Kadai Ghost is one of the recipes that is probably available in every restaurant and road side dhaba. Kadai refers to Indian wok which is slightly deeper (compared to Chinese wok) and narrower in diameter with a round bottom and curved handles. Many a times, a dish which is specifically cooked in kadai, takes the name from it, like kadai ghost. Since in kadai ghost no water or stock is used to cook the ghost and rather the mutton cooks in the masala and its own stock, kadai makes sure the mutton doesn't burn and simmers away slowly braising the meat. Having said that, you may as well cook it in a deep bottom pot with a little stock to
help you through.
Ingredients :
Mutton/Ghost: 500 gms
Onion : 4, medium, 2 sliced and 2 cubed
Ginger : 2 tbsp, juliennes
Garlic : 2 tbsp, finely chopped
Capsicum : 1, big, cubed
Tomato : 1, medium, cubed
Red chilli : 2 pieces
Yogurt/dahi : 2 tbsp.
Almond/cashew paste : 3 tbsp.
Oil : 2 tbsp.
Ghee : 1 tbsp.
Dry Ingredients :
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Roasted Cumin-coriander powder : 11/2 tsp.
Roasted white musturd powder : 1 tbsp.
Garam masala powder : 1 tsp.
Kasuri (Fenugreek) Methi : 1 tbsp.
Method :
Mutton wash and cut into medium pieces. Boil it with little turmeric powder and salt. Keep aside.
Heat oil in a kadai, add sliced oinion, fry till lighly brown then add half of finely chopped garlic and juliennes ginger, fry for 2 mins.
Now add 3/4th of all dry ingredients except kasuri methi and dahi, almond/kashew paste, mix well with mutton. When oil separates from masala then add mutton stock, stir well and cook till done. Fry on a medium heat until most of the stock evaporates but ensure that the spice mixture does not burn.
In an another kadai, heat 1 tbsp of ghee, add cubed onion, capsicum, whole red chilli, tomato, rest of ginger and garlic, cook for 5 mins. then quickly add all 1/4th of dry ingredients, kasuri methi, mix well. Switch off this gas.
At this point, add this mixture into cooked mutton kadai and mix well on low flame for 5 mins.
Serve hot with naan or roti.
Sending this recipe to Julie's "Christmas Delicacy" event and Mi Spicy kitchen's "Red Meats Feast" event
help you through.
Ingredients :
Mutton/Ghost: 500 gms
Onion : 4, medium, 2 sliced and 2 cubed
Ginger : 2 tbsp, juliennes
Garlic : 2 tbsp, finely chopped
Capsicum : 1, big, cubed
Tomato : 1, medium, cubed
Red chilli : 2 pieces
Yogurt/dahi : 2 tbsp.
Almond/cashew paste : 3 tbsp.
Oil : 2 tbsp.
Ghee : 1 tbsp.
Dry Ingredients :
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Roasted Cumin-coriander powder : 11/2 tsp.
Roasted white musturd powder : 1 tbsp.
Garam masala powder : 1 tsp.
Kasuri (Fenugreek) Methi : 1 tbsp.
Method :
Mutton wash and cut into medium pieces. Boil it with little turmeric powder and salt. Keep aside.
Heat oil in a kadai, add sliced oinion, fry till lighly brown then add half of finely chopped garlic and juliennes ginger, fry for 2 mins.
Now add 3/4th of all dry ingredients except kasuri methi and dahi, almond/kashew paste, mix well with mutton. When oil separates from masala then add mutton stock, stir well and cook till done. Fry on a medium heat until most of the stock evaporates but ensure that the spice mixture does not burn.
In an another kadai, heat 1 tbsp of ghee, add cubed onion, capsicum, whole red chilli, tomato, rest of ginger and garlic, cook for 5 mins. then quickly add all 1/4th of dry ingredients, kasuri methi, mix well. Switch off this gas.
At this point, add this mixture into cooked mutton kadai and mix well on low flame for 5 mins.
Serve hot with naan or roti.
Sending this recipe to Julie's "Christmas Delicacy" event and Mi Spicy kitchen's "Red Meats Feast" event
