Moms Harra Muttonmutton With Green Masala Recipes

MOM'S HARRA MUTTON(MUTTON WITH GREEN MASALA)

Steps:

• Heat oil/ghee in a cooker.
• Fry garlic and ginger in the oil/ghee to a golden brown colour.
• Add onions and fry to a golden brown colour.
• Add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered).
• Mix well.
• Add the mutton pieces/mutton chops.
• Fry well.
• Add 3/4 cup of water.
• Cook under pressure for 10 minutes.
• In the meantime, to the yogurt, add the corriander leaves, mint leaves, methi leaves, spinach and green chillies (green masala mixture).
• Remove pressure from the cooker.
• Add the low-fat yogurt and green masala mixture to the mutton.
• Cook over low heat till the gravy thickens.
• There is no need to keep on stirring while the dish is cooking.
• Serve hot with rotis (Indian flatbreads) on a cold ROMANTIC night!

HARA MASALA MURGH (GREEN MASALA CHICKEN)

Steps:

• Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.
• Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.
• Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice and garam masala, if you like.

MUTTON MASALA

Steps:

• Put the mutton, water, turmeric powder, pepper, cloves, cinnamon and salt in a pressure cooker or a stewer.
• Cook until mutton is tender.
• Place oil in a pot.
• Add chopped onions.
• Fry.
• Then add chopped tomatoes.
• Cook until soft.
• Now add the ginger and garlic pastes.
• Stir well.
• Add all the other masalas and fry for 2 minutes.
• Next, add the mutton to the masala and cook on low heat until the gravy thickens.
• Serve hot garnished with coriander leaves.

KHARRA MASALA FISH (FISH WITH TOMATOES AND ONIONS)

Steps:

• Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
• Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
• Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.