Curry Patta Gosht | Evening With Shireen | Masala TV Show | Shireen Anwar
- 4 years ago
An easy step by step recipe of Curry Patta Gosht for everybody! Try it at home and share your reviews.
Watch this Masala TV video to learn how to make Curry Patta Gosht ,Dum rote and Stuffed bombs. This show of Evening With Shireen with Chef Shireen Anwar aired on 6 November 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Curry patta gosht:
Ingredients
Mutton ½ kg
Ginger garlic paste 1 tbsp
Chili powder 2 tsp
Oil ½ cup
White vinegar 1 tbsp
Onion ground 1 cup
Coriander leaves 2 tbsp
Green chilies chopped 10
Ingredients to temper
Oil ¼ cup
Whole button red chilies 8
Salt 1 tsp
Curry leaves 25
Method
Marinate mutton with ginger garlic paste and chili powder, mix well, keep it aside and cool for few hours in fridge. Heat ½ cup oil in a pressure cooker, add the mutton, grind onion, coriander leaves and green chilies, add to the pressure cooker, fry for 10 mins, pour 1 cup water, pressure cook for 20 mins, open the cooker, cool and simmer till the gravy is reduced and oil comes on top, add vinegar, simmer for a few mins.
Method for baghar
Put ¼ cup oil in a fry pan, add dried red chilies, curry leaves, fry for 10 secs, pour it on mutton, simmer for 10 mins, serve with roti.
Dum rote:
Ingredients
Semolina 1 cup
Milk 4 cups
Bottle gourd 1 kg
Almonds blanched and grinded ½ cup
Clarified butter ½ cup
Whole dried milk ½ kg
Caster sugar 2 ½ cups
Saffron soaked in milk ½ tsp
Ingredients for decorations
Almonds peeled and sliced 2 tbsp
Pistachio peeled and sliced 2 tbsp
Method
Soak semolina in 1 cup milk from 4 cups for 1 hour, peel lauki, discard the seeds and grate, put remaining milk in a pan with grated lauki, cook stirring continuously till lauki is cooked and milk is dried, to the cooked lauki add the soaked semolina and stir on low heat, add the powdered almonds, ghee, khoya, sugar, saffron, milk, cook for 1 min till all the ingredients are mixed, spread this mixture into a greased baking tray, decorate with almonds and pistachio, bake in a pre heated oven on 170 for 30-40 mins till light golden, remove and serve.
Stuffed bombs:
Ingredients
Seekh kabab shredded 1packet
Mashed potatoes 1 ½ cup
Salt 1 tsp leveled
Black pepper ½ tsp
Mustard ½ tsp
Crushed red pepper ½ tsp
Mozzarella cheese grated 200 gm
Green chilies 4
Coriander leaves chopped 4 tbsp
Ingredients for mayo sauce
Mayonnaise ½ cup
Coriander leaves 1 tsp
Onion finely chopped 1 tsp
Olives finely chopped 1 tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Chili sauce 1 tbsp
Other ingredient
Eggs 2
Bread crumbs 2 cups
Flour 1 cup
Method
Mix together shredded kababs, dry spices and mashed potatoes, mix well all together, take little portion from the mixture in your hands, stuff with mozzarella cheese, form it into a ball,
Watch this Masala TV video to learn how to make Curry Patta Gosht ,Dum rote and Stuffed bombs. This show of Evening With Shireen with Chef Shireen Anwar aired on 6 November 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Curry patta gosht:
Ingredients
Mutton ½ kg
Ginger garlic paste 1 tbsp
Chili powder 2 tsp
Oil ½ cup
White vinegar 1 tbsp
Onion ground 1 cup
Coriander leaves 2 tbsp
Green chilies chopped 10
Ingredients to temper
Oil ¼ cup
Whole button red chilies 8
Salt 1 tsp
Curry leaves 25
Method
Marinate mutton with ginger garlic paste and chili powder, mix well, keep it aside and cool for few hours in fridge. Heat ½ cup oil in a pressure cooker, add the mutton, grind onion, coriander leaves and green chilies, add to the pressure cooker, fry for 10 mins, pour 1 cup water, pressure cook for 20 mins, open the cooker, cool and simmer till the gravy is reduced and oil comes on top, add vinegar, simmer for a few mins.
Method for baghar
Put ¼ cup oil in a fry pan, add dried red chilies, curry leaves, fry for 10 secs, pour it on mutton, simmer for 10 mins, serve with roti.
Dum rote:
Ingredients
Semolina 1 cup
Milk 4 cups
Bottle gourd 1 kg
Almonds blanched and grinded ½ cup
Clarified butter ½ cup
Whole dried milk ½ kg
Caster sugar 2 ½ cups
Saffron soaked in milk ½ tsp
Ingredients for decorations
Almonds peeled and sliced 2 tbsp
Pistachio peeled and sliced 2 tbsp
Method
Soak semolina in 1 cup milk from 4 cups for 1 hour, peel lauki, discard the seeds and grate, put remaining milk in a pan with grated lauki, cook stirring continuously till lauki is cooked and milk is dried, to the cooked lauki add the soaked semolina and stir on low heat, add the powdered almonds, ghee, khoya, sugar, saffron, milk, cook for 1 min till all the ingredients are mixed, spread this mixture into a greased baking tray, decorate with almonds and pistachio, bake in a pre heated oven on 170 for 30-40 mins till light golden, remove and serve.
Stuffed bombs:
Ingredients
Seekh kabab shredded 1packet
Mashed potatoes 1 ½ cup
Salt 1 tsp leveled
Black pepper ½ tsp
Mustard ½ tsp
Crushed red pepper ½ tsp
Mozzarella cheese grated 200 gm
Green chilies 4
Coriander leaves chopped 4 tbsp
Ingredients for mayo sauce
Mayonnaise ½ cup
Coriander leaves 1 tsp
Onion finely chopped 1 tsp
Olives finely chopped 1 tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Chili sauce 1 tbsp
Other ingredient
Eggs 2
Bread crumbs 2 cups
Flour 1 cup
Method
Mix together shredded kababs, dry spices and mashed potatoes, mix well all together, take little portion from the mixture in your hands, stuff with mozzarella cheese, form it into a ball,