Kheema Mutter & Potato's Curry || Lamb Mince, Peas and Potato's Curry || Rumana's UK Kitchen

It doesn’t matter you have enough ingredients in your pantry or not. When you crave for good Indianmeal, then you’ll make it no matter what 😜this was our dinner last night kheema mutter, along with Roti and salad..xx

Click on the link below to know the full recipe video step by step.

https://youtu.be/AocomyypOGM

Ingredients.

250 gram lamb kheema (mince)

1 cup green peas (mutter)

2 large chopped potato's

1 large chopped onion

1/2 can tomato's or 2 large chopped tomato's

1 tsp ginger garlic paste

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp mutton masala (optional)

1 tsp kasuri methi (dry fenugreek leaves)

1/2 tsp cumin seeds

1 green cardamom

2 cloves

1/2 inch cinnamon stick

1 bay leaves

Salt to taste

Oil as required. xx

Chicken Tikka Masala.

Who needs Indian takeaway when you can create a feast at home with basic ingredients you have at home.. some dishes sounds fancy but you need very basic ingredients and less time to cook delicious 😋lunch or dinner.. it’s a beautiful weather outside and it calls for yummy dinner to site in garden and relish this yummy food.. xx What you guys are having today?? X

Click on the link below to watch a video recipe.

https://youtu.be/Xv2TGEKEq6k

Ingredient's to marinate chicken

250gram chicken picese (boneless)

1/2 cup yogurt

1tsp red chilli powder

1tsp coriander powder

1/2tsp turmeric

1/2tsp garam masala

pinch of food color (optional)

1/4tsp white pepper powder

1tbsp ginger garic pastre

Salt to taste

for the curry

1large onion

1/2 can of tomato or 3 tomatos puree

1tsp ginger garic paste

1/2tsp red chilli powder, 1/2tsp garam masala

1/4tsp turmeric, 1tsp coriander powder

1tbsp kasuri methi, dry fenugreek leaves

1tbsp tomato puree

1tsp kasuri methi

Oil and Butter as required

Salt to taste

1/2cup fresh cream

Malai Kofta.

Malai Kofta is a very popular North Indian delicacy. Paneer and potato balls deep friend and then added into a creamy onion and tomato gravy, then garnished with cream and Served with naan or Jeera Rice. This is a bit lengthy recipe but I have tried to make it easy as much as possible. Do try this dish and let me know..

Ingredients For Kofta.

2 large boiled potato

250 gram paneer

2 tbsp corn flour

1/4 tsp white pepper

1/2 tsp kasoori methi

1/4 tsp garam masala

Salt to taste

Oil for deep frying.

Ingredients For Gravy.

1 large onion, 2 large tomato, roughly chopped

1tsp ginger garlic paste

8 to 10 cashew

1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp garam masala

1 green cardamom, 2 cloves, 1 small cinnamon stick

2tbsp butter

1/2 cup fresh cream 

Salt to taste.

Cooking Method.

In a deep kadai, add enough oil to deep fry the koftas. Take all the kofta ingredients in a large mixing bowl, mix everything to foam a dough, then divide the dough into small lemon sized balls. Now deep fry them in hot oil. and set it aside.

In a another deep pan, add 1tbsp butter, once the butter is melted, add all the gravy ingredients(except Cream) and cook till everything comes together, then allow the masala to cool. Now grind the cooled masala in to smooth paste.

In a same pan, add another 1tbsp of butter once the butter is melted, add the masala paste and cook for 4 to 5 mintes, Then add the cream and fried koftas, and cook for another 2 to 3 minutes on a medium heat.

Garnish with cream and Serve with Naan.

Spicy Madras Egg Curry.(Pressure Cooker Version)

Spicy Madras Egg Curry. Here in Britain, Madras curries are so common that you'll find in each and every Indian restaurant. According to the local people it is very hot and spicy, but for me it was very bland and after trying in few restaurant I was so much in mood to cook my own version of spicy madras curries. I have tried in chicken, mutton and egg too, but this is the curry most loved by my husband. I have tried making the madras curry masala at home and it taste better then the store bought one and will be posting the recipe for masala also in next post. This gravy taste better if it is little thin but you can make gravy according to your choice thin or thick. Do try this spicy curry at home and enjoy with your family.

Ingredient's.

4 hard boiled eggs

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1tsp madras curry masala

1/2tsp turmeric, 1tsp coriander powder

1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

2 bay leaves

2 dry red chillies

1tsp kasoori meethi

3tbsp oil + 1tbsp for frying eggs

Salt as per taste.

Cooking Method.

In a non-stick pan, add 1tbsp oil and fry the eggs to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water, fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add fried eggs, kasoori meethi, salt and mix. Add another 2cups of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame). Allow the pressure to go completely before you open the cooker.

