FOOD : RECIPE OF THE WEEK : ALOO DIYE MANGSHER CHUI JHAL

BY CHEF SABYASACHI NAG,

EXECUTIVE CHEF,

HOLIDAY INN KOLKATA AIRPORT,

AN IHG HOTEL

INGREDIENTS  :

1. Mutton – 1 kg
2. Sliced Onions- 1 cup
3. Sliced Tomato- 1 small
4. Ginger Paste- 2 tbsp
5. Potato – cut into half- 3 (big)
6. Garlic paste- 1 tbsp
7. Green chilli paste 1 tbsp
8. Chui jhal leaves- 250 gm
9. Mustard oil- 1/2 cup
10. Garam masala powder and whole- 1/2 tbsp + 1 tbsp
11. Turmeric powder- 1 tbsp
12. Dhaniya powder- 1 tbsp
13. Jeera powder- 1 tsp
14. Salt and sugar- to taste
15. Dry chilli whole- 3-4 pcs
16. Bay leaf – 3 pcs
17. Ghee- 3 tbsp

METHOD :

• Take the mutton in a big bowl , mix with turmeric, ginger garlic and green chilli paste,salt,keep aside,and hold for 45 minutes .
• Slice the onion and slit the green chilly ,
• Heat the pan and add some oil,add whole garam masala and bay leaf , sliced onions, cook till golden brown.
• Peel the chui and then slice it. Now add the marinated mutton in the pan , cook very well , adding the tomatoes are optional.
• Now you can add cut potatoes and cook together , add chui and other spices, and cook well for 20 minutes.
• Add hot water and cook the mutton until tender . Check the seasonings , add spices and ghee at last .

Garnish :

Ginger and green chilly slitted .