Laal Maans

Laal maans.
A spicy and lipsmackingly delicious mutton curry from Rajasthani cuisine. A fiery hot and laal or bright red coloured curry. This spicy, rich, aromatic and red mutton curry is made of yoghurt, onion, garlic, cardamom, cloves, cinnamon and mathania chillies. But it you don’t have mathania chillies, you can use Kashmiri red chilli. Use chilli according to your taste. If you want it hot add red chilli powder or chopped green chillies. My family members can’t eat too hot so I have used less chilli.

Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.
Source

This month in Shhhhh cooking secretly challenge facebook group we members are sharing different dishes from the cuisine of Rajasthan.
This month my partner is very talented blogger Pavani Gunikuntla who blog at Pavanis kitchen. I always love her healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. Before giving secret ingredient we always ask our partner about her choice. And I have wanted to make this laal maans. Everyone in my family loves it and I wanted to share the recipe for my readers. So as secret ingredient Pavani gave me curd and green cardamom and I gave her red chilli powder and cumin seeds. Do visit her blog to check the delicious Dahi kadhi recipe she made with these ingredients.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

Normally mathania chillies are used to make this mutton curry. But We don’t get this chilli in our state. So I have used Kashmiri red chilli powder. This spicy mutton curry is goes well with steamed rice, jeera rice, pulao, roti, naan, bajra roti or any bread. Picture courtesy my daughter Suchismita .

Recipe

Mutton – 500 gram

Onion – 4, thinly sliced

Black cardamom – 2

Green cardamom – 4

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Mustard oil – 1/2 cup

Curd – 1/2 cup

Salt to taste

Ginger garlic paste – 2 tablespoon

Turmeric powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 3 tablespoon

Ghee or clarified butter – 2 tablespoon

Warm water – 1 & 1/2 cup

Cilantro or coriander leaves and onion slices to garnish

Method

1. Heat mustard oil in a pan or pressure cooker.

2. When the oil becomes smoking hot remove from heat.
Let it cool down for a minute. Add bay leaf black cardamom, green cardamom, cinnamon, cloves and slices onion. Heat again and fry till the onion becomes brown.

3. Add mutton pieces, salt, ginger garlic paste and all the dry spices. See notes for other options for chillies. Saute till oil leaves the sides.

4. Add well beaten curd and mix well. Saute again till dried up and oil separates.

5. Add warm water and pressure cook till mutton pieces becomes tender.

6. Let the pressure settle on its own.
Open the pressure cooker and heat again. Check the seasoning and adjust as require. If require add little more water or if you want more thick gravy boil for a few minutes more till you get your desired consistency.

7. Add ghee and mix.

8. Remove from heat. Garnish with chopped cilantro or coriander leaves and onion slices.
Serve with hot steamed rice, jeera rice, pulao, puri, roti, naan, bajra roti or any bread.

Notes
1. You can add some finely chopped green chilli with sliced onion if you want more spicy and hot curry. Or you can use hot variety red chilli powder. Use chilli according to your spice tolerance.
2. If you have red Mathania chillies or kashmiri dry red chilli either dry roast and powder or soak in water for 20 – 25 minutes and grind and use instead of kashmiri red chilli powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest

Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Spanish Moulded Rice

Spanish moulded rice.
One pot and comfort meal. You don’t need much time to cook this delicious rice dish. No fuss, easy and quick to make. You need only some vegetables and spices with rice to make it.

Lightly flavoured with cloves, cinnamon and pepper corns.
Not only delicious this moulded rice looks beautiful.
I have shared some more one pot meal recipe here. Click the name to get recipes.

Beetroot rice

Mexican green rice

Carrot rice or pulao

Mexican rice

Mint rice

Egg pulao or egg biryani

This post is going to be a part of the 135th #Foodiemonday bloghop theme is #CookfromaCookBook.

So here is a recipe from Nita Mehta’s cookbook. Carrot, beans and tomato made this rice dish healthy and yummy. Peas are not in the recipe but I have added little frozen peas because I love peas in rice dishes. You can omit it if you want.

