Mahi Khaliya – Maimoona Yasmeen Recipes – Hyderabadwala

Hyderabadi Mahi Khaliya from Maimoona Yasmeen Recipes

 

Ingredients: For 5 to 6 servings

Mutton(boneless) : 200 grams

Dry Coconut(diced) : ½ cup

Peanuts : ½ cup

Sesame seeds : 1 cup

Cumin Seeds : 3 tablespoon

Coriander seeds : 1 tablespoon

Black seeds(Kalaunji) : 1/4th teaspoon

Mustard seeds : ½ teaspoon

Onions(chopped): 2 small

Cooking Oil : 4 tablespoons

Ginger garlic paste: 1 tablespoon

Turmeric Powder : ½ teaspoon

Red Chilli Powder : 3 teaspoons

Salt : 2 teaspoons

Coriander(chopped) : ½ bunch

Curry Leaves : Handful

Whole Green Chillies : 3

Tamarind Water : 1 ½ Cup (Handful of tamarind soaked in 1 ½ cup of water)

 

Procedure:

 

  1. In a frying pan, roast sliced dry coconut, peanuts, sesame seeds, only one teaspoon of cumin seeds, coriander seeds, black seeds(kalaunji), mustard seeds and onions separately.
  2. After peeling the skin of peanuts, grind all these into a fine paste and keep it aside.
  3. In a cooking saucepan, add oil, when the oil is hot, add 2 teaspoons of cumin seeds. Let them splutter and then add ginger garlic paste.
  4. Add turmeric powder and mutton. Semi fry the mutton for 3 minutes.
  5. Add grinded paste of coconuts, peanuts, etc.
  6. Keep stirring for approximately 15 minutes.
  7. Add red chilli powder and salt. Stir for 2 minutes.
  8. Add tamarind water and two cups of plain water, chopped coriander, whole green chillies and curry leaves.
  9. Close the lid and simmer for 20 minutes so that the mutton gets tender.

 

Hyderabadi Mahi Khaliya is ready.

 

Comments

 

hussain says…
Zabarddasst Hai Well-done Thanks

 

Radha says…
This is my favorite hyderabadi mahi khaliya. God bless you

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