Non-Vegetarian Indian Curries You Can Make At Home

Many luscious, soft dishes cooked with eggs, mutton, chicken, fish, and other non-vegetarian ingredients may be found in Indian cuisineas Non-Vegetarian section. In Indian cuisine, there is a wide range of meat, poultry, and fish dishes; we have attempted to highlight the majority of the non-vegetarian meals offered as snacks, accompaniments, and main courses, such as tandoori tikkas, kababs, roshan goshts, butter chicken, biryani, and more. The Best Indian Non-Vegetarian Curries To Try Non-vegetarian curries in India are just outstanding. Their flavour is rich and spicy, with a delectable texture that is popular all around the world. Here are 30 of Indiaas top non-vegetarian curries that you must try!

Here we have a list of Dishes, you can try at home

Table of Contents

Spicy Chicken Masala

Chicken curry in the manner of North India! All spice enthusiasts who enjoy their chicken coated in a variety of flavors will fall in love with spicy chicken masala.

Spicy Chicken Masala Ingredients

Mustard oil, 2 tbsp

Curry leaves, 2 tbsp

1 tablespoon Kalonjee

1 teaspoon saunf

2 teaspoons garlic

1 cup chopped onion

1 cup chopped tomatoes

a half teaspoon of ginger

Green Chilies, 5 Nos.

a pound of boneless chicken

1 teaspoon of salt

1 teaspoon pureed tomato

1 tablespoon powdered red chilli

a teaspoon of cumin powder

1 teaspoon of black salt

1 teaspoon pepper (crushed)

1 quart of water


In a pan, heat the mustard oil.

Stir in the curry leaves and cook on a low heat.

Remove the fried curry leaves and replace them in the same oil with the kalonjee, saunf, and garlic. They should be roasted together until theyare a golden brown colour.

Now add the chopped onion and stir until it turns golden brown.

Toss in the tomato puree, ginger, and green chilies and stir thoroughly.

Cover the pan and heat for a few minutes.

Open the pan and add the boneless chicken pieces to the masala that has been cooked.

Toss the chicken with the masala and fully coat it.

Salt and tomato puree to taste. Stir everything together thoroughly.

Add red chilli powder, cumin powder, black salt, and crushed peppercorns to the pot and bring to a boil. Mix thoroughly. Pour in a cup of water and bring to a low simmer.

Add a cup of mint leaves and coriander leaves to the mix. Make a thorough mix. Finish with the fried curry leaves. Stir well and heat until it reaches a low simmer.

Serve immediately with a sprinkling of coriander leaves on top.

Chettinad chicken

Southern India is home to a variety of wonderful regional delicacies, and Chettinad chicken is one among them. Chettinad cuisine is a complex and appetising mixture of spices made using local and fresh ingredients from Tamil Naduas Chettinad district. One of the most popular dishes in the cuisine is chicken Chettinad, which is known for its excellent balance of flavours.

Chicken Chettinad Ingredients

chicken, 500 gms

75 millilitres oil

Onions (150 gms)

Tomatoes, 100 g

Cinnamon sticks, 2 gms

2 gms garlic cloves

2 tblsp cardamom

cumin (5 gms)

2 tblsp curry powder

turmeric powder (10 gms)

sodium chloride

coriander leaves (25 gms)

To make the paste:

Onions (100 gms)

50 g ginger root

50 g garlic cloves

Fennel seeds, 50 g

Cumin seeds, 20 gms

peppercorns (25 gms)

10 gms red peppers

Coconut (100 gms)

Chettinad (Chicken Chettinad) Recipe

To make the paste, combine all of the ingredients in a blender.

Clean the chicken and chop it into 16 pieces. Use the paste to marinate the chicken.

Chop the tomatoes, coriander leaves, and onions into small pieces.

SautA the cinnamon, cardamom, cloves, and cumin in the oil.

Combine the chopped onions and curry leaves in a bowl. Saute the onions until they are golden brown.

Cook for 5 minutes after adding the tomatoes.

Combine the marinated chicken and turmeric powder in a mixing bowl. Cook for 10 minutes, stirring occasionally and sprinkling with water.

