Recipe for railway mutton curry recipe. Anglo-Indian recipe for mutton curry first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta during the British Raj days. Recipe with step by step pictures and video.
The interesting story behind Railway mutton curry is that it was first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta during the British Raj days. The railway catering at that time was done by Spencer and Co. The curry is said to have been served with bread and rice. The curry is a little runny / soupy that made it perfect to be mopped up with bread or rice. The addition of coconut milk mellowed the curry and also making it rich and creamy. Tamarind or Vinegar is also added while making this Mutton curry. The addition of Tamarind pulp or Vinegar was to make sure that the curry would last for several hours during the journey without getting spoiled.
Le Creuset Signature Cast Iron Round Casserole 3 liter stainless steel pressure cooker Here is the video of Railway Mutton Curry Recipe
Here is how to make Railway Mutton Curry Recipe Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Now we will boil the mutton for the curry. Take a pressure cooker and add a cup of water. Add in the turmeric powder and salt. Cover the cooker with a lid and cook on medium flame for 20 minutes. Ignore the number of whistles. After the said time, wait for the pressure to settle. Set aside.
Take a pan and add in the oil. I have used vegetable oil for making this recipe. Mustard oil can also be used for making this recipe. The flavour of mustard oil can be an acquired taste. Add in the whole spices and the sliced onions. Saute till the onions are soft. Once the onions are soft, add in the ginger garlic paste. I have used 2 pods of garlic and an inch of ginger. I ground them with a little water in a mixie and added it.
Add in the tomatoes and the salt. Cover the pan with a lid and cook for 4-5 minutes till the tomatoes are mushy.
Add in the spice powders and saute for a few seconds.
Add in the potatoes and the water. Cover and cook for about 15 minutes till the potatoes are fork tender. In many versions of this recipe, potatoes are boiled separately and added to the curry. I find that cooking potatoes in the curry makes it more flavorful and also one less pan to wash.
Add in the tamarind pulp and a teaspoon of sugar. The sugar is optional but I like adding it as I feel it nicely rounds out the taste of the curry.
Add in the coconut milk. I have used canned coconut milk.
Add in the cooked mutton along with the stock used for cooking. The stock has a lot of flavour.
Simmer the curry for a few minutes. Finally, finish it with a generous sprinkle of coriander leaves and black pepper powder.
Railway mutton curry is ready. The curry can be served with bread or with rice. The bread nicely absorbs the flavors of the curry and tastes delicious.
For cooking the Mutton for Railway Mutton Curry
1 cup water 1 teaspoon turmeric powder 1/2 teaspoon salt 1 kg mutton, bone-in
Other Ingredients for Railway Mutton Curry
3 tablespoon vegetable oil 4 dried red chillies 3 cardamom 4 cloves 1 star anise 2 onions, sliced (about 1 cup ) 2 tablespoon ginger garlic paste 3 tomatoes, chopped 1 teaspoon salt 1/4 teaspoon turmeric powder 2 teaspoon black pepper powder (divided) 1.5 teaspoon Kashmiri red chilli powder 1 teaspoon cumin powder 2 teaspoon coriander powder 3 potatoes, peeled and quartered 1 cup water 1 marble sized tamarind – soaked in 1/2 cup hot water 1 teaspoon sugar 1 cup coconut milk 2 tablespoon chopped coriander leaves
Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Now we will boil the mutton for the curry. Take a pressure cooker and add a cup of water. Add in the turmeric powder and salt. Cover the cooker with a lid and cook on medium flame for 20 minutes. Ignore the number of whistles. After the said time, wait for the pressure to settle. Set aside.
Take a pan and add in the oil. Add in the whole spices and the sliced onions. Saute till the onions are soft. Once the onions are soft, add in the ginger garlic paste.
Add in the tomatoes and the salt. Cover the pan with a lid and cook for 4-5 minutes till the tomatoes are mushy. Add in the spice powders and sauté for a few seconds.
Add in the potatoes and the water. Cover and cook for about 15 minutes till the potatoes are fork tender. Add in the tamarind pulp and a teaspoon of sugar.
Add in the coconut milk. I have used canned coconut milk. Add in the cooked mutton along with the stock used for cooking. The stock has a lot of flavour.
Simmer the curry for a few minutes. Finally, finish it with a generous sprinkle of coriander leaves and black pepper powder.
Serve with bread and rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
For cooking the Mutton for Railway Mutton Curry
1 cup water 1 teaspoon turmeric powder 1/2 teaspoon salt 1 kg mutton, bone-in
Other Ingredients for Railway Mutton Curry
3 tablespoon vegetable oil 4 dried red chillies 3 cardamom 4 cloves 1 star anise 2 onions, sliced (about 1 cup ) 2 tablespoon ginger garlic paste 3 tomatoes, chopped 1 teaspoon salt 1/4 teaspoon turmeric powder 2 teaspoon black pepper powder (divided) 1.5 teaspoon Kashmiri red chilli powder 1 teaspoon cumin powder 2 teaspoon coriander powder 3 potatoes, peeled and quartered 1 cup water 1 marble sized tamarind – soaked in 1/2 cup hot water 1 teaspoon sugar 1 cup coconut milk 2 tablespoon chopped coriander leaves
Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Now we will boil the mutton for the curry. Take a pressure cooker and add a cup of water. Add in the turmeric powder and salt. Cover the cooker with a lid and cook on medium flame for 20 minutes. Ignore the number of whistles. After the said time, wait for the pressure to settle. Set aside.
