A GOOD MEAL CAN TURN ANY DAY AROUND !
Mutton Curry is the perfect blend of best flavors in the world.
Hello Everyone! Today I am going to share a very tasty & Delicious Beef Malai Handi Pakistani Food Recipe with you. It is very easy to make at home. I am definitely sure you and your family will like this recipe. I am using simple ingredients in that recipe and these ingredients are easily available in your kitchen corner.
If you are looking for some delicious recipes which are easy to make. Mutton Malai Handi can be ready in approximately 30 minutes and good to serve around 2-4 people. Follow all the steps to get a perfect dish.
This recipe is called Mutton Malai Handi and is no doubt one of the best mutton recipes that you have ever tasted.
Creamy and Spicy Mutton Malai Handi recipe, best served with Tandoori Naan or Paratha. An amazing dish for dinner party.
This delightful recipe of Mutton Malai Handi originated from Mughlai cuisine. We take to achieve a velvety texture that is much more delicious. Depending on how you choose to serve, it will work both in a buffet and a set menu.
Malai Mutton Curry (Mutton Malaiwala) is a rich and creamy chicken curry with pieces cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal.
Malai in Hindi means the thick cream layer collected on the milk. It is basically heavy cream.
Malai Mutton Curry is a North Indian chicken curry with chicken pieces cooked in yogurt, mild spices and then cooked in a rich heavy-cream-based curry.
In this recipe almonds are used to enhance the quality of the dish. Almonds are naturally salt-free/sodium-free and low in sugars.
The mutton meat is a nutritious gold mine, including zinc for a robust immune system, the B12 vitamin for nerve function, and iron for healthy blood. It is especially abundant in iron, which is essential for preserving normal blood haemoglobin levels and avoiding anaemia.
This Malai Mutton Curry is loaded with flavors and comes together in no time using a few simple ingredients.
Delight in the tasty goodness of Mutton Malai Handi. Our succulent mutton pieces are cooked in yogurt and spices, cooked to perfection, with the added cream and slit green chillies that give a sensational finish. Enjoy a mouth-watering flavor experience every time!
Ingredients for Mutton Malai Handi
Steps for Mutton Malai Handi
Mutton Malai Handi
Ingredients
4 to 5 tablespoon Oil
2 medium size Onion
2 medium sized Tomatoes
Half teaspoon Salt
500 grams Mutton
1 tablespoon Ginger-Garlic paste
1 teaspoon Salt
Half cup Water
15 to 20 Almonds
2 Green Chilli
1 teaspoon cumin powder
1 teaspoon Chilli Flakes
1 teaspoon Coriander Powder
Half teaspoon Black Pepper
100 grams Curd
1 teaspoon Dried Fenugreek Leaves
Half teaspoon Garam Masala Powder
1/3rd cup Fresh Cream
Steps
Heat 5 tbsp oil in a pressure cooker add 2 sliced onions 2 sliced tomatoes, half tsp salt and fry it on medium to high flame for 5-6 minutes till tomatoes and onions are soft. When done off the flame and drain the cooked onion and tomatoes from the oil completely and keep aside in a bowl.
Heat the remaining oil in the pressure cooker add 500 gms of mutton, stir fry on high flame for 4-5 minutes till the mutton color changes to light brown.
Then add 1 tbsp ginger-garlic paste, 1 tsp salt and sauté it for 2 minutes on medium to high flame then add half cup water and cook the mutton till tender by closing the lid of the cooker on high flame for 1 whistle and then cook on low flame till mutton is tender, do not overcook the mutton.
Now take the cooked onion and tomato paste in a grinder add 15-20 almonds,(soak the almonds in hot water for 10 minutes then peel it) 2 green chilies, 1 tsp cumin powder, 1 tsp chili flakes, 1 tsp coriander powder, half tsp black pepper powder, 100 grams curd and grind them into a fine paste and keep aside for further use.
Check the mutton when done, transfer it into a wide pan or wok to cook it further.
On the gas add the curd mixture, mix it and let it come to a boil on high flame. When it boils lower the flame cover and cook it for 10-15 minutes till oil separates. After cooking it for 15 minutes check it the mutton will become dry.
To make some gravy add 1 cup hot water mix it, let it boil then add 1 tsp dried crushed fenugreek leaves, half tsp garam masala powder mix it cover and cook on low flame for 2-3 minutes.
Then add 1/3rd cup fresh cream mix it, cook on low flame for 2-3 minutes till oil separates. When done off the flame, let it rest for 10 minutes.
Serve it hot with rice, roti, paratha or naan.
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Tips *You can use boneless mutton pieces if you like. *Adjust the chillies according to your requirement.
