Railway Mutton Curry Recipe | Mutton Curry Recipe | The Bombay Chef - Varun Inamdar
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- Опубліковано 3 жов 2024
- Learn how to make Railway Mutton Curry at home with chef Varun Inamdar only on Get Curried.
Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. The story goes that this mutton curry recipe is served in all First Class compartments on Indian trains. So watch and learn
Ingredients
500gm Mutton meat (Cut into medium pieces and boiled)
2 large onions sliced.
2-3 Potatoes (Peeled and cut into medium pieces)
1 tbsp Garlic paste
1 tbsp Ginger paste
1 tsp Cumin seeds
1 tsp fennel seeds
1 tbsp Coriander seeds powder
1/2 tsp Turmeric powder
1/2 cup Fresh Curd
3 tbsp thick coconut milk
5 tbsp Mustard Oil
5 Whole Red Chillies
1 tbsp Red Chilly Powder
1 cup tomato chopped.
Salt as required.
Whole spices
2 nos green cardamom
2 nos. Black cardamon
1 no. Bay leaf
1 inch stick cinnamon
8 nos black pepper corns
4 nos cloves
Handful Coriander Leaves
Method
In a pan add some mustard oil and heat it and turn off the flame.
When the oil cools down, turn on the flame and add bay leaf,green cardamoms,black cardamons, cinnamon,black pepper corns and cloves.
Once they start crackling add cumin seeds and onions and saute them lightly.
Add ginger garlic paste and stir for 3-4 minutes.
Add turmeric, coriander powder, red chilli powder and dry red chillies.
Add peeled potatoes, fennel seeds, water & salt and cover the lid and let it cook for few minutes.
Add tomatoes, coriander leaves and stir fry for a minute.
Add mutton and the stock and mix properly.
Cover and let it simmer for 8-10 minutes.
Add coconut milk and whisked curd.
Railway mutton curry is ready.
#RailwayMuttonCurry #MuttonCurry #GetCurried
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I liked the video even before watching. It's varun inamdar guys... it will be awesome 😊
absolutely!
I'm from Bengal . Actually there are several types of " kosha Mangsho " ( mutton curry ) we used to eat in WB . One of my fav dishes is mutton curry . I learned a new type of Mutton curry from this video .. Thanx sir 😃
I have tried and tested this in my kitchen. Comes out wonderfully! Thanks Varun.
Arun... it's a pure joy to watch you cook and also learn so many amazing things. Your style of cooking and instruction on how to do it is so fantastic. Loads of love brother... all the way from California. :)
Its Varun
i am bengali and we do add potatoes to our meat dishes...however i think boiling the mutton or cooking it separately takes away its essence...best just to cook it with the curry b4 adding potatoes
Nah ektu roast korte hobe. Tahole kibhabe flavor pabe?
Riffat Alam Abe chutia ye bangali dish nehi he..
lalu sutar did you actually hear what he said? He said that it actually originated from bengali dish KOSHA MANGSHO. Now who is the chutiya now?
True
Wrong. This is a bengali recipe. This is mutton dak bunglow. Unrelated but a more rudimentary and faster alternative to Kasha Mangsho.
Super mind blowning
কষা মাংস ঝাল ঝাল করে আর সাথে গরম গরম ভাত.......আহা....জিভে জল চলে আসে.......👌👌👍👍
Blank Mind ঠিক বলেছেন 😀
Varun Inamdar ... ek no ... 👌😄
I made this dish and turned out fabulous. The fennel seeds and other spices added kick to the dish. Thanks for making it easy for reviewers with you video presentation.
Thank you this is one of the best recipes I’ve ever tried my family loved it and I’ve been eating it for the last 3 days I can’t get enough, and you make it so easy to follow , great job.
Very good recipe
Great stuff.
And the potatoes were classic after they cook with all the flavour.
EASY QUICK N SIMPLY FULL OF FLAVOUR
Best thing I love.. nice fresh look and clean everything is so clean and happy looking..
Wouldn't the meat be tastier if it were slow cooked in the masala sauce instead of boiled in water?
Zita Lorna you are right. It will be but mutton requires a lot of time to cook and potatoes don't so I guess cooking them together can overcook the potatoes even if you add them later. You can always add mutton stock with the boiled mutton like he did and it will give the same result.