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Kadai Paneer. A Creamy Cottage Cheese Curry With Capsicum.

Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

250g paneer (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric and salt, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 4 to 5 minutes or till all the masala is coated well to the paneer and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Kadai Chicken.

Kadai Chicken is also known as a kadai ghost prepared with mutton or lamb and this dish is originated from Pakistan and North India. This dish is known for it's spicy and flavourful taste and can be served with naan, roti or jeera rice. As everybody knowns this days cooking is all about experimenting and cooking something different and that how I keep trying something new every time. I have added capsicum in to this dish which is optional and I have used milk instead of cream and it still gave me the thick and creamy gravy which went very well with homemade garlic naan. It is worth trying this recipe and you will be very happy with the results.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Butter Paneer Masala..

Now I understand why new mom's are so exhausted and tired every time... Before 2 weeks my life was so different and now my life is so exciting and busy. I use to finish my household work in the morning and then jump on blog and facebook for whole day till my hubby comes homes.. Now from the time I woke up and till I sleep I'm so busy with my little girl and I don't even have time to check my mails, Facebook nor write blog.. Actually this is what I wanted all this time and now its here... I got some time today and thought to do quick post about my recipe.

Butter Paneer Masala.. This is one of the most famous paneer dish which is served in almost all the Indian restaurant. I had made this dish when I was pregnant keeping this in my mind that I wount be getting time to do anything thing atleast for a month so I had cooked few dishes and draft them and this is the best time to clear off my all draft posts..

Ingredient's.

250gms paneer cubes

4tbsp butter

1 big onion, 2 green chilli (finely chopped)

1 tbsp ginger garlic paste

1cup tomato puree

1 tbsp chilli powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala

1/2cup fresh cream

1tbsp kasuri meethi

Salt to taste.

Cooking Method.

Heat 1tbsp butter in a pan, add the paneer and saute till it turns to golden brown in colour.

Remove from the flame and keep aside.

Heat the remaining butter in the same pan, add the onion, green chilli and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.

Add the chilli powder, garam masala, turmeric, coriander, salt and tomato puree, mix and cook for 5 minutes.

Add the paneer and 1/4cup of water and simmer for 4 to 5minutes minutes.

Then add the cream and simmer futher for 2 minutes. Sprinkle the kasuri meethis from top.

Garnished with coriander and Serve hot with Naan, Roti or Jeera Rice..

Kasuri Meethi Chicken Curry..(Dired Fenugreek Leaves Chicken Curry. Pressure Cooker Version)

Kasuri Meethi Chicken Curry!!! I have taken this picture almost a year back and never post it.. When ever I plan to post this but some how I use to end up posting some other recipe. As I'm fully prepared to clear all my draft, so this was the first recipe to come up on my blog.. 

Kasuri Meethi has lots of medicinal value and I'm not very good at explaining but I know it is very good for health and I always make a point to add few leaves in my veg or non-veg dishes.. I really love the taste of kasuri meethi. This chicken curry is often asked to cook in my family and I'm sure once you people get the taste of it you can't stop yourself cooking this atleast twice a month..

Ingredient's.

1/2kg chicken (cut into medium size pieces)

2 medium onion, 1 large tomato (finely chopped)

2tsp ginger garlic paste

1tsp red chili powder, 1/2tsp turmeric, 1tsp coriander powder

2tsp chicken masala

2tsp kasuri Meethi (dried fenugreek leaves)

1/2tsp cumin seeds

2 bay leaves

3tbsp Oil

Salt to taste.

Ingredient's To Grind.

3 green chilli

1 black cardamom, 2 cloves, 1 cinnamon stick

1 green cardamom, 1 star anise

Handful of chopped coriander leaves.

Cooking Method.

In a mixer jar, add all the grinding ingredients and make a smooth paste by adding little water and set it aside.

In a pressure cooker, add oil, when oil is hot, add cumin and bay leaves, when they crackle. Add onion and fry to golden brown. Add the grounded paste along with red chili powder, turmeric, coriander powder, chicken masala and ginger garlic paste. and fry till the raw smell goes.. Add the tomato and fry till the oil start separating.(keep smashing the tomato in between)

Then add chicken, kasuri meethi, salt and 1 to 2cup of water and close the pressure cooker and cook for 2 whistle on a medium low heat.. Allow the pressure to escape before opening the cooker.

Garnish with some more fresh coriander leaves.

Serve hot with Rice or Roti..

