Aloo Gosh Ka Korma is a delicious mutton curry with big chunks of fried potato served with bagara khaana (fried rice). Rich in flavor and comes a close second to biryani, when it comes to making something special every friday. We make this even in daawats (parties) at times, and its always a hit among all young and old.
Aloo Gosh Ka Korma
Serves - 4-5 Duration - 60 mins
1. Mutton - 1/2 kg
2.Onions - 3 big
3.Tomatoes - 3 big
4.Oil - 1 cup
5. Yoghurt - 1/4 kg
6.Potatoes - 2 big ( peeled and cut as round circles)
7.Garam masala - (cinnamon, cloves and elaichi) 3 each
8.Ginger garlic paste -
9.green chillies- 6
10. mint leaves - handful
11. coriander leaves - handful
12.haldi - 1/2 tsp
13. red chilli powder - 2 tsp (or to taste)
14 . Salt - 1 and 1/2 tsp (or to taste)
15. coconut powder - 2 tbsp mixed in 1/2 cup water (optional)
16. lime - 1
Khaare Seviyaan ( Vermicelli Noodles) is a staple in every south indian home, eaten for breakfast / dinner, at our place we mostly make it for dinner, as little E loves it and demands to have it every week. He even loves to pack the left overs for lunch and takes it to school the next day!
You can substitute the prawns with chicken, mutton, kheema ,egg, paneer (or tofu) or you can also omit the prawns all together and make it plain and simple without any protein.
So, here goes... hope u enjoy it!
Jhinge ke khaare Seviyaan
(Prawn Vermecilli Noodles)
Serves - 4-5 Duration - 30 mins
1. One packet of Vermecilli noodles - 450grams
2.Onions - 4 medium sized
3.Tomatoes - 4 medium sized
4.Oil - 1/2 cup
5.Prawns - 25 - 30 no.
6.Green chilli - 5
7.Garam masala - 3 pc each
8.Mint leaves (handful)
10.lime 1 small
11.Yoghurt - 1/4 kg ( 1 1/2 cup)
12. red chilli - 2 tsp or to taste
13. Haldi 1/2 tsp
14. Salt - 1 1/2 tsp or to taste
15. Ginger garlic paste - 2 tsp
16. Water 1 1/2 Cup (300 ml)