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

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