Kholapuri mutton chops, is one of the favourite dish of my husband. Believe me try it and make your husband happy:)
dry coconut (khopra):- 100gm.
oinons:- 4 medium.
corainder:- 2tsp.
poppy seeds:- 2tsp( soaked in water) and make a fine paste.
chashew:- 2tsp(soaked in water)and make a fine paste.
Turmeric powder- a pinch
Tomatoes - 2 ripe medium size
Sankeshwari red chilli powder - 2 tsp
Green Cardamom Powder - 1/2 tsp
Garam masala powder - 1 tsp
Oil - 3 tbsp
Salt to taste
Grate khopra and dry roast on a hot tawa till light golden brown. Make sure it does not burn.
Sliced oinon and fry till brown and make a fine paste.
Heat 1 tsp of oil in a kadai,grind it with roasted khopra into fine paste by adding little water.
Chop tomatoes into fine pieces. Keep them aside.
Heat rest of the oil in a pan.
Stir in ginger-garlic paste. Fry for few mins until the raw smell is gone.
Then add tomatoes and cook for five minutes.
Once the tomatoes are nicely cooked, add the Sankeshwari red chilli pw and khopra-onion paste. Cook on high heat till oil leaves the sides of the pan. You will know its well cooked when the oil starts coming out on the edges.
Add boiled mutton to the pan. Put it on high flame so that it starts boiling. Check for salt if its sufficient, else adjust to your taste.
Stir continuously till the gravy becomes thick. Once the mutton pieces are nicely coated with masala, sim it for a while till you get the correct thickness, add poppy and cashew paste.
Sprinkle green cardamom powder and garam masala powder before taking it down. I used whole cardamom and that gave a sweet taste. If you prefer it really hot I think we can just add 1 whole cardamom.
Things you need:---
mutton chops:- 1/2kg.dry coconut (khopra):- 100gm.
oinons:- 4 medium.
corainder:- 2tsp.
poppy seeds:- 2tsp( soaked in water) and make a fine paste.
chashew:- 2tsp(soaked in water)and make a fine paste.
Turmeric powder- a pinch
Tomatoes - 2 ripe medium size
Sankeshwari red chilli powder - 2 tsp
Green Cardamom Powder - 1/2 tsp
Garam masala powder - 1 tsp
Oil - 3 tbsp
Salt to taste
Method to prepare:------
Rub salt and turmeric powder to the chops.Cook the mutton in pressure cooker with sufficient water till mutton is almost cooked. Keep aside once its done.Grate khopra and dry roast on a hot tawa till light golden brown. Make sure it does not burn.
Sliced oinon and fry till brown and make a fine paste.
Heat 1 tsp of oil in a kadai,grind it with roasted khopra into fine paste by adding little water.
Chop tomatoes into fine pieces. Keep them aside.
Heat rest of the oil in a pan.
Stir in ginger-garlic paste. Fry for few mins until the raw smell is gone.
Then add tomatoes and cook for five minutes.
Once the tomatoes are nicely cooked, add the Sankeshwari red chilli pw and khopra-onion paste. Cook on high heat till oil leaves the sides of the pan. You will know its well cooked when the oil starts coming out on the edges.
Add boiled mutton to the pan. Put it on high flame so that it starts boiling. Check for salt if its sufficient, else adjust to your taste.
Stir continuously till the gravy becomes thick. Once the mutton pieces are nicely coated with masala, sim it for a while till you get the correct thickness, add poppy and cashew paste.
Sprinkle green cardamom powder and garam masala powder before taking it down. I used whole cardamom and that gave a sweet taste. If you prefer it really hot I think we can just add 1 whole cardamom.
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