Mushrooms in creamy coconut gravy

Mushrooms in creamy coconut gravy

Its a very nice and easy recipe to have have a very Korma flavored recipe but with little ingredients.

Ingredients:-

Button mushrooms
Cloves 2
Dry chillies 3
Cardamom 3
Green Chillies 3-4
Onion garlic and ginger paste.
Bay leaf 2
Coconut Milk 1/2 cup.
Diced tomato 2
Salt
Mixed masala (turmeric, chilli,coriander,

Procedure:-

Boil the mushrooms in water for 15 mins. Meanwhile heat the pan add oil and add cloves, bay leaves and cardamom and dry chillies in the hot oil.  Then add the onion ,garlic and ginger paste,diced green chilly and diced tomato and keep frying the paste until it starts leaving the oil. Now at this point we will add all the mixed masala, salt and stir for a while. Add the boiled mushroom and cover it properly with all the masala. Add little water so tat mushroom can absorb all the spices into it and we get a gravy.
Let it simmer for some time at low heat.
At this point when you see the gravy is releasing the oil at the corners add the coconut milk to the gravy and turn off the heat.
Add freshly chopped corriander and that it ......spicy coconuty mushroom gravy its READY!!!

Served with hot steamed rice..... NJOY!!!!!!!!!

Mutton Korma

Mutton Korma


Well its Sunday and lunch has to be something special.
 So why not try something new :)

Presenting Mutton Korma ...a very simple yet spicy dish.


Ingredients:-

Mutton (preferably the thigh portion, as you get very tender meat)
Clean it properly and properly rub the mixed spices (coriander,cumin,chilly,turmeric powder) and let it rest for a while.

Gravey Paste:-
Onions,ginger, garlic ,cumin seeds , red chillies ( boil 6-7 chillies in water for 2-3  mins, de-seed it ) put all these in the grinding cup and make it into a smooth paste.

Ghee 2 table spoon

Cloves 2

Cardamon 3

Green Chilies 2

Tomato

Potato 3 (sliced in cubes)

Turmeric Powder

Coriander Powder

Salt

Process:-

Heat the pan and add 2 table spoon of Ghee now add cloves and cardamom , doing this we let the clove and cardamom release its flavor into the oil. Quickly add the sliced potato into it fry it and take it out from oil and keep it aside. Now add the paste into the oil and stir it for a while.
Let it fry till it start releasing oil at the corners. Add a pinch of turmeric powder and coriander powder , again fry it.
This point add the marinated meat into the fried paste and keep stirring for 1-2 min. Have a check on the meant as we are not adding any water the paste might burn out as well. So be extra careful.
And reason to fry the mutton for some time is as it allows to melt all the fat on the meat and adds flavour to the curry.

Now add water to the curry and also the sliced tomato , cover the lid and let it simmer in low heat for 20 mins.

After 20 mins shift the the curry into a pressure cooker ( a short cut if you think cooking on low heat is time consuming)

And let the meat in the pressure cooker for again 7-10 mins.

Remove the lid of the pressure cooker and add salt to the curry and chillies to it and leave it for 1 min or so.

Last step add table spoon of ghee from the top.

That's it the very warm and spicy Mutton Korma is ready for a wintery afternoon.

Best served with steamed rice as shown in the picture.

Njoy !!!!!!!