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Mughlai Thali

MUGHLAI MUTTON CURRY

INGREDIENTS:

15 dry red chillies (kashmiri)
15-20 mint leaves
6-7 large cloves of garlic
1” cinnamon
1 tsp of cumin seeds
1 cup of water
1” ginger
5 green cardamoms
6-7 cloves
10-15 peppercorns
3 onions roughly chopped
1/2 cup of ghee
1/2 tsp turmeric powder
1 cup of whisked yogurt
1 kg mutton
3 cups of water to it
Salt to taste


METHOD:

Take 15 dry red chillies (kashmiri)
15-20 mint leaves
6-7 large cloves of garlic
1” cinnamon
1 tsp of cumin seeds
Add 1 cup of water
Bring it to a boil

For grinding
Add 1” ginger
Add 5 green cardamoms
6-7 cloves
10-15 peppercorns
Add 3 onions roughly chopped

Cool the dry red chillies
Add it to the grind jar along with the water used
Grind it into a fine paste


Heat 1/2 cup of ghee
Add the masala to the ghee and fry it till it changes Colour to a dark red
Add 1/2 tsp turmeric powder
Add 1 cup of whisked yogurt
Reduce the flame and cook till oil starts to separate
Add 1 kg mutton
Cook the mutton a high flame for 4-5 minutes
Add 3 cups of water to it
Mix it well
Add salt to taste
Give it a mix
Cover & cook till the mutton is done. Keep stirring it at regular intervals




NAWABI PANEER CURRY (Keto Friendly)

INGREDIENTS:

1/2 lt of Water
4 large cloves of garlic
1” ginger
1/2 cup of Cashew Nuts
1 tbsp of poppy seeds (khush-khush)
4-5 green chillies
3 medium onions roughly chopped
1/2 cup of ghee
1 cup of milk
1/2 tsp of garam masala
Salt to taste
1 tsp of kasuri methi
1/2 cup of fresh cream
1/2 kg paneer cut into 1” cubes
Chilli flakes
Chopped coriander


METHOD:

Heat 1/2 lt of Water
4 large cloves of garlic
1” ginger
1/2 cup of Cashew Nuts
1 tbsp of poppy seeds (khush-khush)
4-5 green chillies
3 medium onions roughly chopped
Bring the mixture to a boil

Shut the flame, cool it & grind it to a fine paste


Heat 1/2 cup of ghee
Add the paste to the ghee
Boil the paste/curry, let it cook
Add 1 cup of milk
Add 1/2 tsp of garam masala
Add salt to taste
Add 1 tsp of kasuri methi
Add 1/2 cup of fresh cream
Reduce the flame to a low

Shallow Fry 1/2 kg paneer cut into 1” cubes separately,
Add the fried paneer to the gravy


Shut the flame
Add a little chilli flakes
Add finely chopped coriander


Serve

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Produced by- Shashank Alshi, Shivani Jaiswal & Team




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