Season to taste with salt, cover, and simmer until done. If necessary, add extra chilli or pepper.

Serve with coriander leaves on top.

Amritsari Chicken Masala

Amritsari chicken masala, a Punjabi classic dinner party meal, is a mouth-watering delicacy filled with a plethora of spices that will quickly tantalise your taste buds. This chicken recipe is a terrific crowd favourite, with cumin, coriander, and red chilies, as well as butter, cream, and a tang of lime.

Amritsari Chicken Masala Marination Ingredients:

chicken, 500 gms

2 tsp garlic ginger 3 tablespoons curd

1 teaspoon of lemon juice

1 teaspoon of vinegar

1 teaspoon powdered coriander

a teaspoon of cumin powder

1 teaspoon powdered red chilli

1 teaspoon of salt

2 tsp chopped onion

To make the gravy:

2 tblsp. melted butter

1 teaspoon powdered red chilli

1 teaspoon powdered coriander

1 teaspoon cumin powder, finely chopped

1 tsp ginger powder

1 cup of water

1 teaspoon of salt

1 chilli (green)

Tomatoes, 6

1/2 teaspoon of sugar

3 tablespoons of butter

3 tbsp sour cream


Place the chicken in a large mixing basin.

Toss the chicken with the ginger-garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder, red chilli powder, salt, and finely chopped onion.

Combine all of the ingredients in a large mixing bowl.

Set aside for 2 hours to marinate.

To make the gravy, melt the butter in a hot skillet and stir in the red chilli powder.

In a pan, sautA them.

Toss in the coriander powder, cumin powder, and ginger chunks.

Cook them thoroughly.

Fill the pan halfway with water and stir thoroughly.

Salt, green chilli, tomato, and sugar to taste. Mix thoroughly.

In a separate hot pan, melt the butter and distribute it around the panas sides.

In the same pan, add the marinated chicken.

Butter the chicken and sautA it.

Allow the chicken to cook by covering the pan.

Remove the cover and check to see whether the chicken is golden brown and the butter has gone away. Mix in the prepared tomato gravy with the chicken.

Cover the pan again and heat for a few minutes.

Remove the cover and whisk in the cream to the gravy. Combine them thoroughly. Serve with butter, coriander leaves, and green chilies on the side.

Butter Chicken

Butter chicken will always be among the top three of any Indian foodieas favourite Indian chicken meals. Non-vegetarians will love the succulent chicken chunks bathed in a silky sauce of butter and cream.

Butter Chicken Ingredients

400 gms chicken, raw

Marinade Ingredients:

2 tsp powdered red chilli

2 tsp garlic and ginger paste

2 tsp lemon juice 2 tsp salt

1/2 gallon of curd

1 teaspoon garam masala

1 teaspoon of kasuri methi

2 tablespoons mustard oil

To make the gravy:

2 teaspoons of oil

2 cubes butter, to taste

cloves (3 g)

1 sliced cinnamon stick

1 teaspoon mace

7 cardamom pods

4 chopped tomatoes

1 teaspoon of garlic

1 tsp ginger powder

2 cubes of butter

1 tsp garlic-ginger paste

1 1/2 teaspoon powdered red chilli

1 teaspoon of kasuri methi

2 teaspoons honey

1 chilli (green)

2 tsp powdered cardamom

1 tablespoon cream

For marination, hereas how to make butter chicken:

Put uncooked chicken pieces in a mixing dish and season with salt, red chilli powder, ginger garlic paste, and lemon juice. Mix thoroughly.

Refrigerate for 15-20 minutes before serving.

Chicken in Butter

Toss the curd into the chilled mixture. Salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi, and mustard oil are added last. Refrigerate for another hour after thoroughly mixing.

Roast the marinated chicken for 30 minutes, or until it is three-quarters done.

Make the chicken gravy as follows:

In a pan with butter, heat 2 tsp oil.

Combine the cloves, cinnamon stick, mace, and cardamom in a bowl. After a few minutes of cooking, add the chopped tomatoes, garlic, and ginger. Mix thoroughly, then grind well.

