Finally add the coriander leaves, mix well and ready to serve. (Image 14)
|
Serving Suggestion :
Serve hot with Chapathi, Poori or White Rice.
|
No comments:
Post a Comment