Zita Lorna p
I agree with you this method of boiling mutton and the adding to gravy will have no flavour at all it would be like having a spicy version of mutton clear soup lol
Not a right way to cook railway mutton curry. Mutton has to be cooked with all the spices. Make kosha mangsho add curd and coconut milk, there u get authentic railway mutton.
It is probably how the railways cooked it, given non-pressure cooking will take a lot of time for mutton.
I love these types of thin curries
Heyyy Chef!! Simple yet an amazing dish. Just tried it tonight & loved it!! Thank you for sharing!
Love you & all you're recipes chef. Please teach me how to make a nice light suji halwa
thing you got a little curried away here....
Chef Hi, how long to boil the mutton. Do we add any spices while boiling? Do we get mutton with bones?
Simply superb chef 👌👌👌
The curry before the coconut n curd is put in taste superb.
After the insert it weakens the spice, which is the essence of the curry.
Well he said that was done because some British guy couldn't take the heat.
I am very happy to subscriber such beautiful channel
Which railways do you travel with? Never got such beautiful looking food in any of the trains! :(
+shaurye vardhan its actually bengali mutton curry
There is only one "railways" in this country
They don't serve any mutton anymore. It is just some tasteless chicken soup like curry nowadays, even in the first class.
SkyLord I hope you know what “sarcasm” means.
It is fantastic 👍 thankyou chef for the wonderful recipe!
awesam cooking
I want see the recipe of kolhapuri mutton sukkha and tambada pandhara rassa
This recipe looks fantastic! I'd love to see a kosha mangsho recipe.
Your roughly cutting is very finely I guess😅
Adding Coconut milk is perfect 💯 🎉but never to add curd that's laid down your this recipe into zero marks 😞😞😞
100th comment!!!!! Love you varun!
Could you please tell me what kind of vessel you are cooking in? Is it a dutch oven or is it a non-stick pan? Thanks
Can I share a photo of the outcome of my dish so viewers know this recipe works wonders?
Plz name the recepi, which is actual. Railway or roadway??? What is this.
Nice video brother, you've earned a subscriber. :-)
chef why didn't you crackle the fennel seeds and and added it after the potatoes?
I am from odisha and here mutton curry is really incomplete without potatoes. We add potatoes in chicken, prawns and fish curries too. And I love cooking nonveg curries with potatoes added in it.
And I don't boil the mutton separately. I cook direct with the masalas. It will give more taste.
Soumya S Das Same here in Bengal 😃
who like Railways meal
Just super.
Easy to follow.
Ingredients easily available.
I like it without the coconut milk or curd. The pungency is desired.
This has become the standard mutton curry now n the family loves it.
Tonight with puris . Yum
srilankans we cook mutton in this way too...it call as Sinhala mutton curry.. :)
I love your cooking style. This dish looks good too. But it's NOT authentic Railway Mutton Curry from the East. I think you've been misinformed. That does not mean this will not be a tasty dish though.
Chef, Mustard oil is used in North India also. In UP, Uttarakhand, almost everything is cooked in mustard oil.
I thought Railway Mutton Curry is Anglo Indian cuisine.
British tele-chef Rick Stein popularised this dish globally, from a recipe sourced from a hotel in Kerala, but I don't like it, as it adds cashew paste, which stops it being a 'thin curry'.
People use Mustard oil for its pungent smell. Why get rid of that ?
I love Varun’s cooking but nope the technique of cooking kosha mangsho is no where close to this recipe! Also adding mutton, even if pressure cooked, to already cooked potatoes does no good to either of the ingredients.!
Wrong recipe. Without frying the mutton in the spices well will not give that delicate taste. Frying also the reduces the raw smell of mutton...
My favorite chef!!! Just love u sir...
dude, such a beautiful curry and a great presentation... great going.. all the best for future videos
Ur ryt Kosha mutton is similar only the difference is v Bengali before serving add homemade Garam masala powder and serve it with rice
This is not original recipe. U hv to cook raw mutton with curry.not boiled.so for traditional recipes u hv to de careful
That looks good...but pressure the meat with spices n onion n garlic n ginger as well..tastier meat.
please show us bengali kosha mangsho( mutton kosha)
Ye railway mutton hai ??????😢😢😢south India+east India mix kardiya hai..
This is not railways mutton curry. You missed so many ingredients and an important process.
