Restaurant Style Mughlai Curry | Food Diaries | Masala TV Show | Zarnak Sidhwa

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Learn how to make Restaurant-Style Mughlai Curry can be ready in approximately 30 Minutes and good to serve around

Watch this Masala TV video to learn how to make Mughlai Curry and Apple Jalebi. This show of Food Diaries with Chef Zarnak Sidhwa aired on 25 September 2019.

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Mughlai Curry:
Mutton ½ kg
Ginger garlic paste 1 tbsp
Salt 1 tsp
Clarified butter 1 tbsp
Ingredients to be ground:
Coconut 1 cup
Kashmiri red chilies 8
Coriander seeds 1 tbsp
Sesame seeds 1 tsp
Garlic 4 cloves
For Masala:
Blanched almonds 50gm
Cashew nuts 50 gm
Mace 2 blades
Cardamoms ¼ tsp
For Curry:
Chopped onion 1
Turmeric ½ tsp
Tamarind water ¼ cup
Salt to taste
Clarified butter as required
Marinate mutton with ginger garlic paste and salt. Heat clarified butter, add mutton and water and cook. In another pan, heat clarified butter, add onions and brown them, add turmeric and ground coconut masala, sauté with the mutton stock, add mutton and keep sautéing. Using little water grind the ingredients under the masala listed above. Allow to simmer until thick. Add tamarind water and simmer. Serve hot with pea pulao, kachumbar and papad.

Apple Jalebi:
Apples 4 large
For Batter:
Eggs 2
Flour 1 cup
Baking powder 1 tsp
Cream ½ cup
Milk 1-½ cups
Caster sugar 5 tbsp
Vanilla essence 1 tsp
Cardamom powder ½ tsp
Nutmeg powder ½ tsp
Breadcrumbs as required
Clarified butter as required
Mix flour, baking powder, sugar, vanilla essence, cardamom and nutmeg powders, whisk in milk, eggs and cream. Let batter sit for 2 hours. Heat clarified butter, peel and slice apples thickly. Remove the centre core carefully. Dip once slice into the batter, add in the clarified butter and fry. If batter does not stick to the apple slices, coat with a few breadcrumbs, dip in batter and fry. Serve hot with vanilla ice cream.