Petitchef

Raseela aloo , rajmah lazzatdaar , palak corn delight , kohlapuri mutton curry

Main Dish
4 servings
30 min
60 min
Very Easy
Many delicious recipe you choose.

Ingredients

Number of serving: 4

1) For Raseela Aloo :

MAGGI Bhuna Masala (for Gravy Dishes) -1 pack

Boiled Potatoes -500 g

Oil -1 tablespoon

-Cumin seeds -½ teaspoon

Red chilli powder -¾ teaspoon

Turmeric powder -½ teaspoon

Asafoetida powder -a pinch

Water -2 cups (300 ml)

Coriander leaves, chopped -3 tablespoons


2) For Rajmah Lazzatdaar :

MAGGI Bhuna Masala (for Gravy Dishes) -1 pack

Rajmah (Kidney beans) -200 g

Water -6 cups (750 ml)

Red Chilli powder -½ teaspoon

Turmeric powder -¼ teaspoon

Coriander leaves, chopped -3 tablespoons


3) For Palak Corn Delight :

MAGGI Bhuna Masala (for Vegetables & Dal) -1 pack

Spinach -1 ½ kg

Oil -1 tablespoon

Cumin seeds -1 teaspoon

Dry red chillies -2 pieces

Bay leaf -1 piece

Ginger, grated -1 teaspoon

Garlic, grated -1 teaspoon

Red chilli powder -1 teaspoon

Coriander powder -1 teaspoon

Corn kernels -200 g

Water -1 cup (150 ml)


4) For Kohlapuri Mutton Curry :

MAGGI Bhuna Masala (for Gravy Dishes) -1 pack

Coconut, grated -1 ½ cups (approx. 105g)

Cloves -5 pieces

Cinnamon -1 piece

Whole black pepper -1 tablespoon

Dry red chillies -4 pieces

Poppy seeds -1 teaspoon

Coriander seeds -1 tablespoon

Aniseed -1 teaspoon

Mutton -750 g

Potatoes -3, medium (cut into 4 pieces)

Water -2 cups (300 ml)

Preparation

  • 1) Peel boiled potatoes, mash coarsely. Keep aside. Add cumin seeds to hot oil in karahi. When it crackles, add MAGGI Bhuna Masala. Fry for 1 minute. Add red chilli powder, turmeric powder and asafoetida powder. Fry for ½ minute.
  • Add water and bring to a boil. Add mashed potatoes and simmer till you get the desired consistency. Garnish with coriander leaves. Serve hot.
  • 2) Soak the rajmah in excess water for 5-6 hours or overnight. Wash the soaked rajmah well and pressure cook with water, for 10 to 15 minutes after the first whistle. In a karahi, add the MAGGI Bhuna Masala and fry for a minute.
  • Add the red chilli powder and turmeric powder and fry for another minute. Add the cooked rajmah along with the liquid to the mix and stir well. Bring to a boil, and then simmer on medium flame for 10 minutes. Serve hot garnished with coriander leaves.
  • 3) Blanch washed spinach in boiling water and cool. Finely chop the blanched spinach leaves. Heat oil in a karahi, add cumin seeds. When they crackle, add dry red chillies and bay leaves. Add ginger, garlic and sauté for 2-3 minutes .
  • Add MAGGI Bhuna Masala and fry for a minute. Add red chilli powder and coriander powder, and fry for a minute. Add corn kernels, mix well and sauté for 2 minutes. Add chopped spinach. Saute for 5 minutes. Add water, cook on low flame for 2-3 minutes. Serve hot.
  • 4) In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely. In a pressure cooker, heat the coarsely ground spices for a minute. Add MAGGI Bhuna Masala & mutton and mix well. Fry for 5 minutes. Add potatoes and water. Pressure cook on low flame for 5 minutes after the first whistle. Serve hot.

Photos

RASEELA ALOO, RAJMAH LAZZATDAAR, PALAK CORN DELIGHT, KOHLAPURI MUTTON CURRY, photo 1RASEELA ALOO, RAJMAH LAZZATDAAR, PALAK CORN DELIGHT, KOHLAPURI MUTTON CURRY, photo 2RASEELA ALOO, RAJMAH LAZZATDAAR, PALAK CORN DELIGHT, KOHLAPURI MUTTON CURRY, photo 3RASEELA ALOO, RAJMAH LAZZATDAAR, PALAK CORN DELIGHT, KOHLAPURI MUTTON CURRY, photo 4




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