Heat two more cubes of butter in a separate pan, along with the ginger garlic paste.

Toss in the tomato puree youave produced with the rest of the ingredients. Finally, add the roasted chicken pieces, red chilli powder, kasuri methi, and honey. Allow it to stew for a while.

Combine the green chilli, cardamom powder, and cream in a mixing bowl. Mix thoroughly.

Serve with a dollop of cream on top.

Kadhai Chicken

Another famous chicken curry is kadhai chicken, which is known for its spicy flavour and is named for the cooking method, which involves using a akadhaia (or a wok) to prepare the dish.

Spicy Creamy Kadai Chicken Ingredients, For the marinade, combine the following ingredients.

1 kilogramme of chicken

1 tbsp garlic-ginger paste

a half teaspoon of pepper powder

lime juice, 1 tbsp

1 tbsp oil, salt to taste

To make the paste, combine the following ingredients.

2 tomatoes (medium)

2 green chilli peppers

1 tbsp garlic-ginger paste

1 tablespoon chilli powder

3 cardamoms (black)

three cloves

1 quart of water

For sauteing, combine the following ingredients in a large mixing bowl.

1/2 teaspoon ginger, coarsely minced 2 big onions, cut

3 green chilli peppers

2 tsp cayenne pepper

1 teaspoon powdered turmeric

garam masala, 3/4 tsp

a half teaspoon of kasturi methi

1 quart cream

Spicy Creamy Kadai Chicken Recipe

Marinate the chicken with the listed ingredients and let aside for a while.

To make the tomato paste, finely grind all of the components.

Shallow cook chicken pieces in a frying pan till light brown.

In the same oil, sautA the onion, ginger, and green chilies until the onion becomes golden brown.

Combine the chilli powder, turmeric powder, garam masala, and kasuri methi in a mixing bowl.

Add the tomato mixture and a cup of water at this point.

When it comes to a boil, add the fried chicken pieces and stir to combine everything.

If necessary, season with a little of salt.

Cook for 10 minutes on medium heat with the lid on.

To give it a rich flavour, add a cup of cream once itas completed cooking.

Chicken Korma

Chicken korma is a thick chicken curry that is slow-cooked over a low flame and tastes asashahia as it sounds. The name akormaa comes from the Turkish term aKavurma,a which means acooked meat.a Itas a popular Mughal-era method of braising meat with yoghurt, cream, stock, and different spices.

Chicken Korma Ingredients

1 pound of chicken

1 quart of oil

2-3 tablespoons ghee

8 to 10 cardamom pods

Cloves (6-7)

2 tablespoons garlic

1 tablespoon powdered coriander

1 tbsp chile, salt to taste

1 teaspoon ginger powder

1 quart of yoghurt

2 sliced onions (fried, pureed with the yoghurt)

1 tsp garam masala (garam masala)

For garnishing coriander leaves, a few strands of saffron (combined in 3 tsp of water)

Chicken Korma: A Step-by-Step Guide

In a pan, heat the vegetable oil, then add a dollop of ghee.

Cardamom, cloves, and garlic should all be added to the combination and cooked well.

After that, add the chicken and simmer for another 2-3 minutes.

Continue to stir it.

Add the coriander and chilli powder once it has become brown.

Season with salt to taste.

Cook for a minute after adding the ginger paste, fried onion combination, and yoghurt.

For taste, add garam masala and saffron.

If the gravy is excessively thick, thin it up with a little water before covering. The masala and the chicken should complement each other well.

Cover it and cook it on a low heat for a while. Allow for 10-15 minutes of simmering time.

Stir the mixture every now and then.

Serve immediately with coriander leaves on top.

Chicken Kolhapuri

Kolhapuri food is recognised for being spicy and flavorful. This meal is no exception: chicken curry made with a particular Kolhapuri masala flavoured with peanut oil, bay leaf, black pepper, and cloves. The fresh ground spices and shredded coconut give this chicken curry its distinct flavour.

