Perfect Hyderabadi Potato mudha koora

Perfect Hyderabadi Potato mudha kura

Ingredients

Potatoes - 2 cups cubed 

Oil - 3-4 tbsp

Green chilies - 2 slit 

Onion - 1 cup finely chopped

Curry leaves - few 

Ginger garlic paste - 1 tsp

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Salt - to taste

Tomato - 1/2 cup chopped fine

Garam Masala - 1/2 tsp

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

Water - 1.5 cup 

Dry Spices:

Cinnamon - 1 inch

Cardamon - 2

Green cardamom - 2

Method :

1. Heat oil in a pan and dry spices and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add ginger garlic paste and fry for a minute
4. Now turmeric, red chili powder, salt, coriander powder, cumin powder and mix well.
5. Now add tomato, and cook tomato for 5 mins on low flame, and then it starts to leave oil to sides
6. Now add potato chunks and cook on low flame for 5 mins
7. Now add water and cook on medium flame for 5 mins until potatoes are cooked nicely
8. Now add Garam masala, kasuri methi and cilantro and mix well for a min and cook on low flame for 5 mins.
9. Switch off the flame and Now serve with hot rice.

  

Perfect Mutton kheema masala - 1 easy way.

Ingredients

Main Ingredients

• Mutton Keema (Minced Mutton) – 2 lbs
• Oil – 3 to 4 tbsp
• Onion – 1 large, finely chopped
• Ginger-Garlic Paste – 2 tsp
• Turmeric Powder – ¼ tsp
• Red Chili Powder – ½ tsp
• Kashmiri Red Chili Powder – ½ tsp
• Salt – to taste
• Green Chilies – 2, slit
• Fresh Coriander (Cilantro) – ¼ cup, chopped
• Curry Leaves – a few (optional)

Whole Spices (Grind to a Fine Powder)

• Green Cardamom – 3
• Cloves – 4
• Cinnamon Stick – 1 inch
• Poppy Seeds – 1 tsp

Finishing Spices

• Coriander Powder – 1 tsp
• Cumin Powder – ½ tsp
• Meat Masala – ½ tsp
• Kasuri Methi – ½ tsp, crushed

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Method

1. Heat oil in a pressure cooker over medium heat.
2. Add the chopped onions and sauté until they turn light golden brown.
3. Add the mutton keema and cook, stirring occasionally, until the moisture evaporates and the oil begins to separate.
4. Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
5. Add the turmeric powder, red chili powder, Kashmiri red chili powder, and salt. Mix well to coat the keema evenly.
6. Stir in the freshly ground spice powder (cardamom, cloves, cinnamon, and poppy seeds) and cook for 2 minutes.
7. Add 1½ cups of water and mix thoroughly.
8. Close the pressure cooker lid and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
9. Once the pressure has fully released, open the cooker and return it to low heat.
10. Add the coriander powder, cumin powder, crushed Kasuri methi, and meat masala. Mix well.
11. Simmer on low heat for 15 minutes, stirring occasionally, until the keema is well-cooked and the flavors are fully incorporated.
12. Garnish with chopped coriander leaves, green chilies, and curry leaves (if using).
13. Turn off the heat and serve hot.

Serving Suggestion

Serve hot with steamed rice, jeera rice, chapati, naan, or paratha.

Perfect Mutton Korma

 1st set Ingredients

Mutton - 2 lbs

Oil - 3-4 tbsp

Onion - 1 big (chopped fine)

Ginger garlic paste - 1 tsp

Tomato - 2 big round ones (chopped fine)

Green chilies - 2 slit 

Curry leaves - few 

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Salt - to taste

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

Boiled potatoes - check notes to cook them

2nd set - grind to a fine paste

Cashews - 1 tbsp

Melon seeds - 1 tbsp

Poppy seeds - 1 tsp

water - 1/2 cup

Dry masala:

Green Cardamom - 5

Cloves - 5

Cinnamon - 1 inch

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

meat Masala - 1/2 tsp

Water - 1 cup 

Notes - Boiled Aloo prep:

Heat oil in a pan, add 4 potatoes ( cut into 1/2 pieces), red chili powder, salt, turmeric and mix well

Now add 1/2 cup water and close the lid on low flame for 5 mins.

Potatoes should cook 3/4th .

If needed add little more water and cook covered.

Method :

1. Heat oil in a pan and Dry masala's and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add mutton and cook until oil is all oozing out.
4. Now add ginger garlic paste and fry for a minute
5. Now add tomato, turmeric, 2 red chili powder's, salt and mix well.
6. Once tomato is cooked and when it starts to leave oil to sides
7. Now add cashew melon poppy paste and cover and cook for 3 mins
8. Now add coriander powder, cumin powder and meat masala and mix well for a min.
9. Now add kasuri methi and and mix well for a min.
10. Now add 1 cup water, and cook for 2 whistles and switch off the flame. leave it for until pressure is gone.
11. Now add boiled potato chunks, cilantro and cook on low flame for 5 mins.
12. switch off and serve with hot rice.