Punjabi Balti Mutton

 Punjabi Balti meat (or Balti Gosht) is a popular, aromatic, and semi-dry curry originating from the British Indian restaurant scene, specifically Birmingham, UK, in the mid-1970s. While it takes inspiration from the northern Pakistani/Kashmiri region (Baltistan), it was developed to suit Western palates by offering a fast-cooked, flavorful, and less heavy alternative to traditional curries.

Please like and subscribe my link given below: Video link https://youtu.be/jPs2bKgz44E Enjoy and thank you, Parsans Kitchen

Important Notes:

 

Spices - Most of the spices used can be bought at supermarket Asian aisle. 

Lamb - Instead of lamb you can use beef, mutton, chicken or pork and create your favourite Balti curry. 

Tomato - Use vine-ripened tomatoes or tinned chopped tomatoes. 

Cooking time can be slightly varied depending on the lamb cut and cookware. It usually takes about 45 minutes to one and half hours to become tender. 

Use a heavy bottom pot which is best for slow cooking recipes.

 

How to serve this dish? You can simply serve with plain basmati rice, pulao rice, naan, garlic naan, chapati, or flatbread. Add Indian-style onion and tomato salad on the side. 

For Vegetarian Balti you can use the following:

Raw Jackfruit (Kathal): Considered one of the best substitutes for mutton.

Soya Chunks/Soya Chaap, Mushrooms, Paneer - while softer, paneer is excellent for absorbing curry flavors and works well if fried before adding to the gravy.

 

 

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 4

Course: Main Course

Cuisine: British Indian, Indian

 

Ingredients:

500 g Boneless lamb 

3-4 Onion Shallot onion or brown onion

4 cloves Garlic Finely grated/paste

1 tbsp Ginger Finely grated/paste

2-3 Ripened tomatoes

2 tbsp Oil Vegetable

1 tbsp Ghee 

Salt and Red Chilli Powder as per taste

2 tbsp Yoghurt or plain full fat yoghurt

3-4 Green chilli cut half lengthways

1 & Half cup Water Warm water, add more water if needed

Handful Coriander roughly chopped

Half tsp Garam masala to add in the finishing

 

Spices:

2-3 Bay leaves

4-5 Green cardamom

1 tsp Cumin seeds

1 tsp Turmeric

1 tsp Garam masala

Half tsp Coriander powder

 

Method:

 

Heat the large heavy-bottom saucepan into medium heat, drizzle vegetable oil and ghee. Once the ghee is melted, add bay leaves, cardamom, cumin seeds and sauté for a few seconds.

 

Add the onions and cook for 2-3 minutes until the onions are soft and translucent. Follow with the grated garlic, ginger and stir well until the onions are slightly brown.

 

Next add the lamb pieces and continue stir until the meat is no longer pink.

Then add the spices, turmeric, garam masala, coriander powder, salt and red chilli powder as per taste.

 

Cook for another 1-2 minutes and add the chopped tomatoes. Continue to cook until the tomatoes are soft and reduced.

 

Next pour the water in and bring it to simmer. Close and lid and cook with low-medium heat for 45 mins to 1 hour until the lamb is soft and tender. Give a good stir occasionally.

Now stir in yoghurt and continue cook for another 4-5 minutes. Turn off the heat and sprinkle garam masala, chopped coriander and fresh green chillies.

Serve hot with tandoori roti, you can also simply serve with plain basmati rice, pulao rice, naan, garlic naan, chapatti, or flatbread. Add Indian-style onion and tomato salad on the side.

Enjoy!

Amritsari Dhaba Prawn Curry

 

Amritsari Dhaba Prawn Curry is a rustic, high-flavour dish that brings the bold, roadside culinary traditions of Punjab’s highways to a beloved seafood delicacy. Unlike delicate, creamy curries, the dhaba-style prawn curry is known for its thick, spicy, and slightly coarse masala, often cooked in a heavy-bottomed wok (kadhai) until the oil separates and coats every piece of the seafood.

 

Please like and subscribe my link given below:

 

Video link

https://youtu.be/z9hoycEjx-8

Enjoy & Thank you,

Parsans Kitchen

 

Important Tips when cooking prawns:

The best, most impactful tip - do NOT overcook the prawns! Prawns become rubbery, flavourless and dry from overcooking. Prawns only need 5 minutes to cook through, going up to a maximum of ten minutes for king prawns. 

Additionally, they don't need to be simmered with the lid on. A quick, high-heat sauté with the lid off is the best way to ensure optimal flavour and texture. 

Aside from that delicious little bite it gives, the crunchy texture and that natural taste of the sea it has, the love about prawns is how quick and easy they are to cook.

Raw prawns take approximately 5 odd minutes to cook through, meaning dinner can literally be on the table in a couple of minutes with very little hard work! 

Make this flavor-packed Amritsari Dhaba Prawn Curry (Prawn Masala) in under 30 minutes.