Recipe

Basmati rice – 1 cup

Fresh beans – 7 – 8, cut into small diagonal pieces

Carrot – 1, cut into tiny cubes

Capsicum – 1, cut into tiny pieces

Onion – 1, finely chopped

Tomatoes – 2, finely chopped

Green peas – 1/4 cup, optional

Curd – 1 tablespoon

Oil – 4 tablespoon

Garam masala powder – 1 teaspoon

Salt – 1&1/2 teaspoon or to taste

Garlic – 6 – 7 flakes

Whole red chilli – 2 – 3

Powder together

Cinnamon or dalchini – 2 stick

Cloves or laung – 3 – 4

Pepper corns or kali mirch – 3 – 4

Garnishing

Firm tomato – 1, cut into slices

A few lettuce leaves dipped in ice cold water for 30 minutes or more

Method

Boil rice in plenty of water till just tender. Don’t over cook. Strain and keep aside.

Wash beans and carrot. Put in a pressure cooker with 3-4 tablespoon water. I have used frozen peas but if you are using fresh peas add with beans and carrot in pressure cooker. Peas are not in the book.

Keep the pressure cooker on fire. As soon as the hissing sound starts, remove from fire. Do not let the whistle come. Keep aside.

Powder cinnamon, cloves and pepper together on the chakla belan or rolling pin. I have used my mortal pastel.

Crush garlic and whole red chilli together on the chakla belan or rolling pin.

Heat oil in a pan. Add chopped onions. Cook till light brown.

Add garlic chilli paste. Saute for 1 – 2 minutes.
Add curd, tomato and capsicum.
Cook on low heat for 1 minute.

Add the powdered whole spices,steamed carrot, beans and boiled rice.
Add salt and garam masala. Stir fry for 2 – 3 minutes.

Wash ( rinse) a jelly or a cake mould. Do not wipe it. Grease it with oil. I have used a oven proof glass bowl.

Arrange tomato slices on the sides of the greased mould. Pack with the ready rice. Cover with a foil.

At serving time bake in a preheated oven at 190° for 10 minutes.
Unmould on a plate lined with lettuce leaves or decorate the plate with fresh coriander or cilantro with stalks and lemon twist. I have used coriander leaves.
Enjoy…..

Happy cooking

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Rara Mutton 


Rara mutton or rara ghosht. 

A very flavourful mutton dish. Made of mutton pieces, minced mutton or keema and whole spices. Flavour of dry roasted powdered spices makes the dish superbly delicious. 

After reading Vir Sanghvi’s article in Hindustan Times Brunch I was tempted to try it. And very happy with the taste. 

Browsed for the recipe. There are different varieties. According to Vir Sanghvi it is a fusion dish so I didn’t follow any particular recipe. I have some roasted ground spices which we call ‘bhaja moshla’ in Bengali. And its made my cooking easy. 

Now read what Vir Sanghvi has written about the recipe. 

“I thought back to the best Rara Ghosht I had eaten and it was at Embassy restaurant in Connaught Place’s D Block, famous for its Dal Meat and its old-style Punjabi restaurant cooking. I persuaded Amit Kundal, the executive chef at Embassy to send me the recipe. It was as I remembered. You cook the mutton pieces first with onions, ginger and garlic paste, coriander and cumin seeds, chilli powder and garam masala. When the mutton is ready, you add keema. Tomatoes, garlic and chillis come next and then you slow cook the dish till the flavours have mingled.”

Source

Recipe is very simple. You have to use only whole spices, onion, garlic, ginger, and some regular spices which we use in our curry. 


Recipe 


Mutton – 500 gram 

Mutton mince or keema – 200 gram

Onion – 4 sliced 

Garlic paste – 1 tablespoon

Ginger paste – 1 tablespoon

Tomato – 5 finely chopped 

Green chilli – 3-4 finely chopped 

Coriander leaves – 2 tablespoon chopped 

Salt to taste 

Turmeric powder – 1 /2 teaspoon 

Coriander powder – 1 teaspoon 

Cumin powder – 1 teaspoon 

Kashmiri red chilli powder – 2 tablespoon 

Garam masala powder – 1/2 teaspoon, optional 

Nutmeg powder – 1/4 teaspoon 

Sugar – 1/4 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Bay leaf – 1 

Green cardamom – 3-4 

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 1 string 

Mustard oil or ghee/clarified butter  – 1/4 cup 

For marinating 
Curd – 1/2 cup 

Salt 1 teaspoon 

Garlic paste – 1 teaspoon 

Ginger paste – 1 teaspoon 

Mustard oil – 1 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Nutmeg powder – 1/4 teaspoon 