Coconut milk in bengali mutton curry? Not acceptable sir!
He literally added all the ingredients i have in the kitchen 🤷🏻♀️
Can I skip the coconut milk altogether and make do with only curd .
Abey some spices means kitna spices? Atleast mention quantity..
do we need to catch railway to eat in it..??😢
You. Sir. Have taught me to cook🙇♀️
Sorry never had potatoes in Rly Mutton Curry while travelling with my parents 5 decades ago, neither Kosha Mangsho has it
S Kanjilal really, I always had it with potatoes
well sir u cant be 50 decades old... 50 decades = 500yrs
Thanks, corrected
S Kanjilal : yes only kochi pathar jhol ( baby goat thin golden curry) has potato. Kosha mangso never has potato. Also i am surprised about the curd. I am known to pritha sens railway mutton curry .o dont think its has curd and that also in the end!!!!
Bengali recipe is incomplete without potatoes we put curd Varun has shown us traditional method and than people started making in their own style
Hi sir iam from trivandrum pls teach me mutton intenstine
In bengal we prepare mutton like this way.
I traveled many times in AC three tair compartment but I never found your type of mutton curry.This is fake name of your dish.
You will have to go back in time, it was served during the British rule in the train.
So it's curry for white people. 😁
Kosha manksho you don’t add cooked mutton
Couldn’t hear clearly in your video
Beautiful lady and delicious dish!
This is Totally a different method
such a super recipe but unfortunately less viewed....people you are missing out another good recipe of Master Chef Varun
I know Cardomoms not Cardomons . By the Arun what railways gave you this recipe, just curious 😳😳
B4 i start watch i already liked your Video!!!¨your Recipe are always..... mouthwatering, superlicious Chef Varun Inamdar
Honestly,
I must say that mutton was not that good as u describe it...
Bcoz if u boiled the mutton first then d taste will completely gone...
Lip smacking!!
Sequence is all wrong,
I don't have a pressure cooker, so what would be the best way to cook the mutton? Should I just boil it in a pot before adding it to the curry?
PockASqueeno yes, just cook in normal pot - that's what I did as well.
Recipe doesn't follow actual step of Bengali kosha mangso yet the ingredients is same at all..
Sir ....curr will not break in few pieces after putting it on boil hard gravy
Is it 🐑 mutton or goat 🐐 ?
Love from kolkata ❤️
But bengali kosha mangsho is almost double spiced than this recipe
Your skill and presentation topped with the simplicity of your communication make your recipes so worth watching and makes us recreate them ... great job as always
is the mutton pressure cooked with only water or any other spices and salt is added?
well presented and chef, you gave an interesting historical background to the dish. awesome. cheers.
Dude this is worst
Thanks for sharing... Just loved it... 💕
Hi Varun, how long do I need to cook the mutton in a pressure cooker ?
love it. can you make the rajasthani buryani? pleaaas
Super good 👍
Ranveer Brar version of this is better
Now I understand why Indian and Middle East people have their color brown . . Curry , red hot peppers . . all hot , hot hot hot make their skin change to brown like if we bake in Oven over heat chickens turn to dark too .
I don't that would be directly related? as thai, chinese, koreans do have spicy food as well. Indian food is not that hot in my opinion, they are just heavily spiced (not as hot but fragrant)
you are right . thanks
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My skin is not yellow so I can't answer .
super 👍👍👍
Amazing recipe. I will attempt this recipe. Much Love from Chicago
This is no way near to "kosha mangsho".
this is how bengali motton jhol is made........
well bengalis don't add fennel seeds to any non veg dishes
You know, it's attitudes and "rules" like this that hold back cuisine from evolving. People cook how they want and new ideas shouldn't be scorned.
Abhishek Dey yeah we don't but its his dish and he can present it which ever way he wants it to be doesn't it?
Abhishek Dey you are right but Actually we dont put fennel seeds to mutton or chicken but in Macher Jhol we put Panch Phoron..and fennel is always there in Panch Phoron ..
Noo not kosa mangso....we fry our meat along with onion n other staff r gradually added...d taste will very as the meat is not tried unlike KOSA MONGSO from Bengal
Sorry..fried
Relapatha/Relave Kosha Mangsho.
Hi Varun ☺️ h r u ? Excellent cooking, nice smile