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Kundan Qaliya By Chef Harpal Singh Sokhi

Harpal Singh Sokhi
Kundan Qaliya is a traditional golden coloured mutton curry from Awadh (Lucknow). Chef Harpal Singh Sokhi shares the recipe for this Mughlai curry.

Serves

3

Cooking Time

30-40 Min

Meal Type

curry

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Kundan Qaliya

    • 4-5 tbsp ghee

    • 1 kg mutton

    • 1 tbsp garlic paste

    • 1 tbsp ginger paste

    • salt to taste

    • water as required

    • 4-5 tbsp fried onion paste

    • 1 tsp turmeric powder

    • 1-2 tbsp yellow chilli powder

    • 1-2 tbsp cashew nuts paste

    • 1/2 tsp safforn

    • 2 tbsp rose water

    • 1/2 tsp ittar

    • 1-2 cups fresh cream

    • golden varakh for garnish

  • For garam masala

    • 10-12 green cardamom

    • 6-8 black cardamom

    • 6-8 cloves

    • 2-3 mace

    • 2 cinnamon sticks

    • 1 tsp dry ginger powder

    • 1 nutmeg

    • 1 tsp rose petals

PREPARATION

  1. 1

    Heat ghee in a kadhai and add mutton pieces, garlic paste, ginger paste, salt and water to it, mix well, cover the kadhai and let it cook.

  2. 2

    In a pan, dry roast green cardamoms, black cardamoms, cloves, mace, and cinnamon sticks. Grind these spices in a mixer along with dry ginger powder, nutmeg and rose petals. Sieve the masala.

  3. 3

    In the kadhai with mutton, add a paste of fried onions, turmeric powder, and yellow chilli powder and cook for 5-6 minutes.

  4. 4

    Next, add cashew nuts paste and cook till the gravy thickens.

  5. 5

    Add saffron, mix well and let the mutton cook for a few more minutes.

  6. 6

    Once the mutton is fully cooked, add the garam masala, rose water, ittar, and fresh cream and boil for a few minutes.

  7. 7

    Garnish the Kundan Qaliya with golden varakh and serve.

STEP BY STEP