Serve it with any Indian bread or rice for a hearty meal. They go well with a fresh roti, naan of any kind and alongside rice too with a side salad too

If you would like to serve this alongside another curry, something vegetarian such as Achari Aloo Ki Bhujia, Bhindi or even Tadka Dal.

Prep: 10 minutes

Cook: 20 minutes 

Total: 30 minutes 

Servings: 4 people

Ingredients: 

For The Marination:

500 g medium-sized shrimp cleaned and deveined

Salt and Kashmiri red chilli powder as per taste

1 tbsp lime juice

For The Curry:

1 tsp cumin seeds

1 cup finely chopped onions

2 tsp ginger garlic paste

Half cup pureed fresh tomatoes

Half cup yogurt (dahi, curd) (whisked)

2 tsp coriander powder

Half tsp cumin powder

Half tsp  turmeric powder

Half tsp Garam masala powder

Salt and Kashmiri red chili powder as per taste

2 tbsp chopped cilantro (fresh coriander leaves)

4 tbsp oil

Method:

Marinate The Shrimp:

Rinse clean and devein the Prawns and drain well.

Mix Prawns, salt, chili powder, and lime juice in a bowl and keep aside.

Sear the Prawns: Heat 1 tbsp of oil and ghee in a kadhai. Sear the prawns on high heat for 30–40 seconds per side. Remove immediately to prevent them from turning rubbery.

Make the Curry:

Heat oil in a pan over medium-high heat.

Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.

Add onions and cook until they turn light brown, stirring frequently.

Add ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.

Now add tomatoes and yogurt and cook for 2-3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.

Add coriander powder, turmeric powder, red chili powder, cumin powder, and salt, and cook for 2-3 minutes.

Mix the marinated and seared shrimp and half cup of hot water in the pan. Cook for 5-6 minutes.

Add more water if you like a thinner gravy. Check for salt and add more if needed.

Add garam masala powder and cilantro and mix well. Serve hot.

Serve it with a fresh roti, naan of any kind and alongside rice too for a hearty meal with a side salad too

You can also serve with vegetarian Achari Aloo Ki Bhujia, Bhindi or even Tadka Dal.

Anglo Indian Railway Mutton Curry

 

Preface:

 

Anglo Indian Railway Mutton Curry was developed by the chefs of the Indian Railways during the British Raj keeping in mind the delicate palates of the British people. It was first introduced on the Frontier Mail (Golden Temple Mail) run by the Western Railway during pre-independence era. This milder version of the classic mutton curry was not too spicy yet an amazing fusion dish blending the taste of both Indian and English spices. The Railway Mutton Curry was served with rice, bread or dinner rolls.

 

Please like and subscribe my Video Link given below:

 

Video link

https://youtu.be/rJ9cGM-I5_U

Filename

 Anglo Indian Railway Mutton Curry.mp4

 

Thank you and regards,

Parsans Kitchen

This curry is mostly prepared using English spices such as pepper, bay leaves, cloves, nutmeg, cinnamon, and Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc. It has it’s own distinctive aroma from the flavor of mustard oil, fennel, whole spices, coriander, cumin, vinegar etc. This Railway Mutton Curry was cooked in the railway canteen and served mostly in the recreation rooms and first class dining cars on the train during British Raj.

 

Serve Railway Mutton Curry along with Jeera Rice, Phulka and Burani Raita for a weekday lunch or dinner.

 

Notes:

If you dislike bone-in pieces, use boneless mutton cut into 1and ½ inch pieces.

Potatoes – Like Bengali mutton curry, this curry uses big pieces of potatoes.

Potatoes are cooked in the curry itself; therefore, you do not have to boil them. Just peel and half them to add to the curry.

Coconut Milk – It is used to mellow down the spicy curry.

You can either use store-bought coconut milk or make it at home.

Oil – For an authentic flavor, make this curry in mustard oil.

If you don’t have mustard oil, you can make this delicious mutton curry with any cooking oil or even ghee.

Whole Spices – You will need whole spices such as bay leaves (tejpatta), cloves (laung), green cardamoms (hari elaichi), black cardamoms (badi elaichi), fennel seeds (saunf), cumin seeds, and dry red chilies.

Spice Powders – In addition to whole spices, you will need some everyday spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt.

You can increase the amount of red chilli powder if you want the curry to be spicier.

Tamarind Pulp – Traditionally, tamarind pulp or white vinegar was added to this curry to add tang and ensure it lasted longer.

Others – You will also need red onions, ginger-garlic paste, and cilantro (fresh coriander leaves).

This curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it in a pan or in the microwave until nicely hot before serving. Add some water before heating if the curry has thickened after refrigerating.

