Category Archives: Non Veg Curries

Non veg curries


Mutton curry with Coconut Milk

Mutton curry with coconut milk

Course Main Course
Cuisine Indian
Prep Time 45 minutes
Author Mehraj Farheen


  • 750 Grams Mutton with bones
  • 2 Medium Onions Thinly sliced
  • 1 Small Tomato
  • 3-4 Green chillies As per intake
  • Curry leaves 20-25 leaves
  • 2 Tbsp Coriander powder
  • 1 Tsp Garam masala
  • 1 tsp Red chilly Adjust as per your intake
  • 1/4 Tsp Turmeric
  • 4 Cardamom
  • 1 Tsp Fennel seeds
  • 4 Tbsp Oil
  • 1 & 1/2 Cup Fresh Coconut milk
  • 1/2 Bunch Fresh coriander leaves
  • 1/4 Tsp Pepper powder
  • Salt to taste
  • 1/2 Star anise
  • 1 Tbsp Ginger garlic paste
  • 1 Tbsp Cornflour slurry


  1. Take fennel seeds, cardamoms, star anise and crush coarsely using a mortar and pestle

  2. In pressure cooker, add oil and cook the crushed spices on low flame.

  3. Add thinly sliced onion, and cook until transculent

  4. Add ginger garlic paste as shown and cook until raw smell vanishes and starts sticking to the bottom of cooker.

  5. Once the gg paste is cooked add spices - turmeric, chilly powder, coriander powder, half of Garam masala powder. Another half spoon we’ll add later.

  6. Once the spices are cooked, add mutton and cook on high female 3-4 minutes

  7. Add 1/2 glass boiling water and cook the mutton for 5-6 whistles until tender. After releasing the pressure, add green chillies, curry leaves and cook on high heat 

  8. At this point add the remaining Garam masala. 

  9. Now add fresh coconut milk to the curry along with cornflour slurry and keep on simmer 10 minutes.

  10. Adjust salt, add pepper and fresh Corainder leaves. 

    Enjoy with saffron rice or plain rice.

Recipe Notes

Note - if you really need the south Indian taste, then use the Garam masala with fennel and star anise seeds. 

The flavors from coconut, curry leaves, fennel seeds are irresistible and very different. 

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Mutton curry with Coconut Milk

Shahi Egg Masala

Shahi Egg Masala

Being a working women, finding a balance between work life and personal life is always challenging!!! Back from work, another day starts for me, kids, house chores and biggest task being the dinner prep!

We always prefer a chapati/phulkas for dinner, and making a different curry each day to make the boring phulkas interesting is another mountain to be climbed. Well you can’t prepare meats daily, eggs are life saviours!

I found this prefect recipe of egg masala after trying hands on many recipes.

Follow the recipe exactly, I’m sure you will definitely include this in your regular menu. And this recipe is so versatile,you can replace egg with white beans, rajma or paneer.

The recipe is typically a North Indian style curry with a creamy thick gravy, served with salad on side will make your dinner most appetising!

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Mehraj Farheen


  • 3 Large Onions
  • 2 Large Tomatoes
  • 10-15 Cashew nuts
  • 5-6 Green chillies
  • 1/2 Cup Fresh coriander bunch
  • 1 Tsp Kasturi methi
  • 6 Hard boiled egg
  • 1/2 Cup Milk
  • 1 Tbsp Fresh cream

Spices - 1 tsp ginger garlic paste, 1 tbsp corainder powder, 1/2 tsp roasted cumin powder, 1 tspn kashmiri red chilly powder, 1/4 tsp turmeric powder, 1/4 teaspoon garam masala powder, 1/4 tsp chat masala, salt as per intake

  • 3 Tbspn Oil


  1. Step - 1 :: 

    Takenone tbspn oil in a pan and add Roughly chopped 2 large onions, tomaotoes and cashew nuts cook until they soften.  Once they are soften, make a fine paste . Keep aside.