Chicken Kolhapuri Ingredients, for the chicken, prepare as follows:

12 drumsticks de chicken (tangdi)

2 tablespoons chilli powder

Turmeric powder, 2 tbsp

2 tablespoons ginger paste

Garlic paste, 2 tbsp

a tablespoon of cumin seeds

a third of a teaspoon of coriander seeds

a teaspoon of fenugreek seeds (methi dana)

2 tsp poppy seeds (white)

1 teaspoon of sesame seeds

a half cup of coconut (desiccated)

Cloves (five)

5 cardamom pods (green)

5 peppercorns, black

Cinnamon sticks (five)

1 cup fried onions

Asafoetida, a pinch (hing)

6 whole red chilies, fried

1 tomato, small (diced)

Lemons (three) (juiced)

Leaves of coriander (for garnish)

For Bhakri, write:

Millet flour, 1 cup (bajre ka atta)

1 cup flour made from jowar

1 cup wheat flour, salt and pepper to taste sodium chloride

1/2 cup unsalted butter

2 tomatoes for koshambir

2 onions

2 Cucumbers


coriander leaves

2 Green chillies

Chicken Kolhapuri: A Step-by-Step Guide

Chilli powder, turmeric powder, ginger, and garlic pastes are used to marinate the chicken. Allow for 15-20 minutes of rest time.

Cumin, coriander, fenugreek, poppy, sesame, coconut, cloves, green cardamom, black pepper, and cinnamon should all be roasted.

Combine the fried onions and all of the roasted spices in a mixer. With a little water, make a smooth paste.

Heat the oil in a pan and add the ginger, garlic, asafoetida, dried red chilies, turmeric powder, and tomato. The ground paste is then added.

After a few minutes of cooking, add the chicken.

Saute for 2 minutes more, then add the water and simmer on a low heat until the chicken is done.

Finish with coriander leaves and lemon juice.

Prepare the bhakri as follows:

Combine the three flours, salt, and water and knead the dough.

On a flat tawa, roll out the dough and bake it.

Finish with a pat of butter.

Julienne onion, tomato, and cucumber for the koshambir.

Season with lemon juice and salt and pepper.

Coriander leaves and green chilies should be added at this point.

Malvani Chicken Curry

Do you enjoy a fiery chicken curry? Then Malvani chicken curry is the dish for you! Malwani chicken curry is a famous main course dish in Malwani/Malvani cuisine from Maharashtra and Goaas South Konkan area.

Spicy Malvani Chicken Curry Ingredients

1 kilogramme of chicken (cut into medium sized pieces)

To make the curry:

80 millilitres of water

3 tbsp oil (refined)

3 finely chopped onions

a handful of grated coconut

Coriander leaves, a handful

To make the malvani masala, combine all of the ingredients in a large mixing bowl.

1 leaf of bay

1/2 teaspoon nutmeg

Cloves (6-7)

6-7 dried red chilli peppers

10 peppercorns, black

1 cinnamon stick, big

a teaspoon of cumin seeds

a teaspoon of coriander seeds

1 teaspoon powdered red chilli

a half teaspoon of turmeric powder

To make the coconut masala paste, combine the following ingredients in a food processor.

3 green chilli peppers

5-6 cloves garlic

1 grated coconut

ginger, 3/4 inch

Spicy Malvani Chicken Curry Recipe

In a pan, dry roast all of the Malvani masala components and finely crush them.

Grind all of the coconut masala ingredients into a paste.

Heat the oil in a kadhai and add the onions and powdered coconut masala.

Continue to stir and simmer for another 10 minutes.

Add 3-4 tsp Malavani masala powder, red chilli powder, and salt to taste.

Add the chicken, followed by the water.

Cover and simmer for about 40 minutes on low heat, until the sauce thickens and the chicken is cooked.

Top with shredded coconut and chopped coriander leaves.

Serve immediately.

Al Hachi Chicken

In your own kitchen, try out authentic Goan food! The hot roasted combination (masala) known as the Vindaloo masala or paste, which was introduced to Indian coasts by Portuguese colonists, today stands tall among all Indian curries because of its characteristic spicy flavour.