For roasted powdered spices 


Cumin seeds – 1 tablespoon 

Coriander seeds – 1 tablespoon 

Green cardamom – 4

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 2 strings


Method 


Heat a pan and add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 4 cardamom, 1 inch piece cinnamon, 4 cloves and 2 strings of mace. Dry roast on low flame. Spices should’nt be burnt. Stir continuously. Roast until colour of the spices slightly changed and becomes fragrance. Let it cool down. Grate the nutmeg and keep aside. 

Clean and wash well the mutton pieces and minced mutton or keema separately. 

Marinate the mutton pieces with curd, salt, garlic paste, ginger paste, mustard oil, 1 teaspoon powdered roasted spices and 1/4 teaspoon nutmeg powder. Mix well and keep aside for 30 minutes. 

Crush the cardamom, cinnamon, cloves and mace. 

Heat oil or ghee or clarified butter in a pressure cooker.

I have used mustard oil but if you like you can use ghee. Add bay leaf, crushed cardamom, cinnamon, cloves and mace. 

Add sliced onion and chopped green chillies. Add sugar. Fry until the onions becomes translucent. 

Add the marinated mutton pieces. Fry until the mutton changes it’s colour. Stir continuously to avoid sticking from downside. 

When the mutton starts to change it’s colour add the tomatoes, ginger paste and garlic paste. 

Saute until the tomatoes becomes mushy. 

Add salt, be careful we have already added 1 teaspoon salt while maintaining. Add cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, dry roasted powdered spices and nutmeg powder. 

Saute until the tomatoes mixed well and dried up completely. Keep stirring. 

Now add the minced mutton or keema. Fry till oil leaves the sides. 

Add the remaining marinating spices and curd. Add water to make a thick gravy. Mix well. Add chopped coriander leaves. 

Close the pressure cooker with lid. 

Switch off the flame after 8 whistle or till the mutton pieces becomes tender.

Let the pressure settle down on it’s own. 

Open the pressure cooker and check if it is done. If not pressure cook again for 1-2 whistle. 

You can garnish with chopped coriander leaves and ginger julienne. 

Serve with hot steamed rice, roti or Indian flat bread, paratha, naan or puri. 

Enjoy……

I would love to hear from you. If you like the recipe please leave some words in comment. 

Stay connected at 

https://www.facebook.com/BatterUpBySujata
https://twitter.com/SujataRoy12?s=07
https://www.instagram.com/sujata.roy24

Railway Mutton Curry 


Railway mutton curry.

An easy to cook, delicious and flavourful mutton curry with onions, tomatoes, garlic and some flavourful spices.

Here is a story behind this super delicious mutton curry. It takes you back to the colonial era. It was first served in first class compartment of Indian Frontier Mail or Golden Temple Mail. This spicy mutton curry also used to serve in the railway refreshment room and other long distance train to serve the British palate. It was  generally served with bread or dinner rolls.

There are many variations of this curry which indicates the train routs.

Our this week’s #Foodiemonday bloghop theme is #Colonialinspired cuisines. I think its the best event to share this less spicy version of Bengali mutton curry or mangsor jhol.

One of story behind it that a drunken British officer stumbled into the railway kitchen in midnight. At that time kitchen service was over and the cooks were preparing their own food. And their one dish was spicy and hot Bengali mutton curry. British didn’t like the hot spicy taste so the curry was changed from a spicy curry to less spicy curry by adding curd and coconut milk. The officer overjoyed with the taste and included it on the food menu of train. And he fondly called it Railway mutton curry.

Here is the recipe of one of the most popular mutton curry, a little less spicy version of Bengali mutton curry with coconut milk. Goes well with steamed rice, pulao, roti or Indian flat bread paratha and puri or luchi.

