Harabhara Keema Aloo (Spicy Minced Meat Curry with Greens)

There is nothing new in ‘Keema Masala’, ‘Keema Matar’ or ‘Dum Aloo’. But with a little twist it can always be made a little tastier and different. Using greens (spinach, fenugreek and coriander) it has become more tempting and tasty. I wanted to make something different with my minced meet so decided to use baby potatoes instead of regular potatoes and my green paste. I have used a handful of green peas too to make it more tasty. You can always use regular potato and can adjust using of these leafy greens according to your choice. This is a very…

Malaidar Mutton Keema Kofta Curry (Creamy Minced Mutton Fried Ball Curry)

Every time I buy mutton keema either I make Keemawale Rajma or Bhuna Keema Masala or Mangsher Ghugni or some times Stuffed Keema Paratha. But this time I was determined to make something different. So I made ‘Malaidar Mutton Keema Kofta Curry’. I have used some fresh cream in the mutton kofta and topped the curry with some fresh ‘Malai’. Those who do not know what ‘Malai’ is …. Malai is the top thick layer of milk. After you boil milk, when it cools off a layer of fat is formed that is called ‘Sor’ in Bengali and ‘Malai’ in…

Kosha Mangsho or Mutton Kasha (Spicy Dry Mutton Curry)

Today, I bring you the recipe of this sumptuous dish straight from the Bong kitchen. Since it is the time to celebrate the biggest festival of Bengali, Durga Puja… so I thought of sharing one famous and traditional recipe i.e. ‘Kosha Mangsho’. With its velvety gravy, succulent and juicy meat pieces and rich red colour, ‘Kosha Mangsho’ never fails to lure Bengalis. There was a time when heart attacks, cholesterol, red meat were terms found only in text books and having mutton on Sundays was a ritual to any Bengali family. This recipe is so much popular that there is…

Stuffed Keema Paratha (Stuffed Minced Meat Indian Fried Bread)

‘Keema Paratha’ (stuffed Indian fried bread) is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine. This royal recipe was served as a side dish with other Mughalai dishes. The original recipe has undergone many changes with time yet the flavour of this royal recipe remains as splendid as ever. It is tasty, filling and nutritious stuffed paratha. The ‘keema’ (minced meat) is first marinated with yogurt and cooked with an aromatic blend of spices. It is then stuffed into dough and made into parathas. This paratha recipe is delicious and…

Mangsher Jhol (Bengali Style Mutton Curry)

‘Mangsher Jhol’ and Sundays are synonymous in Bengali kitchen. I remember my childhood days when Sunday used to be dance classes in the morning, ‘Tekona Porota’ and ‘Aloo Chorchori’ for breakfast or ‘Luchi-Sada Aloor Chorchori’ for breakfast and Chicken Curry or Mutton Curry for lunch was a must. I still remember when Maa used to grind the masalas in ‘shil-nora’ (a traditional way of grinding spices with the help of a oblong stone piece on a large stone square piece). And the flavour or freshly ground spices were unparallel to any branded spice powder.The red coloured gravy with plump big…