Chicken Vindaloo Ingredients

250 g chicken, boneless

season with salt to taste

to taste turmeric powder

to taste with butter

To make Vindaloo Masala, combine all of the ingredients in a large mixing bowl.

Cumin seeds and fenugreek seeds in equal parts

Preparation for the Main Course:

4 tbsp extra virgin olive oil

4 tbsp shallots, chopped

1 1/2 teaspoons garlic-ginger paste

a half teaspoon of red chilli powder

a half teaspoon of turmeric powder

1/2 cup pureed tomatoes

season with salt to taste

1 1/2 teaspoon masala vindaloo

3 tbsp. tamarind juice

Coriander leaves to garnish

How to Make

Salt and turmeric powder should be used to marinate the chicken.

For around 10 minutes, sautA the marinated chicken in butter. The chicken is ready to be served.

For the Vindaloo Masala, combine the following ingredients in a large mixing bowl.

In an open skillet, toast the fenugreek and cumin seeds, then crush them together to make a masala. The vindaloo masala is ready to eat.

Preparation for the Main Course:

In a pan, heat the oil. Add shallots, ginger garlic paste, red chilli powder, turmeric powder, tomato puree, salt, chicken, vindaloo masala, and tamarind water to the pan.

Mix everything up thoroughly. The chicken vindaloo is ready to eat. Serve hot with rice and garnished with coriander leaves.

Laal Maas

Laal maas is a hot mixture of mutton, spices, and a blast of chiles that is a Rajasthani specialty. Laal maas is a delightful mixture of sizzling hot parathas and a delightful bright red-colored dish with heaps of ghee and coriander leaves on top.

Laal Maas Ingredients

Mutton, 600 gms (cut into 1 inch pieces)

3 cardamoms (black) (crushed)

4-5 cardamoms (green)

2 tablespoons cumin powder

3 to 4 cloves

150 millilitres of oil

5 Mathania red chilies, whole

200 g onions, thinly sliced

2 tbsp garlic-ginger paste

1 teaspoon turmeric powder

2 teaspoons Mathania (red chilli) paste, salt to taste

200 gms yoghurt for garnishing lemon wedges with coriander sprig

1 cinnamon stick, 1 inch

1 leaf of bay

Laal Maas: A Step-by-Step Guide

In a nonstick pressure cooker, heat the oil, then add the black and green cardamoms, cinnamon, cloves, entire mathania (red chilli), and bay leaf, and sautA until aromatic.

SautA the onions until they become a light brown colour. After that, add the remaining ginger garlic paste and continue to cook for another 5 minutes.

Add the lamb chunks to the onions and cook for 10-15 minutes on high heat, or until the meat is thoroughly charred.

SautA for 10 minutes with turmeric powder, mathania (red chilly) paste, and salt.

Whisk the yoghurt into the lamb and cook for 10 minutes over medium heat, then reduce to a low heat and allow the mutton cook gently. If necessary, add a little water or stock.

If necessary, add a little water or stock at any time. Season to taste.

Transfer the lamb to a serving bowl and serve with coriander sprigs and a lemon wedge. Serve immediately.

Mutton Kofta

Koftas are a dish from the Indian subcontinentas Mughlai cuisine, which is based on Persian cuisine and eaten only on rare occasions. Sun dried leaves, cardamom, kasturi methi, deggi mirch, and saunf powder are among the spices and herbs used in this delectable mutton kofte dish.

Keema Ke Kofte Ingredients

To make the meatballs, use the following ingredients:

2 cups mutton/lamb mince

1 teaspoon paste of garlic and ginger

1 teaspoon of salt

1/4 teaspoon black pepper powder

To make the gravy:

1 tbsp coarsely chopped ginger-garlic

3 cups onions, coarsely diced and finely mashed with ginger and garlic

1 tablespoon of cooking oil

1 tbsp cumin seeds 1 tbsp cumin seeds

bay leaves (two)

1 teaspoon garam masala

1 tablespoon salt (or to taste)

a half teaspoon of turmeric

2 tbsp powdered coriander seeds

a half teaspoon of chilli powder

2 cups finely chopped tomatoes

To serve, garnish with coriander leaves and cream.