Recipe 


Mutton – 250 gram

Onion – 2 large sliced

Potatoes – 2 large

Garlic – 8 cloves finely chopped or crushed

Ginger – 1 inch piece grated or paste

Tomatoes – 2 large ground

Green cardamom – 4 broken or crushed

Cinnamon – 2 inch piece broken or crushed

Cloves – 4 broken or crushed

Mace or javitri – 1 string

Nutmeg powder – a pinch

Bay leaf – 1

Green chilli – 2 – 3 chopped or paste

Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Kasmiri red chilli powder – 2 teaspoon

Mustard oil – 1/3 cup

Coconut milk – 1/2 cup

Ghee or clarified butter – 1 teaspoon optional

Salt to taste

Potato – 2 large

For marination 


Ginger garlic paste – 1 tablespoon

Salt to taste

Mustard oil – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Curd – 2 tablespoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 Teaspoon

lemon juice or vinegar – 1 teaspoon

Method 
Wash and drain the mutton pieces. Marinate with ginger garlic paste, turmeric powder, salt, curd, red chilli powder, black pepper powder, mustard oil and lemon juice or vinegar. I have used lemon juice.
Marinate and keep it in refrigerator for overnight or 1 – 2 hour.

Peel the potatoes and cut them into half.

I have ground the tomatoes with green chillies, ginger, cardamom, cloves, cinnamon, mace and nutmeg powder. If you like you can use them crushed or broken.

Heat oil in a pan. Fry the potatoes. Don’t make them brown. Fry till the colour becomes light golden brown.  Remove and keep them aside.

In the same oil add bay leaf. If you are using cardamom, cinnamon etc broken add them too. Add sliced onions and garlic. Saute till the colour becomes brown.

Now add the tomato paste along with ginger, green chilli and other spices.

Saute till oil leaves the sides.

Add the mutton pieces and salt. Add salt carefully. We have already used salt in marination.

Stir continuously to avoid sticking to the bottom. Fry til the mutton pieces change it’s colour. Add the potatoes and mix well.

Add hot water as require to make thick gravy. Don’t make it runny.

Transfer it to the pressure cooker. And pressure cook for 3 – 4 whistle.

Open the lid and check if done or not. Mine is little undone so I have pressure cooked on simmer for 10 minutes more.

After opening the lid add the coconut milk. If you are using ghee or clarified butter add it too. Mix and close the lid again.

Serve after 10 – 12 minutes. Serve hot with steamed rice, pulao, roti or Indian flat bread, paratha, puri or luchi.

Or simply enjoy it with toasted bread.

Mushroom Dopeaja 


Mushroom dopeaja. Or a thick curry of mushrooms with double onions. A lightly flavourful, delicious and easy to cook mushroom recipe goes well with pulao, paratha, roti or Indian flat bread.

Low calorie, iron and vitamins rich mushrooms are low in carbohydrates and high in fiber. And mushrooms have no fat and no cholesterol. Its helps in weight loss  increases the strength of immunity system. Some other health benefits of mushrooms include relief from cancer, diabetes and high cholesterol.

Mushrooms are rich in protein too. Best for vegetarian people who don’t take meat products. Because you need to take protein to maintain healthy cells in your skin, muscle and organs.

So include this nutritious mushrooms to your diet.

 

 

Recipe 



Mushroom – 200 gram

Onion – 1 medium chopped

Garlic – 3 – 4

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Tomato – 2 large

Green cardamom – 1

Onion – 1 large

Black pepper powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 1 tablespoon

Oil – 2 tablespoon

Salt to taste

Cream – 1 tablespoon

Water as require

Coriander leaves  to garnish

Method 



If you have large size mushrooms chop in 4 pieces lengthwise and if small make 2 pieces.

Wash and soak in hot water with 1/2 teaspoon salt for few minutes.

Cube 1 large onion and separate the layers.

Make a paste of 1 medium onion, garlic and ginger.

Grind the tomatoes, green chilli and cardamom.

Heat oil in a pan. Add the onion, ginger and garlic paste. Saute till the oil leaves the sides.

Add the ground tomato paste, green chilli and cardamom. Add green according to your spice tolerance.

Add all the dry spices. Saute till oil leaves the sides.

Remove from flame and add the well beaten cream. Mix well and cook again for few seconds stirring constantly.

