Saturday

A SIMPLMARGHI NO KHARO RUS (A SIMPLE CHICKEN GRAVY)E CHICKEN/MUTTON GRAVY

MARGHI NO KHARO RUS (A SIMPLE CHICKEN GRAVY)
rodas-recipes
GOS NO KHARO RUS ( a simple mutton gravy)

1/2 KG CHICKEN / MUTTON
6 SMALL POTATOES PEELED AND CUT IN HALVES
3 MEDIUM ONIONS CHOPPED VERY FINE
2 MEDIUM TOMATOES CHOPPED FINE
1 TEASPOON GINGER/GARLIC PASTE
1/4 TEASPOON TURMERIC/CORIANDER/RED CHILLI POWDER
1 TEASPOON CUMIN SEEDS
A LITTLE CINNAMON, CLOVES AND CARDAMOM
1 BAY LEAF
MILK FROM HALF A COCONUT
1 TABLESPOON OIL
SALT / 1/2 TEASPOON GARAM MASALA POWDER

In a pressure pan heat the oil and add the bay leaf and whole spices. Add the onions (reserving about 1/2 an onion) and fry on a low flame till golden brown. (The oil in this dish should be the minimum required to fry the onions as coconut milk is to be added later on; if you find that you can still see a little oil after the onions are fried.....simply drain it out of the pan and then continue). Add the ginger garlic paste and allow to fry for about 2 minutes. Add the meat, then salt and then the powder masalas giving them about 2 minutes each. Add the potato pieces and saute them too. Then add the balance onion and tomatoes and saute them too. Add the garam masala powder at this stage. When you see a little fat glistening add a little water and the coconut milk. Close the pan. Chicken would require 10/15 minutes and mutton about 20/25 minutes.
Serve with boiled rice, slices of lime and a salad made of chopped cucumber, onion and tomato tossed with a little salt and chopped coriander leaves.
(this is a really soupy dish and is refreshingly light and tasty).
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1 comment:

  1. delna9:25 PM

    Roda, why not use ground coconut in ras, instead of using coconut milk? I see so many recipes for curry too, where you are asked to use coconut milk instead of coconut (ground). Is there any reason for this, apart from texture? Ground coconut adds thickness, so I usually prefer using that. (Besides, I hate throwing out the coconut waste!)

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