  2. Step 2 ::

    In another pan take 2 tbspn oil, add one large finely chopped onion, sauté until transculent, add gg paste, green chillies and sauté until raw smell goes off. Add all spices - turmeric, red chilly, coriander, cumin powder and cook on low flame. Add little water if needed to cook the spices. Add the paste prepared in step 1 along with half cup milk and cook for 5-6 minutes on high flame. Add water to adjust the consistancy.

  3. Step 3::

    At the end, add salt, garam masala, fresh coriander leaves, Kasturi methi, chat masala, fresh cream, boiled eggs and turn of the stove.

  4. Serve with phulka or paratha!

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Shahi Egg Masala
Cuisine Indian
Cuisine Indian

Dum ka chicken

4.5 from 6 votes

Dum ka chicken

I have been trying to figure out this recipe for sometime, in this attempt I felt it has turned out the best. I always share recipes only after trying out and then customising it to enhance. This recipe also knows as “dawatowaala red chicken”. A very famous dish found in almost every hyderbadi wedding menu.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Marination 45 minutes
Total Time 30 minutes


  • 1 chicken Cut into medium pieces
  • 2 Medium size onion
  • 1 Largetsp Tomato coriander powder
  • 1 Tsp Tomato paste Optional
  • 4-5 Green chillies
  • 1 Bay leaf
  • 1 Tsp Ginger garlic paste
  • 1 Tsp Red chilly Adjust this as per your intake
  • 1 Tsp Coriander powder
  • 1/2 Tsp Zeera powder
  • 1/2 Tsp Garam masala
  • Handful of Curry leaves
  • 1/4 Tsp Kasturi methi

Mixer- 4-5 kavaab cheeni, 3 cardamoms, 4-5 cloves, 1/4 shahzeera,

6-8 cashew nuts and 1 tbsp chironjee seeds roasted

2 tbsp soya sauce, 1 tbsp chilly sauce, 2 tbsp tomato sauce, 1 tbspn worchestor sauce

  • 6-7 Tbsp Oil
  • Salt as needed
  • 1/4 Tsp Red color Optional


  1. Step 1: Add one tspn oil and sauté onions and tomatoes along with all the ingredients mentioned under mixer, once the onions and tomatoes are softened, grind them to fine paste adding curry leaves,green chillies, chironji and cashew

  2. Step 2: marinate the chicken with rest of the ingredients and the grounded masala and keep for 45 minutes

  3. Step 3 : take a wide pan and add remaining oil and the cook the marinated chickenfor 8-10 mins on high flame and 20 mins on low flame. Cover the pan with a foil or tight lid. At the end add kasturi methi, lemon juice and Corainder leaves.

  4. Serve with naan/roti/kaju rice.

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Dum ka chicken

Fish Curry

5 from 1 vote

Spicy fish curry

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


King fish 8-10 pieces cleaned with turmeric and salt 1 medium tomato 1 medium onion 4 tbspn red chilly powered 3 tbsp coriander powder 1/2 tspn turmeric 1/6 fenugreek powder 1/2 tsp black pepper 5-6 shallots 4-5 green chilly Curry leaves 1/2 cup tamarind pulp(5-6 tspn)


Step 1 : Dry roast all the dry spice powders and grind into fine pasted along with shallots. Step 2 : In earthenware or kadai, add the cleaned fish, grounded masala, tomato, onion, green chilly, curry leaves and add 2 glasses of water and cook for 15 mins. then add the tamarind pulp and cook for 15 or until the raw smell of tamarind disapprears. Step 3 : Take around 3-4 tspn of oil(you can use coconut oil as well) add mustard seeds, 3-4 roughly chopped garlic, 4-5 dry red chilly, curry leaves and add to the cooked fish curry. Simmer for five minutes. Spicy fish curry is ready!! Served with steamed rice or boiled tapioca!