Add mushrooms, cubed onion and salt. Mix well. Saute for 1 – 2 minutes.

Add water as require to make thick gravy. Let it boil. Cover and cook on low flame for 10 minutes.

Remove the cover. If you feel its runny cook for some more time on high flame or you can add little more water if require.

Taste and adjust the seasoning. You can add 1 tablespoon cream at this stage. I didn’t.

Garnish with coriander leaves and serve hot with pulao, fried rice, paratha, puri, roti or Indian flat bread.

Chicken Dak Bungalow 


Dak bungalow chicken.

Its a colonial recipe from the days of the British. Unfortunately dak bungalow cuisine is a near forgotten culinary treasure. Dak bungalows were the rest houses of Calcutta where the British officers used to take rest on journey. Or used as a night stay during hunting trip. In these dak bungalows or rest houses a khansama or orderly used to handle the kitchen. They generally used their own chicken or goat or the animals killed in hunting to serve the officers.

The recipe is different  from one dak bungalow to other depending on the availability of ingredients.

Dak bungalow chicken curry comes with whole boiled and fried eggs and potatoes in it and freshly ground spices.

A very flavourful dish which needs only two steps marinade and then cook. The original recipe of chicken dak bungalow was chicken roast. Which is very light on spices and could be cooked with minimal ingredients and shortest of time. But these days chicken dak bungalow is much spicier and with more gravy.

I have made this chicken dak bungalow in my own way. Generally coriander powder is used in it but I have used cumin powder in it. You can use coriander powder if you like.

I have made a rich and spicier version of chicken dak bungalow.

Recipe 


Chicken pieces – 1 kg

Onions – 4 large

Garlic – 6 – 7 cloves

Tomatoes – 4 large

Oil – 1/2 cup

Salt to taste

Turmeric powder – 1/2 teaspoon

Sugar – 1 teaspoon optional

Ginger – 1 inch piece

Green chilli – 3 – 4 or to taste

Green cardamom – 4 -5

Cinnamon – 1 inch stick

Cloves – 4

Mace or javitri – 2 string

Kashmiri red chilli powder – 2 tablespoons

Red chilli powder – 1 teaspoon or as per your spice tolerance

Black pepper powder – 1 teaspoon

Eggs – 4 – 6
Garam masala powder – 1/2 teaspoon

For marinate 


Salt

Mustard oil – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

lemon juice – 1 teaspoon

Garlic paste – 1 tablespoon

Ginger paste – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Curd – 1/2 cup
Garam masala powder – 1/4 teaspoon

Method 



Marinate the chicken pieces with salt, mustard oil, turmeric powder, cumin powder, lemon juice, ginger garlic paste, chilli powder, pepper powder, garam masala powder and curd. Keep it in refrigerator for 1 – 2 hour or overnight.

Finely chop 2 onions. Make a paste of remaining 2 onions, ginger and garlic. Keep it aside.

Grind the tomatoes with green chillies, cardamom, mace, cloves and cinnamon. You can use the whole spices in tempering too.

Peel the boiled eggs and pierce with a knife. Marinate with salt and turmeric powder and keep aside. I didn’t use potatoes but if you are using potatoes peel and marinate some whole small potatoes or chopped large potatoes with salt and turmeric powder. Fry the potatoes and eggs separately and keep aside.

Heat mustard oil in a nonstick pan. Fry the marinated chicken pieces and keep aside.

In the same oil add the chopped onion and sugar. Fry till the onion becomes brown. Add the onion, garlic and ginger paste. Saute till oil leaves the sides.

Now add the tomato, green chilli, cardamom, mace or javitri, cinnamon and cloves paste. Saute and add salt cumin powder, red chilli powder, black pepper powder, turmeric powder. Saute till oil leaves the sides.

Now add the fried chicken pieces. Mix well.

Add remaining spices of marination and water as require to make gravy. Add the fried potatoes and eggs. Cover and cook until the chicken and potatoes are becomes soft.

Taste and adjust the seasoning. Sprinkle garam masala powder and switch off the flame.

Garnish with chopped cilantro, sliced onions and green chilli.

Serve hot with steamed rice, roti or Indian flat bread, paratha, puri or luchi.