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!

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.

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.

CAULIFLOWER IN GREEN MASALA

Steps:

• Grind together the corriander leaves, green garlic, chillies, ginger and spring onions.
• This will give you the'green masala'.
• Heat oil in a non-stick skillet.
• Fry the above ground green masala in it till some of it evaporates, stirring on and off, for 18-20 minutes, on medium flame.
• Add tomatoes to the masala.
• Mix in salt, turmeric powder and the garam masala.
• Mix in cauliflower florets and coat well with the masala paste.
• Cover the skillet.
• Cook with an occasional sprinkling of water on low flame for 20-30 minutes, turning occasionally, for even cooking.