How to Make (Keema ke Kofte)

Refrigerate for an hour after shaping the beef mixture into walnut-sized balls.

Add the cumin seeds and bay leaf to the hot oil.

SautA until the onion combination is light brown. SautA the tomatoes with the garam masala, salt, turmeric, coriander, and chilli powder until the fat separates.

2 1/2 cups water, 2 1/2 cups water, 2 1/2 cups water, 2 1/2 cups water, 2 1/2 cups water, 2 1/2 cups water, 2 1/2 cups water, 2 1/2 cups water, 2 1/2 cups water, 2 1/2

Bring to a boil, then reduce to a low heat and continue to cook until the koftas are done. It takes about 15-20 minutes.

Serve immediately with a dollop of sour cream and coriander leaves on top.


Pasanda has long been regarded as a gem of Kayasth cookery, particularly in old Delhi, and is one of those legacy meals that many people have only heard of but never had. Hereas a pasanda dish you can make at home with lamb thigh slices, spices, herbs, and almonds.

Badaam Pasanda Ingredients

1/2 kilogramme of lean lamb thigh flesh

1 tablespoon clarified butter

a half cup of yoghurt

3 tbsp powdered red chilli

season with salt to taste

1 tbsp garam masala (garam masala)

1 teaspoon of black pepper

1 tbsp cumin seeds 1 tbsp cumin seeds

Cardamoms, 7 pieces

4 tbsp minced garlic

4 tbsp sautAed onion powder

7-8 almonds, peeled and cooked

Badaam Pasanda: A Step-by-Step Guide

Make deep incisions in the delicate thigh flesh of the lamb.

Heat the pan before adding the lamb thigh flesh, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste, and onion powder.

Mix everything up thoroughly.

Cook for 30 minutes with the lid on the pan.

Itas time to consume the badam pasanda.

Serve with cooked and peeled almonds as a garnish.

With tandoori roti, serve hot.

Champaran Mutton Curry

Although some refer to it as aahuna mutton,a while others refer to it asamatka gosht,a this one-pot mutton curry from Bihar has a devoted following. It is traditionally cooked in earthen pots or matka in dum style and is named after the Champaran district in Bihar.

Champaran Mutton Curry Ingredients

1 pound of mutton

750 g chopped onion

2 cloves garlic (crushed)

6 tbsp garlic-ginger paste

1 tablespoon powdered coriander

turmeric powder, 1 tbsp

degi mirch, 2 tbsp

2 tbsp mirch Kashmiri

lemon juice, 2 tbsp

yoghurt (150 gms)

1 tablespoon mustard oil

1 teaspoon powdered fennel

1 teaspoon garam masala

Cloves (10)

8 tsp black pepper

cinnamon sticks, 2 in.

1 leaf of bay

4 tablespoons cumin seeds

1 tsp toasted cumin powder

Mutton Curry in Champaran Style

Marinate the mutton with the other ingredients and 3/4 cup mustard oil. Allow it to sit for 20 minutes. Take a large clay pot or a saucepan with a sturdy bottom. Add the remaining oil and the mutton that has been marinated. Place the lid on top and use dough to bind the edges.

Cook the mutton for 45-50 minutes on low heat, then gradually increase the flame to medium.

After 45 minutes, remove the dough seal and check to see whether the oil has come up and the mutton is soft and well-cooked.

Serve hot, garnished with coriander leaves.

Nihari Mutton

The famous Nihari is a must-have in any discussion of Indian mutton curries. Nihari, a stew-based meal produced by slow simmering beef with the bone included, is thought to have originated in the 17th-18th centuries and was first consumed as a breakfast food by Nawabs in the Mughal Empire after their morning prayers (Fajr).

Nihari Mutton Ingredients

6 cleaned and ready-to-cook trotters

1 quart of oil

2 cups finely chopped onions

2 tbsp garlic-ginger paste

a quarter teaspoon of turmeric

1 tablespoon powdered coriander

1 tablespoon chilli powder

a quarter teaspoon of cinnamon powder

2 teaspoons salt, or salt to taste

6 garlic cloves

6 black cardamom pods, crushed

8 bone marrow

a quarter cup of lemon juice

1/2 cup chopped coriander leaves

Garnish with mint leaves

Nihari Mutton: A Step-by-Step Guide

Heat the oil and brown the onions.