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Fish Curry

Chicken pulau/pilaf

  • A tasty and spicy Andhra style chicken pulao!!Ingredients

    1/2 Kg Chicken

    1 cup Basmati Rice

    2 tbsp Poppy seeds (khus khus)

    2 tbsp Fresh coconut

    1 tsp Garam masala

    2-3 cardamoms,

    2-3 cinamoms

    2-3 Bay leaves

    1/2 Curd fresh curd

    2 tsp Ginger garlic paste

    5-6 Green chillies

    2-3 Big onions

    1 tsp corainder powder

    1 tsp chilly powder

    1 bunch Corainder leaves

    1 bunch mint leaves

    salt to taste

    1 cup water

    3-4 tbsp Oil/ghee


    Marinate chicken with garam masala, salt, ginger garlic paste, mint and corainder leaves, curd and keep it aside for 40 mins.

    Soak basmati rice in water for 30 mins.

    Roast poppy seeds along with some cardamoms, cinamom in a pan. After cooling it, make it into a fine paste, to this add fresh coconut and make a thick paste

    Take thick bottomed pan, add oil, add bay leaves and solid 2-3 cardomoms, 2-3 cinamom stick one inch, once nice aroma comes out, add onions and one spoon ginger garlic paste, salt, corainder powder and cook till it turns brown, add the grounded paste and cook for sometime along with green chillies, after oil oozes out, add the marinated chicken and cook for 15 minutes. Now add soaked rice and add one cup of water. Add fresh mint and corainder leaves. Mix rice and chicken properly and cook till the water is completely soaked and the rice is cooked.

    Serve hot with raita! Enjoy!!

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Arabic Chicken Fry

  • Chicken masala /Chicken fry Arabic style – simple and Lip smacking!1.Boil with chicken with water and add all masalas like ginger garlic paste, coriander powder, zeera powder, turmeric, garam masala, salt and red chilly powder
    2.cook until chicken is done and water disappears, once chicken is cooked take kadai add 3-4 table spoon oil transfer the cooked chicken along with masala and fry for 5-8 mins.
    3. Towards the end take two medium size onions and 1 capsicum, chop onions very roughly, add onions and capsicum and cook for 2 mins(dnt overcook let onion and capsicum be crispy) and add 1/2 teaspoon black pepper
    4. At the end add lots of fresh coriander leaves and best serve with khatti dal and rice
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Butter Chicken

A v rich and buttery gravy one of my favorites..!!

Step 1 – Cut boneless 1/2 kg chicken into fingershape long strips, marniate it with salt, ginger garlic paste and 2 pinch garam masala, fry them for 5-6 mins, (dnt fry completely as it would be cooked more in gravy).

Step 2 – Cut 4-5 onions roughly chopped, 4-5 tomatoes chopped tomatoes, now take a pan add 2 table spoon oil crackle 2 one inch cinamom sticks and 2 cardomoms, add cut onions, salt , saute them until brown, then add 1 tsp ginger garlic paste, cut tomotes, 1 and half tsp chilly powder, 1 tsp coriander powder, 8-10 cashew(optional), 1/2 tsp cumin powder, cook it for 15-20 minutes, once the tomatoes are done, cool this mixture and grind them to a fine paste. (i prefer grinding coz it would be silky gravy to restaurant like effect.)

Ste 3 – Take around 2 tablespoon of butter in pan[can add 3 also if your not on diet 🙂 ], heat it little, then add the grinded paste prepared in step 2,so that the aroma of butter is incorporated into the gravy nicely, to this add the fried chicken prepare in step 1, and let it cook for 10 minutes. At the end add 1 tablespoon of tomato ketchup(gives a tangy taste) and 1/2 cup fresh cream, fresh coriander leaves, 1 1/2 tsp dry kasturi methi (important) 1 tsp sugar, 1-2 drop of red color (optional).!! let it simmer for 5 more minutes and adjust the spices accordingly.

Goes best with naans, rotis. Serve Hot and enjoy..!!

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Rajma Mutton

Rajma Mutton!!

Rajma with mutton, it’s a one pot one shot recipe. A very easy, delicious and nutritious curry that can be served with rice or roti.

