Restaurant style Mutton/kali mirch ka gosht/how to cook Lamb/Peshawari Namak boti By Food Cottage
Recipes in this Video
Ingredients
- ●1 cup gram flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●Water (as needed)
- ●Oil (for deep frying)
- ●2 cups yogurt
- ●1/4 cup water
- ●1 tsp ginger paste
- ●1 tsp garlic paste
- ●1 tsp mustard seeds
- ●1/2 tsp fenugreek seeds
- ●1/2 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves (for garnish)
Instructions
- 1In a mixing bowl, combine gram flour, turmeric powder, red chili powder, cumin seeds, and salt. Gradually add water to make a smooth batter.
- 2Heat oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil and fry until golden brown. Remove and drain on paper towels.
- 3In another pot, whisk together yogurt and water until smooth. Add ginger paste, garlic paste, and salt. Mix well.
- 4In a separate pan, heat a little oil and add mustard seeds and fenugreek seeds. Once they start to splutter, pour this tempering into the yogurt mixture.
- 5Add the fried pakoras to the yogurt mixture and simmer on low heat for about 10-15 minutes, allowing the flavors to meld.
- 6Stir in garam masala and adjust salt if necessary. Cook for another 2-3 minutes.
- 7Garnish with fresh coriander leaves before serving.
- 8Serve hot with rice or roti.
Equipment
Originating from the Punjab region of India, Daal Makhni is a rich and creamy lentil dish traditionally cooked overnight in a tandoor. It symbolizes the warmth of Indian hospitality and is often served at celebrations and gatherings. Today, it has gained popularity worldwide, with many variations emerging, including vegan adaptations.
Ingredients
- ●black lentils
- ●red kidney beans
- ●butter
- ●cream
- ●onion
- ●tomatoes
- ●ginger
- ●garlic
- ●green chilies
- ●cumin seeds
- ●garam masala
- ●coriander powder
- ●salt
- ●black pepper
- ●cilantro
Instructions
- 1Soak black lentils and kidney beans overnight in water.
- 2Drain and rinse the lentils and beans.
- 3Cook lentils and beans in a pressure cooker with water until soft, about 20-25 minutes.
- 4In a large pot, melt butter over medium heat.
- 5Add cumin seeds and let them sizzle for a few seconds.
- 6Stir in chopped onions and sauté until golden brown, about 5-7 minutes.
- 7Add minced garlic, ginger, and green chilies; sauté for 2-3 minutes until fragrant.
- 8Add chopped tomatoes and cook until they soften, about 5-6 minutes.
- 9Stir in coriander powder, garam masala, salt, and black pepper; cook for 2 minutes.
- 10Add the cooked lentils and beans to the pot, stirring to combine.
- 11Pour in cream and simmer on low heat for at least 30 minutes, stirring occasionally.
- 12Adjust seasoning to taste and add more cream if desired.
- 13Garnish with chopped cilantro before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat while maintaining flavor.
cream
Healthier: Greek yogurt
Cheaper: milk
Greek yogurt lowers calories and adds creaminess.
Techniques
Equipment
Also Known As
Aloo Gosht, a beloved dish in Pakistani cuisine, combines tender meat and potatoes in a rich, spiced gravy. Traditionally served at family gatherings and celebrations, it reflects the heartiness of South Asian cooking. This dish has gained popularity beyond Pakistan, with variations found in India and Bangladesh, showcasing the region's shared culinary heritage.
Ingredients
- ●mutton
- ●potatoes
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●yogurt
- ●green chilies
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●red chili powder
- ●garam masala
- ●fresh cilantro
- ●oil
- ●salt
Instructions
- 1Heat oil in a large pot over medium heat until shimmering.
- 2Add sliced onions and sauté until golden brown, about 5-7 minutes.
- 3Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- 4Add mutton pieces and brown on all sides, about 8-10 minutes.
- 5Incorporate chopped tomatoes and cook until softened, about 5 minutes.
- 6Mix in yogurt, cumin seeds, coriander powder, turmeric, and red chili powder.
- 7Cover and cook on low heat for 30 minutes, stirring occasionally.
- 8Add chopped potatoes and enough water to cover the ingredients.
- 9Simmer for an additional 20-25 minutes until potatoes are tender and meat is cooked through.
- 10Sprinkle garam masala and stir gently to combine.
- 11Garnish with fresh cilantro before serving.
