KHANSAMAR KORMA
I saw this recipe on a Facebook forum. The recipe is apparently from a Bangla cookbook.
I have never tried a coconut based Bengali mutton curry so was really curious to try this one.
I followed the recipe down to adding potatoes (which are not there in the recipe but the person sharing it had added a few halved potatoes) but omitted the red chilli paste and added Kashmiri red chilli powder instead.
My gravy is much thicker than the original one posted maybe because I used coconut milk out of a carton instead of fresh homemade one. But it tastes delicious.
We are having it with basmati rice though I think that it might go better with an Indian bread.
Everyone loved it. V kept muttering “ This is so good This is soooo good “ with every mouthful.
Definitely one to repeat periodically.
The original recipe:
500gms Mutton (with Bones)
½cup Curd (beaten)
½cup Grated Onion
1tsp Ginger Paste
1tsp Garlic Paste
2tsp Red Chilli Paste (I used a tsp of Yellow Chilli Powder)
1cup Coconut Milk
¼cup.Mustard Oil
2tsp Ghee
1tsp Kewra Water (Screw Pine)
½tsp Sugar
Salt to taste
TEMPERING
3 Cloves
4 Green Cardamoms (slightly crushed)
1" Cinnamon Stick
Marinate the Mutton with Curd, Onion, Ginger, Garlic, Chilli Paste and little Salt.
Mix well with hand and keep aside overnight.
Next day bring the Marination to room temperature. Heat a Kadhai, add Mustard Oil - temper the ingredients under tempering.
Add Sugar and caramelize.
Add in marinated Meat and stir well, cook over low flame till all the water is absorbed.
Let the Oil separate.
Now add the Coconut Milk and keep stirring till the Milk is absorbed and Oil separates the second time (this time the Oil from milk is also separated).
Add Salt and 1½cups Water, bring to a vigorous boil then reduce to a simmering temperature.
Cover cook till meat is done (approx 1 hour)
Once the Meat is tender add Kewra Water and Ghee.
Cover cook on low flame for 10 minutes .
Adjust gravy to your liking.
Serve hot with Parathas, Naan or Khushka
Dine&Dine
I saw this recipe on a Facebook forum. The recipe is apparently from a Bangla cookbook.
I have never tried a coconut based Bengali mutton curry so was really curious to try this one.
I followed the recipe down to adding potatoes (which are not there in the recipe but the person sharing it had added a few halved potatoes) but omitted the red chilli paste and added Kashmiri red chilli powder instead.
My gravy is much thicker than the original one posted maybe because I used coconut milk out of a carton instead of fresh homemade one. But it tastes delicious.
We are having it with basmati rice though I think that it might go better with an Indian bread.
Everyone loved it. V kept muttering “ This is so good This is soooo good “ with every mouthful.
Definitely one to repeat periodically.
The original recipe:
500gms Mutton (with Bones)
½cup Curd (beaten)
½cup Grated Onion
1tsp Ginger Paste
1tsp Garlic Paste
2tsp Red Chilli Paste (I used a tsp of Yellow Chilli Powder)
1cup Coconut Milk
¼cup.Mustard Oil
2tsp Ghee
1tsp Kewra Water (Screw Pine)
½tsp Sugar
Salt to taste
TEMPERING
3 Cloves
4 Green Cardamoms (slightly crushed)
1" Cinnamon Stick
Marinate the Mutton with Curd, Onion, Ginger, Garlic, Chilli Paste and little Salt.
Mix well with hand and keep aside overnight.
Next day bring the Marination to room temperature. Heat a Kadhai, add Mustard Oil - temper the ingredients under tempering.
Add Sugar and caramelize.
Add in marinated Meat and stir well, cook over low flame till all the water is absorbed.
Let the Oil separate.
Now add the Coconut Milk and keep stirring till the Milk is absorbed and Oil separates the second time (this time the Oil from milk is also separated).
Add Salt and 1½cups Water, bring to a vigorous boil then reduce to a simmering temperature.
Cover cook till meat is done (approx 1 hour)
Once the Meat is tender add Kewra Water and Ghee.
Cover cook on low flame for 10 minutes .
Adjust gravy to your liking.
Serve hot with Parathas, Naan or Khushka
Dine&Dine
Comments