Hyderabadi Chukka Gosht/Green Sorrel Mutton Curry is the first thing that comes to most people’s mind when it comes to a perfect meal. Today, we are going to tell you instructions on serving a appetizing Hyderabadi Chukka Gosht/Green Sorrel Mutton Curry.
We hope you got benefit from reading it, now let’s go back to hyderabadi chukka gosht/green sorrel mutton curry recipe. To cook hyderabadi chukka gosht/green sorrel mutton curry you need 12 ingredients and 4 steps. Here is how you achieve that.
Firstly, here are the ingridients that you should ready to serve Hyderabadi Chukka Gosht/Green Sorrel Mutton Curry:
- Use 8 cups of Green sorrel leaves.
- Take 1 tsp of Salt.
- Prepare 1 tbsp of Red chilli powder.
- Use 1/2 tsp of Turmeric powder.
- Use 4 of Tomatoes finely chopped.
- Prepare 2 of Onions chopped.
- Prepare 4 tbsp of Oil.
- You need 3 of Green Chillies, finely chopped.
- Provide 1/4 cup of Coriander leaves finely chopped.
- Prepare 1/2 cup of Bengal Gram soaked.
- Provide 1 1/2 tbsp of Ginger garlic paste.
- Prepare 500 gms of Mutton bone-in.
After preparing the ingridients, now we are ready to make our yummy Hyderabadi Chukka Gosht/Green Sorrel Mutton Curry:
- Wash and roughly chop the leaves. In a pressure cooker, saute onions with ginger garlic paste and the rest of the spices until the raw smell of the onions fade away. Add Mutton bone-in and saute on a low heat for a further 5 minutes..
- And finally add juicy and ripe tomatoes. Cover and cook for 5 minutes and then close the lid. Add little water and salt too. Pressure cook until the Mutton gets done. After the pressure settles down on it's own, open the lid and add the chopped Green Sorrel leaves and soaked Bengal Gram. Soak it for a good 2 hours or a little more and cook on a high heat..
- It gets done in no time at all. Saute until oil starts leaving the sides. Do not stir it much. Mix with light hands. If Bengal gram is used, add it along with the leaves. Garnish with chopped coriander and serve hot with Khatti Daal or Tamatar ka Kat.
- Chukke Ki Bhaaji as called in Hyderabad is nothing but Green Sorrel Leaves. Here in this dish, it is cooked with mutton, tomatoes, and Bengal gram. Though Bengal Gram is optional, it can be added to enhance the flavour. It can also be cooked without it. There will not be any difference in it's taste. As known to everyone, Winter is a Season full of fresh green leafy vegetables and hence it's a perfect time to make this special dish and relish it. Happy Cooking Everyone!.
Add the tomatoes and curry leaves. Now add pepper powder and increase the flame to high. This mutton gravy is well known as the Hyderabadi mughlai gosht/mutton masala curry. It is smooth, creamy and delicious with mutton cooked to perfection with yoghurt and spices in true Mughlai style. In a vessel take chukka, ambada leaves, green chilies, garlic ginger paste and a glass of water and Keep on stove till it is cooked.
Recipe : Hyderabadi Chukka Gosht/Green Sorrel Mutton Curry
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