Take a pan and add in the oil. Add in the whole spices and the sliced onions. Saute till the onions are soft. Once the onions are soft, add in the ginger garlic paste.
Add in the tomatoes and the salt. Cover the pan with a lid and cook for 4-5 minutes till the tomatoes are mushy. Add in the spice powders and sauté for a few seconds.
Add in the potatoes and the water. Cover and cook for about 15 minutes till the potatoes are fork tender. Add in the tamarind pulp and a teaspoon of sugar.
Add in the coconut milk. I have used canned coconut milk. Add in the cooked mutton along with the stock used for cooking. The stock has a lot of flavour.
Simmer the curry for a few minutes. Finally, finish it with a generous sprinkle of coriander leaves and black pepper powder.
Serve with bread and rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/railway-mutton-curry-recipe/
Recipe for easy and quick evening snack made with whole wheat flour, Idli batter, veggies, herbs and spices. The bondas can be made in less than 20 minutes. Recipe with step by step pictures and video.
Godumai Bonda – Wheat Bonda is the perfect snack for the busy evenings. This road to deep fried heaven just takes 15-20 minutes. Whole wheat flour is mixed with Idli Dosai batter, veggies, herbs, spices and deep fried in Idhayam Mantra Groundnut Oil. The taste of deep fried food in groundnut oil can’t be beat. Idhayam Mantra Groundnut Oil is traditional, pure and natural. Groundnut oil has a high smoking point making it the perfect medium for deep frying. They are also very lite. These Bondas are so easy to make and are perfect for parties. The batter can be made in advance and deep fried when required. They don’t take a long time to fry, so the fried hot hot crispy bondas will be ready in minutes. Do try these at home. Also, don’t forget to fry these in Idhayam Mantra Groundnut oil. I am sure you will be hooked.
Here is the video of how to make Godumai Bonda – Wheat Bonda Recipe
Here is how to make Godumai Bonda – Wheat Bonda Recipe Take a bowl and add in the idli dosai batter. A little old batter will work well for this recipe. If you dont have old batter, its fine. The regular batter will work equally well. Add about half a cup of water and mix well to combine. Do not add more water. We can add more water later if necessary.
Add in the chopped veggies, herbs and spices. Add in the whole wheat flour / atta. I also add a little baking soda while making the batter so the bonda is lite and not dense. The addition of baking soda also helps in getting that deep golden colour on the bondas. Do not add much. A little will go a long way. I have added about 1/4 teaspoon. Also, adjust the green chillies according to your taste.
Mix well to combine. Add a tablespoon of groundnut oil to the batter and mix well again. The addition of oil at this stage will help in getting crispy and crunchy outer covering on the bondas. They will also stay crisp for a long time. The godumai bonda batter should not be too thin as it will consume more oil when fried. If the batter is too thick, it will fry up to be dense. It should be wet and sticky but not runny. See the video above to see the texture of the prepared batter.
Heat groundnut oil in a kadai. When the kadai is hot, drop spoonful’s of batter into the oil. Using a wet hand helps in scooping the batter and placing in oil. Be gentle when placing in oil. Fry for a couple of minutes, turning the bondas once in a while so they fry evenly.
Drain the fried bondas on paper towels. Serve hot. You do not need any chutney or dip for these bondas. They taste good on its own.
Godumai Bondas are ready. Enjoy!
1/2 cup onion, finely chopped 1/2 inch piece ginger, finely minced 2 green chillies, finely minced 1/4 cup coriander leaves, finely chopped 2 tablespoon curry leaves, finely chopped 1 cup idli dosai batter 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon cumin seeds 1/2 teaspoon sugar 1/4 teaspoon asafoetida 1/4 teaspoon baking soda 1/2 teaspoon black pepper, cracked 1 cup whole wheat flour / atta 1 tablespoon Idhayam Mantra Groundnut Oil Idhayam Mantra Groundnut Oil to deep fry
Take a bowl and add in the idli dosai batter. Add about half a cup of water and mix well to combine. Add in the chopped veggies, herbs and spices. Add in the whole wheat flour / atta. I also add a little baking soda while making the batter so the bonda is lite and not dense. The addition of baking soda also helps in getting that deep golden colour on the bondas.
Mix well to combine. Add a tablespoon of groundnut oil to the batter and mix well again.
Heat groundnut oil in a kadai. When the kadai is hot, drop spoonful’s of batter into the oil. Using a wet hand helps in scooping the batter and placing in oil. Be gentle when placing in oil. Fry for a couple of minutes, turning the bondas once in a while so they fry evenly.
Drain the fried bondas on paper towels. Godumai Bondas are ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