Prep time – 45 mins

Step 1 : In pressure cooker add the following ingredients

1 cup (Overnight soaked rajma – red kidney beans)
1/2 mutton with bones
2 large finely chopped onions
2 large tomatoes
1 tbsp ginger garlic paste
2 bay leaves
3-4 cardamom
1 inch Cinnamom stick
4 cloves
1/2 shahzeera
1 and 1/2 teaspoon coriander powder
1/2 tspn zeera powder
1 tspn red chilly (as per your intake)
5-6 green chilly
5-6 tbspn oil(I have used very less just one 1 tbspn)

Cook on high heat all the above ingredients for sometime then add water and pressure cook for 4-5 whistles. And then leave it on sim flame for 15 minutes( make sure you add enough water in pressure).

Step 2 : once the meat and beans are cooked, mash some of the beans and stir nicely to adjust the consultancy of the gravy. The gravy has to be semi thick as shown in the photo. At the end add fresh coriander, mint leaves, 2 generous pinch of garam masala and adjust the salt.

That’s it rajma mutton is ready, server it with zeera rice or kaju biryaani!!!


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Mutton Rogan Josh

Mutton Rogan Josh!!

Mutton Rogan Josh. A famous kashmiri mutton curry!!

It takes little more efforts but the result is all worth. (this is my customised version from many versions i got from internet, it was perfect)

Step 1 – Roast the following ingredients and make it into paste

1 tbsp khus khus (poppy seeds)
1 tsp fennel seeds (sauf)
1 tsp corainder seeds
1 bay leaf
1/2 tsp kalaunji (black onion seeds)

Step 2

Take 2 tbsp ghee in a pan and throw in 2 cinamom sticks and 3 cardamom, once they crackle add 1/2kg mutton and roast for 15 mins and keep aside.

Step 3

Take a pan add 2 tbsp oil, 1/4 tsp Asafotida(hing) 4-5 finely chopped onion (for half kg mutton it shud 1/2 onions), once onions are brown add 1 tsp ginger garlic paste, 1 tsp garam masala, 1 and half tsp red kashimiri chilly powder(dissolve the chilly powder into water n add), followed by 2-3 chopped tomatoes (optional), salt and the paste we prepared in step in 1. Cook till you get nice silky gravy for 20 minutes, at this time you time you can also grind this paste(optional). Once done, add the roasted mutton and cook / dum for 1 hour on medium flame, till the mutton is done and oil oozes out. Serve hot with rice or roti!
Recipe For Paaya Nahaari/Trotters soup

Spices needed – 7-8 Cloves
5-6 cardamoms
3-4 cinnamon sticks
8-10 kavaab cheeni
2-3 bay leaves
1 teaspoon shahzeera
2 tsp Nahari masala [I didn’t have potli ka masala with me so I used Mehran Nahaari masala] 1 teaspoon peppercorns
Trotters 6 nos

Step 1 – Deep fry 3-4 medium onions and set aside
Step 2 – In Pressure cooker, add thoroughly cleaned trotters, and add all the above mentioned spices along with 1 cup of chopped mint, coriander leaves, one medium onion and 2 glass of water.
Pressure cook for 5 whistles. (if you want you can separate the trotters and keep aside and then move to step 3)
Step 3 – Once the trotters are soft, add 4 glass of water then add 1/2 garam masala, chopped coriander and mint leaves, 3-4 green chillies and let it simmer for 10 minutes.

Step 4 – Preparing the wheat flour slurry.
In pan take 3 Tablespoon of oil add 2 heaped teaspoon of ginger garlic paste, cook the gg paste until brown, then add 2 heaped tablespoon or 1/2 cup wheat flour, roast the wheat flour nicely, then add hot water and make smooth slurry with the help of whisk, make sure no lumps are formed.
Add this slurry to soup and cook for 10 minutes. Lastly add the fried onions and little more mint leaves for garnish.

Serve with hot parathas!!

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