 

 Summary:

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 6 people

Ingredients:

1 kg Mutton cut into 1 ½ inch pieces

1 & Half cup thinly sliced onions

2 tbsp ginger garlic paste

2 potatoes (peeled and cut into half)

2 bay leaves (tejpatta)

2-3 cloves (laung)

2-3 green cardamoms (hari elaichi)

2 black cardamoms (badi elaichi)

1 tsp fennel seeds (saunf)

1 tsp cumin seeds

2-3 dry red chilies

2 teaspoons coriander powder

1 tsp turmeric powder

1 tsp cumin powder

1 tbsp tamarind pulp (or 1 tablespoon white vinegar)

2 tbsp chopped cilantro (fresh coriander leaves)

1 cup coconut milk

Salt & Red Chillie Powder as per taste

Mustard oil or any other cooking oil

Method: 

To Cook The Mutton:

Rinse mutton and add it to a pressure cooker

Add 2 cups of water and salt and stir gently

Close the lid and pressure cook for 1 whistle on high heat. Reduce the heat and cook for 20 minutes

Remove the cooker from heat and let the pressure release naturally

Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid

To Make the Curry:

While the mutton is cooking, make the curry

Heat mustard oil in a pan over medium-high heat

Once the oil is hot, add bay leaves, cloves, green cardamoms, black cardamoms, fennel seeds, cumin seeds, and dry red chilies, and let them crackle for 4-5 seconds

Add onions and cook until they turn slightly brown (7-8 minutes), stirring frequently

Add ginger garlic paste and cook until onions turn nicely brown

Now add coriander powder, turmeric powder, chili powder, and cumin powder, and cook for 2-3 minutes.

Reduce the heat to low

Add the cooked mutton along with the broth and potatoes. Mix well

Cover the pan with a lid and cook for 15-20 minutes until the potatoes are cooked well, stirring a few times while cooking

Add tamarind paste and cilantro and cook for 3-4 minutes

Now add coconut milk and cook until the curry comes to a gentle simmer

Check for salt and add more if needed

Serve it with steamed rice or Jeera Rice, Indian breads like tandoori roti, phulka, naan or bread roll.

Andhra Chilli Chicken

Based on common Andhra-style chilli chicken techniques, this recipe focuses on a spicy, green-chilli heavy, and semi-gravy style dish.

Andhra Style Green Chilli chicken is a dry chicken recipe that is spiced mainly with green chilies and it also appears green in colour. It can be served as a dry snack or a side dish with your fried rice or noodles. Green Chilli chicken is a hot and spicy.

Please like and subscribe video. The link is given below:
Video link
https://youtu.be/guSy9MQZ4ps

Parsans Kitchen

Important Tips:Cook the Chicken: Add the marinated chicken and cook on medium-high heat for about 5 minutes, allowing the moisture to evaporate slightly.

Add Green Paste: Add the prepared green chilli-coriander paste. Mix well and fry for 3-5 minutes until the oil starts separating from the masala.

Simmer: Cover and cook on low heat for 10-15 minutes or until the chicken is fully cooked and tender. If it dries out too much, add a little water to make a thick gravy.

Buttermilk Soak: To make the chicken extremely tender, soak it in buttermilk for 2 hours before marinating.

Curry Leaf Flavor: Do not skimp on the curry leaves, as they provide a crucial, authentic flavor.

 Heat Control: If you prefer it less spicy, de-seed the green chillies before blending. 

 To Serve: It can be served as a dry snack or a side dish with your fried rice.

 Time: Prep: 1hr

Cook Time: 15 m

Total: 1h 15min

Makes: 2 servings

 Meal: Dinner

Cuisine: Andhra

Ingredients:

Chicken: 500g boneless (boneless) cut into small pieces (preferably thigh pieces for tenderness)

For Marinade:

Half thick Curd (Yogurt)

1 tsp Ginger-Garlic Paste

Half tsp Turmeric Powder

1 tsp Garam Masala

Salt as per taste

1 tbsp Lemon Juice

1 tbsp Soy sauce

For the Green Paste:

1 bunch fresh Coriander leaves

8-10 Green Chillies (adjust for heat)

For Cooking:

1 tsp Cumin seeds

2-3 sprigs Curry Leaves

1 large Onion, finely chopped

1 tsp Ginger-Garlic Paste

Half tsp Garam Masala

1 tbsp Soy sauce

3 tbsp Oil (or mix of oil and ghee)

To Garnish: Fresh coriander, Curry leaves, slit green chillies. 

Method:

To Marinate the Chicken:  Combine the chicken with the yogurt, ginger-garlic paste, turmeric, garam masala, salt, and lemon juice. Let it rest for at least 1 hour (or overnight in the fridge).

To Make the Green Paste: Blend the green chillies and coriander leaves into a smooth paste using small amount of water.

To Temper and Cook: Heat 3 tbsp oil in a pan or kadai. Add cumin seeds and curry leaves, letting them splutter.

Sauté Aromatics: Add the finely chopped onions and fry until golden brown. Add 1 tsp ginger-garlic paste and sauté until the raw smell disappears.

Now add soy sauce and 2-3 tablespoon of green masala prepared. Mix well.

Add the marinated chicken and fry with the green masala mix till the moisture evaporates and the chicken is tender and nicely cooked. 

Garnish with fresh coriander, curry leaves, and slit green chillies.

Serve hot as a dry snack or a side dish with your fried rice or Fried Noodles.