SautA until the fat separates, then add the ginger-garlic paste, turmeric, and coriander powder.

Cinnamon, salt, cloves, and cardamoms should all be added at this point. Stir in the trotters and marrow bones, as well as 6 cups of water, to thoroughly combine everything.

Bring to a boil, then reduce to a low heat and cook, covered, for two hours, or until the bones and trotters are softened.

Simmer for another 5 minutes or so after adding the lime juice and coriander.

Serve immediately, garnished with mint leaves.

Railway Mutton Curry

Railway mutton curry has captured everyoneas attention with a delectable mixture of mutton with spices and yoghurt. It was first produced by the cooks of the Indian Railways under the British Raj, keeping in mind the delicate palates of the British people.

Railway Mutton Curry Ingredients

100 gramme tomato 200 gramme mutton

Onion, 100 g

Yogurt is a delicious dairy product (plain)

Oil should be refined.

2 cumin seeds

1 leaf of bay

1 tsp. cardamom

Cinnamon is a spice.

2 teaspoons black cardamom, to taste to taste black pepper To taste, season with Magic Spice (a combination of all spices). Chilies (green)

Turmeric, ginger, and garlic paste, a pinch

1 leaf of coriander

How to Cook Mutton Curry in a Railway Car

In a pan, heat the oil and roast the ginger garlic paste, along with all of the dry spices and onions.

Toss in the plain yoghurt and cook until the onions are golden brown.

Simmer until the tomatoes have released their juices, then add the rest of the ingredients and cook until the tomatoes have released their juices (the slight oil with water).

In the same pan, add the mutton.

Add a splash of water and simmer until the vegetables are soft.

To incorporate the coriander scent into your Railways mutton curry, top with coriander leaves and cover with a lid.

Serve with a side of freshly steamed rice.

Gongura Mamsam

One of Andhra Pradeshas most popular lamb dishes, which goes well with both steamed rice and chapati. The meal is brimming with flavour, thanks to a fantastic mixture of sour Gongura or sorrel leaves, fiery chilli, and mutton. You must taste this flaming extravaganza!

Gongura Mamsam Ingredients

250 gramme meat of lamb

to savour powdered turmeric

to savour sodium chloride

Garlic-ginger paste

To make the curry:

2 tbsp oil (refined)

Cloves, 6

3 cardamom seeds

a single stick Cinnamon is a spice.

1 teaspoon cumin seeds

3 tbsp chopped onions

1 tbsp. garlic-ginger paste

Gongura leaves, 100 g

1 tablespoon powdered red chilli

1 teaspoon powdered coriander

a half teaspoon of turmeric powder

10 leaves of curry

6 green chilies, slit

50 ml water 1 1/2 tsp salt chopped coriander leaves

Gongura Mamsam: How to Make It

Keep the meat aside after boiling it with turmeric powder, salt, and ginger garlic paste.

In a pan, heat the oil.

Add the onions, cloves, cardamoms, and cumin seeds.

Cook onions until they become transparent.

Then add the ginger garlic paste, gongura leaves, red chilli powder, coriander powder, turmeric powder, curry leaves, sliced green chilies, chopped coriander leaves, water, and salt.

Cook for 5 minutes after well mixing.

Serve with fried red chilies, curry leaves, and clarified butter as a garnish.

Serve immediately with rice.

Rogan Josh

Rogan josh is one of the most popular non-vegetarian meals, with rich flavours and a rich, fragrant curry cooked with red meat. Kashmiri cuisineas hallmark dish.

Kashmiri Rogan Josh Ingredients

1 kg boneless lamb knuckles and ribs

20 g turmeric powder

75 gms garlic ginger paste

cardamom (10 gms)

bay leaf, 5 gms

Kashmiri red chilli paste (200 gms)

Prana 250 gms

Fennel seeds (75 g)

25 g powdered ginger

40 g powdered green cardamom

yoghurt (100 g)

Ghee (100 gramme)

The colour of the Mawal flower

How to Make Kashmiri Rogan

Praan should be cleaned, sliced, and fried.