Lady's Finger & Kasoori Meethi Fry (Okra With Dried Fenugreek Leaves Stirfry)

Lady's Finger & Kasoori Meethi Fry. I cook okra twice a week, because it is the most favorite dish in my family and it cooks very fast and saves lot of time.. Adding kasoori meethi to okra it takes the dish out of the world and it is very healthy too. Very simple dish with minimum ingredients...You can serve this with Roti's or as a side dish with rasam rice..

 

 

Ingredient's
250 gram bhindi
2tbsp kasoori meethi
1 onion, 2 green chilly (finely chopped)
1tsp garlic and garlic paste
1/2 tsp turmeic, 1/2tsp coriander powder
1/2tsp cumin seeds
1/2tsp mustard seeds
Oil and Salt as per the taste.

 

 

 

Cooking Method
Cut the okra in to small pieces (Do not add a water on okra keep them dry while cutting)
In a deep frying pan add oil, mustard and cumin seeds, when they splutter, add garlic paste, onion and green chilly, fry to golden brown to lite brown. Then add turmeric, coriander powder stir for 30sec
Now add okra and mix well, Cover the lid and cook till the okra is soften. Then add Salt and Kasoori Meethi and again close the lid and cook for another 3 to 4 minutes.cc
Garnish with coriander leafs
Serve hot with Roti.

 

 

Tomato Briyani..(Pressure Cooker Version)

Tomato Briyani is very similar to Tomato rice with a little twist of ingredients. Tomato rice taste more a like tangy taste, but i have kept very less sour taste in briyani. Last week during his holidays i had cooked this one pot meal for the lunch and i serve with chilled yogurt raita. When ever you ask him shall i cook tomato rice he will never say no to it, he loves tomato rice but i'm not a big fan of rice items, i cook rice items just because he likes it and i enjoy seeing him eating.. This is my new innovation in briyani and my hubby like it very much. I hope my blog readers also like this recipe :)

Ingredient's

2cup Raw rice

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms

2 dry red chillie, 2 star anise 

2 Onions, 2 green chillies (finely sliced)

2 ginger garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin, 1/2tsp mustard seeds 

1/2cup curd

a pinch of food color 

Tomato 2 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste 

Coriander leaves for garnish.

Cooking Method

Heat oil in a pressure cooker, add cumin, mustard, cinnamon, cardamoms, star anise, red chillies and bay leaf, stir fry 30 secs. Add the sliced onions and saute for 3minutes. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5minutes. Add red chili powder, turmeric and coriander powder and mix. Add chopped tomatos, curd and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, food color, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame)

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Tomato Rice.. Pressure Cooker Version.

Tomato rice is one of the best rice dish in my opinion. Because it gives a very tangy taste and i love it. Even in my family also every one likes it. When i got newly married i was not sure to pack this rice for my hubby in his lunch bcoz i had no idea whether he will like it or not. Few months back i wanted to give something different for his lunch. Without telling him i packed tomato rice for his lunch box and he liked it very much and he requested me to give tomato rice very often. My recipe is very different from a usual tomato rice. Do try and let me know..

Ingredient's

2cup Raw rice

3tbsp green peas

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms, 2 dry red chillie

2 Onions, 2 green chillies (finely sliced)

1 1/2tsp ginger-garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin 

1/2cup curd 

Tomato 3 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste

Coriander leaves for garnish)

Cooking Method 

Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the sliced onions and saute for 3mts. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder turmeric and coriander powder and mix. Add chopped tomatos, curd, green peas and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame) 

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Kasuri Meethi And Potato Sabji (Dry Fenugreek Leafs And Potato Stirfry)

Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. This kasuri meethi and potato sabji is very commonly cooked in north Indian houses. Even i tried this sabji first time and it was very tasty with roti. Now i add kasuri meethi to all most all the dishes because it gives a very good taste and it is very good for health too...

Ingredient's

2 medium potatoes (Cut into medium sized)

1 small onion, 2 green chillies (finely chopped)

1/2 cup of dry meethi 

1/2tsp turmeric powder, 1/2tsp coriander powder, 1/2tsp garam masala

1/2tsp mustard seeds, 1/2tbsp meethi seeds, 1/2tsp cumin seeds

1tsp ginger garlic paste

2 dry red chilly

Oil 2tbsp

Salt to taste.

Cooking Method

In a deep frying pan add oil, when the oil is hot add dry red chilly, mustard seeds, cumin seeds and meethi seeds and let it splutter. Then add onion and green chilly and fry to golden brown, then add the turmeric, coriander powder and garam masala, and fry for 3 to 4 minutes. When the raw smell goes add ginger garlic paste, potatos and kasuri meethi, fry them all together and add salt. Cover the lid and cook them till the potatos are cooked. Then granish with coriander leafs. 

Serve hot along with roti or hot daal/yogurt rice.