Ingredient Alternatives
mutton
Healthier: chicken
Cheaper: beef
Chicken is leaner and more affordable than mutton.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt adds creaminess with fewer calories.
fresh cilantro
Healthier: parsley
Cheaper: dried herbs
Parsley can provide a similar flavor profile.
garam masala
Healthier: curry powder
Cheaper: mixed spices
Curry powder is often less expensive and more accessible.
Techniques
Equipment
Also Known As
Originating from the Indian subcontinent, Shami Kababs are a popular street food and party dish, traditionally made with minced meat and spices. These kebabs are often enjoyed during festive occasions and gatherings, symbolizing hospitality and celebration. Today, variations exist globally, with chicken being a common alternative to beef or lamb.
Ingredients
- ●chicken
- ●split chickpeas
- ●onion
- ●ginger
- ●garlic
- ●green chilies
- ●coriander leaves
- ●cumin seeds
- ●black pepper
- ●salt
- ●egg
- ●bread crumbs
- ●oil
- ●lemon juice
- ●fresh mint
- ●water
Instructions
- 1Soak split chickpeas in water for 4-6 hours or overnight.
- 2Boil soaked chickpeas with chicken, onion, ginger, garlic, green chilies, cumin seeds, black pepper, and salt until tender.
- 3Drain the mixture and let it cool slightly.
- 4Blend the mixture into a smooth paste, adding water as needed.
- 5Stir in chopped coriander leaves and mint until well combined.
- 6Shape the mixture into small patties or kebabs.
- 7Beat the egg in a bowl and set aside.
- 8Coat each kebab in egg, then roll in bread crumbs to cover evenly.
- 9Heat oil in a frying pan over medium heat until shimmering.
- 10Fry the kebabs in batches until golden brown on both sides, about 3-4 minutes per side.
- 11Remove kebabs and drain on paper towels.
- 12Serve hot with lemon juice and chutney.
Ingredients
- ●2 medium brinjals (eggplants)
- ●1/4 cup olive oil
- ●2 tbsp soy sauce
- ●1 tbsp balsamic vinegar
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 tbsp fresh parsley (chopped)
Instructions
- 1Preheat your grill to medium-high heat.
- 2Slice the brinjals into 1/2 inch thick rounds.
- 3In a bowl, mix together the olive oil, soy sauce, balsamic vinegar, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- 4Brush the brinjal slices with the marinade on both sides.
- 5Place the brinjal slices on the grill and cook for about 5-7 minutes on each side, or until they are tender and have grill marks.
- 6Remove the brinjals from the grill and let them rest for a couple of minutes.
- 7Sprinkle with fresh parsley before serving.
- 8Serve warm as a side dish or as a main vegetarian option.
Equipment
Fish Fry has deep roots in Uzbekistan, where fresh fish is often enjoyed along rivers and lakes. Traditionally, it's a communal dish, bringing families together for casual gatherings. Today, variations abound, with different spices and cooking methods reflecting local tastes, making it a beloved dish in many cultures around the world.
Ingredients
- ●fish
- ●flour
- ●cornmeal
- ●eggs
- ●garlic powder
- ●paprika
- ●salt
- ●black pepper
- ●oil
- ●lemon wedges
- ●parsley
Instructions
- 1Clean and gut the fish if necessary.
- 2Rinse the fish under cold water and pat dry with paper towels.
- 3Season the fish with salt, black pepper, and garlic powder.
- 4Set up a breading station with flour, beaten eggs, and cornmeal in separate bowls.
- 5Dredge the fish in flour, shaking off excess.
- 6Dip the floured fish into the beaten eggs, coating thoroughly.
- 7Coat the fish in cornmeal, pressing lightly to adhere.
- 8Heat oil in a large skillet over medium-high heat until shimmering.
- 9Carefully add the fish to the hot oil, cooking until golden brown, about 4-5 minutes per side.
- 10Remove the fish from the skillet and drain on paper towels.
- 11Serve hot with lemon wedges and garnish with parsley.
Ingredient Alternatives
fish
Healthier: tofu
Cheaper: chicken
Tofu provides a plant-based option, while chicken is often less expensive.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier with a higher smoke point.
paprika
Healthier: smoked paprika
Cheaper: cayenne pepper
Smoked paprika adds depth without significant cost.
Techniques
Equipment
Also Known As