Kadhai Gosht is basically cooked and served in a wok called kadhai, but to speed up the process I usually cook in the pressure cooker, really I don't have the patience to cook otherwise. However, I have mentioned the time required while using both the methods of cooking in the recipe below.

Kadhai Gosht is a Mughal dish popular in North India. It uses a special blend of dry roasted spices called the kadhai masala. It's an easy to prepare dish and you can make and store the kadhai masala in advance for instant use thus saving on time. You can make this recipe from dry to semi gravy type and I have opted for the later. It is also the dhaba style Kadhai Gosht

Qeema Matar Aloo is a yummy combination of all my favorite ingredients - Qeema (minced meat), peas and potatoes.

It is a very popular and flavorsome dish that can be prepared with ease. I can savor it at any time of the day.

You can prepare it either dry or semi dry, as per your liking by adjusting the water quantity.

Qeema Aloo
Qeema Bharey Kareley
Qeema bhari Mirchain
Qeema Fara
Qeema Kachori
Qeema Macaroni
Qeema Palak

Today I'm sharing the recipe of a very easy, quick and simple mutton curry that I usually make. I'm still wondering why this recipe never made its way to the blog till now as this style is most preferred by everyone at home, may be I was too lazy to click a photo and post it here, hehehe..... Finally, this recipe is up and with very less ingredients it does tastes awesome. It can be had with roti/any flat breads or rice. Look below for the detailed recipe.

What a nice way to start a lazy Saturday morning, with a guest post of mine being featured at The Big Sweet Tooth. I'm more than humbled that Rafeeda accepted my invitation and gave me an opportunity to feature on her space. Hers is the only blog that I seriously read from the time I had discovered it and actually I wait each day for her post.... yes she does A Post A Day, I'm just obsessed with her blogging marathon!!! She has got a huge collection of recipes including dishes from across the world plus loads and loads of sweets, desserts and bakes, infact the list is just endless......

Also, today is my 5th guest post. I decided to give her a traditional dish from my kitchen - Chane ki Daal Gosht or Daalcha as it is called in our place. Its a yummy combination of mutton, cooked with chana daal...

Want to know how to make it, then do check out Rafeeda's space here.

The word Nihari originated from the Arabic word "Nahar" which means morning. It is an aromatic and  melt in the mouth breakfast meat stew.  People are not sure about its origin,  according to some it originated in Old Delhi during the Mughal Empire in their last era. While others say it is an Awadhi cuisine, developed in the kitchens of the Nawabs ie., in the present day Lucknow.

Be it Mughlai or Awadhi, it tastes excellent. Even to this day you will find this particular dish in the breakfast menu in the restaurants of Old Delhi. I had my first taste of Nihari from Karim's and believe me I did not like the taste of it, but that was long long back. Since I don't frequent Old Delhi anymore, I wanted to taste this dish again. So this Bakreed I made up my mind to make it at home and revive the old memory and the result was so good that I feel like going back to Karim's and check again on their taste, hope it happens soon. In the meantime you can make and enjoy my way of preparing Nihari.....

Eid Al Adha is nearing and we at The Recipes of India is all set for the meaty preparations for this day. We have created a separate page listing out all the dishes that you can prepare ranging from biryanis and pulaos, to mutton gravies, qeemas and kababs. Do have a look here and try our recipes for this Eid. In the meantime, I'm sharing one more minced meat recipe combined with spinach or palak. It does tastes awesome....

Today's recipe gives the best version of cooking goat liver or kaleji and I bet you to try it out. Earlier I had shared Mutton Liver Fry, which was prepared without any spices, equally good but here's the spicier option called Kaleji Masala or Mutton Liver Masala. You can have it with naan or roti or any flat bread of your choice.

Bhindi Gosht, is a simple dish with a unique combination of mutton with bhindi/okras. Don't panic, it's a traditional dish but not prepared very often as the men in our household don't like mixing veg and non-veg together. They usually prefer only mutton gravy or only okras stir fry. But I just love this combination and am sure you too will lick your fingers after having this. The lady's fingers are deep fried to remove the stickiness and then added to the gravy in the end, look below for the detailed steps.......

Aloo Gosht is a famous meat dish of the sub-continent. It consist of potatoes cooked with mutton in a stew like runny gravy. It is a classic winter comfort food and will have a nice aroma once you put in the potatoes and simmer. It can be served with plain rice and roti but yes you can even pair it up with naan/paratha/zeera rice etc etc....