Mahi Khaliya – Maimoona Yasmeen Recipes. Visit Us For All Videos at One Place http://www.hyderabadwala.com
Ingredients: For 5 to 6 servings
Mutton(boneless) : 200 grams
Dry Coconut(diced) : ½ cup
Peanuts : ½ cup
Sesame seeds : 1 cup
Cumin Seeds : 3 tablespoon
Coriander seeds : 1 tablespoon
Black seeds(Kalaunji) : 1/4th teaspoon
Mustard seeds : ½ teaspoon
Onions(chopped): 2 small
Cooking Oil : 4 tablespoons
Ginger garlic paste: 1 tablespoon
Turmeric Powder : ½ teaspoon
Red Chilli Powder : 3 teaspoons
Salt : 2 teaspoons
Coriander(chopped) : ½ bunch
Curry Leaves : Handful
Whole Green Chillies : 3
Tamarind Water : 1 ½ Cup (Handful of tamarind soaked in 1 ½ cup of water)
Procedure:
1.In a frying pan, roast sliced dry coconut, peanuts, sesame seeds, only one teaspoon of cumin seeds, coriander seeds, black seeds(kalaunji), mustard seeds and onions separately.
2.After peeling the skin of peanuts, grind all these into a fine paste and keep it aside.
3.In a cooking saucepan, add oil, when the oil is hot, add 2 teaspoons of cumin seeds. Let them splutter and then add ginger garlic paste.
4.Add turmeric powder and mutton. Semi fry the mutton for 3 minutes.
5.Add grinded paste of coconuts, peanuts, etc.
6.Keep stirring for approximately 15 minutes.
7.Add red chilli powder and salt. Stir for 2 minutes.
8.Add tamarind water and two cups of plain water, chopped coriander, whole green chillies and curry leaves.
9.Close the lid and simmer for 20 minutes so that the mutton gets tender.
Hyderabadi Mahi Khaliya is ready.
Credit: YouTube