Grind them to a fine paste once theyave cooled.

Whip the yoghurt until smooth. Bring the meat, turmeric, ginger garlic paste, cardamom, and bayleaf to a boil.

Cooked lamb should be separated from the stock.

For colour, soak the Mawal flowers in water.

Add the onion paste to the ghee and cook for 3 minutes.

Except for the meat, combine the stock and all of the other ingredients in a large mixing bowl.

To make a creamy gravy, boil for 20 minutes on high heat. Combine the meat with the Mawal flower essence. Cook for a further 5 minutes before serving.

Sali Boti

With distinct flavours of tomatoes, onions, jaggery, and vinegar, this classic Sali boti dish gives your mutton curry a Parsi flair.

Sali Boti Ingredients (Parsi Meat Dish)

For the boti:

1 kilogramme of mutton (wash and cut into very small cubes)

2-3 tablespoons ghee (or oil)

4 chopped tomatoes

4-5 finely chopped onions

3-4 green chilies, coriander leaves, chopped

Chilli powder (1/2 tsp)

a half teaspoon of turmeric powder

1 tsp garlic-ginger paste

2 quarts 1 1/2 tbsp water 1 1/2 tbsp vinegar to taste jaggery sodium chloride

6-7 potatoes for sali Oil for frying

Sali Boti: How to Make It (Parsi Meat Dish)

In a heated ghee or oil, fry the chopped onions till golden. Stir in the masala powders and ginger-garlic paste for a minute.

Then add the mutton cubes and heat until the meat begins to colour slightly. Toss in the chopped green chilies and tomatoes, as well as the water and salt (as per your requirement).

Bring to a boil, stirring and mixing thoroughly. Allow it to simmer for another 30-40 minutes on low heat.

Cook for another 5-6 minutes after adding the jaggery and vinegar.

Remove from the heat and top with finely chopped fresh coriander leaves.

Serve with Sali and chapatti or bread while itas still hot.

Cut potatoes into extremely thin straws to create Sali.

Soak them for a few minutes in cold salt water.

Remove the straws from the water and dry them. Deep fried the straws till golden brown and crisp in extremely hot (boiling) ghee or oil.

Remove any extra oil from the potato straws and serve with the Boti while still hot.

Andhra Crab Meat Masala

Crab flesh combined with spicy spices from the south, especially the chop masala, is sure to set your taste buds ablaze.

Andhra Crab Meat Masala Ingredients

60 g refined oil 200 g processed crab meat

curry leaves, 2 g

10 g garlic cloves, chopped

green chilli, 6 g

40 g onion, finely chopped

15 gms garlic-ginger paste

10 g coriander leaves (chopped)

1 gramme powdered coriander

1 teaspoon cumin powder

turmeric powder, 1 gramme

1 tsp garam masala

3 g powdered Kashmiri chilli

2 g sodium chloride

a single lemon

80 gms masala chop

20 g tomato, finely chopped

Andhra Crab Meat Masala Recipe

In a pan, heat the oil and cook the onion, garlic, green chilies, curry leaves, and ginger-garlic paste together. Cook until the sauce has turned a light golden brown colour.

Cook for 5 minutes after adding the processed crabs.

Start adding the dry spice powders: turmeric, coriander, red chilli, Kashmiri red chilli, cumin, garam masala powder, and salt to taste once the crab changes colour in 10 minutes over a medium heat. Stir in the spices until they are evenly distributed throughout the crab.

Toss in the diced tomato, masala, and lemon juice. Add them to the crab mixture and stir well. Because crab cooks from its own moisture in the meat, add half a cup of water.

Cook, covered, over a low heat for 5-6 minutes, or until the water from the flesh begins to ooze out.

Remove the cover and check the spice levels, making any necessary adjustments.

When the Andhra crab meat masala is finished, top with chopped fresh coriander and serve with steaming rice and rotis.