Estimated Nutrition (whole recipe, rough)
Counts 11 of 18 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Coriander | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 kg mutton chops
- 1 cup yogurt, well beaten
- 3/4 cup coriander leaves, finely chopped
- 1/2 cup fresh methi (fenugreek) leaves, finely chopped
- 2 potatoes, cubed
- 1 tomato, cubed
- 8 pepper corns
- 4 Kashmiri chilies
- 3-4 green chilies
- 3 cloves
- 2 cardamoms
- 2 sprigs mint leaves
- 2.5 cm. cinnamon stick
- 5 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp poppy seeds
- 1 tsp ginger-garlic paste
- 1 tsp dried methi (fenugreek) leaves, crushed
- Salt to taste
- Ghee (or butter) for frying
- =
Directions
Roast pepper corns, cardamoms, cloves, cinnamon stick, poppy seeds, coriander seeds, cumin seeds, red chilies and blend them to a fine powder.
Fry green chilies and onions with a little ghee and blend them along with half cup of coriander leaves, mint leaves and powdered spices, to a fine paste.
Heat ghee in a pan. Add mutton pieces and fry for a minute. Add fenugreek leaves, salt and fry for three minutes.
Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water. Add yogurt and mix well.
Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done.
Uncover the pan and add dry fenugreek leaves. Simmer for few minutes. Garnish with remaining coriander leaves and serve hot.