Skip to main content

Bhopali Gosht Korma

By

 


Hello readers,

      Today I am going to share with you a very old recipe of Bhopal (Madhya Pradesh) India. "Bhopali Mutton Korma". Bhopal is known as "The City of Lake". Bhopali Mutton Gosht Korma is very old recipe since the 15th century. This recipe belongs to Mughal Cuisine. When Mughals ruled in India their Cuisine spread and mixed with Indian cuisine. Though the recipe is very still you can find this recipe in renowned Mughal food restaurant. If you will visit Bhopal then please visit Bhopal's narrow food market"Chatori Gali" is famous for its Nawabi delicacies and it's where you should head,if you want a taste of this heavenly meat preparation. Even in Bhopal ,some family have their own traditional Bhopali Korma recipe which they are passing from one another generation to keep the recipe alive. Hope you like the information.

Ingredients:-

1. Mutton-500g.

2. Clarified Butter-2tbsp.

3. Yogurt-1/2cup.

4. Turmeric powder-1tsp.

5. Red chili powder-1tsp.

6. Deggi Mirch powder- 2tsp.(A blend of red bell papper and Kashmir red chilies).

7. Pine keora water- 2tsp.

8. Ginger- 2-1/2tsp(julienned).

9. Cilantro leaves- A handful (chopped).

10. Onion- 2medium(chopped).

11. Garlic- 4-5 cloves(chopped).

12. Salt-To taste.


For Spice Paste:-

1. Cumin seeds- 1/2tsp.

2. Coriander seeds-1/2tsp.

3. Black pepper corns- 5-6 (whole).

4. Fennel seeds-1/2 tsp.

5. Mace -1/2 tsp.

6. Nutmeg -A pinch.

7.Cinnamon stick-1/4 inch.

8. Cloves- 2-3(whole).

9. Green cardamom- 2 pods.

10. Black Cardamom- 1pod.

11. Bay leaves-2(whole).

Preparation Method:-

Step 1- Place a wok on medium flame. Pour 2cups of water. Once water will start boiling add clean mutton pieces and salt. Cook until Mutton became 50% tender.

Step 2-  In a grinder jar add all spices mentioned above for the paste. Make a fine paste with the spices by adding water. Once get a smooth paste transfer the spice paste into a bowl.

Step 3- Now add deggi Mirch,red chili powder, turmeric powder, yogurt in the spice paste. Set aside.

Step 4- Check  Mutton, once the Mutton became 50%tender. Turn off flame. Take out mutton pieces into a bowl and reserve the stock.

Step 5- Heat a wok and add ghee into it. Once ghee will start melting, add onion, saute for few seconds. Now add 1-1/2 tsp of julienned ginger. Cook until brown.

Step 6- Next add Mutton pieces, stir well . Now add spice mixture (step-3). Cook until raw aroma goes away.

Step 7- Now add reserve Mutton stock,salt, chopped garlic and keora water.stir well, Cover the wok and simmer the flame.

Step 8- Cook for 35-40 minutes or until Mutton became fully tender.

Step 9- Once Mutton will cooked well, garnish with remaining julienned ginger and chopped Coriander leaves.

Step 10- Serve hot with Butter Roti and sliced onion.

## Thank you my friends for reading my recipe and your support.😊♥️


image credit: source

Labels:

Comments

Post a Comment

Last week's top

South Indian Fish Recipe - "Mulakitta Meen Curry"

By
image credit Hello readers,      Today I'll share you a famous Keralian fish curry delicacy,"Mulakitta meen curry". This dish always tastes better after a day, you can use 'King Fish',' Salmon', 'Seer Fish' for this curry. Ingredients:- 1. Fish- 1 kg.(2 cm pieces). 2. Mustard seeds-1 tsp. 3. Fenugreek seeds-1/2 tsp. 4. Coconut oil- 3 tbsp. 5. Medium shallots- 8 ( chopped). 6. Garlic-3 tbsp( paste). 7. Ginger- 3 tbsp (paste). 8. Turmeric powder- 1-1/2 tsp. 9. Chili powder- 6-8 tsp (can use more chili powder to make it more spicy). 10. Curry leaves- 15-18 numbers. 11. Garcinia Indica (Kokum)- 5-6 (dry). 12. Salt- To taste. 13. Fresh lemon juice- 2 tbsp. Preparation Method:- Step 1:- Take a cup of warm water in a bowl and soak Kokum for 15-20 minutes. Step 2- Clean fish with water, salt and lemon juice to avoid raw smell of fish,can also use all purpose flour with it. Step 3- Place a pan on medium heat, now add 2 tbsp coconut oil in the pan, once oil ...
Post a Comment
Read more

Hara Bhara Kabab

By
  Dear Friends,     Today I am here to share with you a famous kabab recipe, "Hara Bhara Kabab." This kabab is obtained from North India. Hara Bhara Kabab is a popular vegetarian starter at a wedding or party in North India. It's easy to make at home. So, whenever you want to make a simple snack, you can try this recipe. Primarily kabab originated in the middle east as a meat dish. Conclusively, those who are vegetarian felt left out of the kabab party, and then they created their own version of kabab. These kababs are not made on a skewer; it's pan-fried kabab. Its qualities make it a fast energy booster for toddlers. So, let's start making Hara Bhara Kabab. Ingredients:- Spinach- 250g. Potatoes- 2medium. Green Peas- 1cup. Green chilies- 3(chopped). Ginger- 1inch(roughly chopped). Garlic paste-1/2tsp. Coriander leaves- 1/2 cup(chopped).  Garam Masala-1/2tsp. Dry Mango powder-1/2tsp. Chaat Masala-1tsp. Tikka Masala- 1tbsp. Jeera Seeds- 1tsp(dry roasted). Coriand...
Post a Comment
Read more

Pad Thai

By
  Hello friends,      Today I will share with you the National dish of Thailand "Pad Thai". Before sharing the recipe would like to share you the story behind the dish. Hope you all will like it. During 'world war II', Thailand suffered a storage of rice due to less production in the rice fields, which coincided with bad flooding. In order to preserve the stocks of this previous grain, the Thai government (under Prime minister and Military dictator,"Plack Phibunsonghram) started to promote noodles instead amongst it's people. Noodles used only 50% of the grain, so were more economical and cheaper to produce. The government of Thailand in 1930 created the dish "Pad Thai", in a bid to protect the rice resources of the country. The campaign included changing the country's name, commissioning a new national anthem and creating a national dish "Pad Thai". Ingredients:- 1. Rice noodles-250g. 2. Canola Oil- 3-1/2tbsp. 3. Garlic- 4 cloves (min...
Post a Comment
Read more