Something I like about our neighboring country’s cuisine is that they include vegetables in their meat curries. You will find spinach in their mutton curry, methi in their chicken curry, etc. I guess some of the influences are found in some of our North side states as well, though I am not very well aware of the same.
I found “Chukandar Ghosht” in a group mainly of Pakistani members. The color and the recipe allured me. I am sure all of you agree how beautiful the color of beetroot makes any dish look. Just giving you some examples, like the Beetroot Raita and the Eggless Red Velvet Muffins. I had to make it somehow, since my kids are very fond of beetroot. This is such an easy-to-put-together curry, with no tough ingredients and tastes amazing with some hot naans or simple steamed rice. Try to use tender mutton with bones, since it would give maximum flavor to this gravy. I was just reading that this meal is prepared quite often in the North Indian states especially during the winter times when beetroot is in season. I was wondering to myself – what better time to post this recipe as well! 🙂
Chukandar Ghosht ~ Beetroot Mutton Curry
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 2 onions thinly sliced
- 2 green chillies slit
- 750 gm mutton washed and drained
- 1/2 tsp chilli powder
- 1/4 tsp Kashmiri chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 350 gm beetroot 2 medium, peeled and grated
- 1 large tomato chopped fine
- Salt to taste
- 1/2 tsp garam masala powder
- 1 tbsp kasuri methi
- Coriander leaves for garnish
- Heat oil in a pressure cooker. Crackle the cumin seeds.
- Add the ginger garlic paste and saute till raw smell is gone.
- Add the onions and green chillies and cook till witled.
- Add the mutton and fry till it becomes whitish.
- Add in the powders and cook for a couple of minutes
- Add in beetroot, tomato and salt to taste, mix well.
- Close the lid of the pressure cooker and cook on high flame for 3 whistles and on simmer for 15 minutes. Switch off and allow pressure to go by itself.
- Open the lids, check seasoning. Sprinkle in garam masala powder and kasuri methi, give it a simmer.
- Serve hot with naans or rice with coriander leaves as garnish.