Clearcals

Serving Size 1 Small Cup (100 g)
Calories134.9 kcal
Carbs4.4 g (17.4 kcal)
Protein7.4 g (29.5 kcal)
Fats9.8 g (88.0 kcal)

Batatyachya maans recipe

Name: Batatyachya maans
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: 1 Grams of Mustard; 100 Grams of Tomato ripe local; 100 Grams of Potato brown skin small; 10 Grams of Chillies green - all varieties; 20 Grams of Coriander leaves; 1 Tea Spoon of Garlic small clove; 1 Tea Spoon of Ginger fresh; 100 Grams of Onion big; 2 Grams of Cardamom green; 1 Grams of Cloves; 1 Grams of Turmeric powder; 250 Grams of Goat shoulder; 3 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 100 Milliliter of Water; 50 Grams of Curd; 0.5 Tea Spoon of Garam masala powder; 0.5 Tea Spoon of Black pepper powder; 1 Tea Spoon of Red chilli powder; 0.5 Tea Spoon of Coriander powder

Batatyachya maans is a good source of protein, selenium, niacin, vitamin B5, vitamin C, and an excellent source of vitamin E. It helps improve red blood cell count and strengthen muscles

Cooking time: 40 minutes

Serves: 8 persons

Ingredients

Mustard

1 Grams

Tomato ripe local

100 Grams

Potato brown skin small

100 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

20 Grams

Garlic small clove

1 Tea Spoon

Ginger fresh

1 Tea Spoon

Onion big

100 Grams

Cardamom green

2 Grams

Cloves

1 Grams

Turmeric powder

1 Grams

Goat shoulder

250 Grams

Rice bran oil

3 Table Spoon

Salt

1 Tea Spoon

Water

100 Milliliter

Curd

50 Grams

Garam masala powder

0.5 Tea Spoon

Black pepper powder

0.5 Tea Spoon

Red chilli powder

1 Tea Spoon

Coriander powder

0.5 Tea Spoon

Instructions

Washing

Wash, peel and chop the potatoes and keep them aside.

Frying potatoes

Heat oil in a pressure cooker. Add potatoes and fry until they turn slightly brown.

Gravy preparation

Add black cardamom, cloves, and black peppercorns in the oil and fry for a few seconds. Grind all the ingredients in a grinder jar to a fine paste.

Cooking

Add sliced onion and green chilies and fry till translucent.Now add mutton and cook on high heat for 3-4 minutes. Add the masala paste and cook for 2-3 minutes. Add coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder and salt and cook until oil starts to separate from sides of the pressure cooker. Whisk the yogurt with all-purpose flour and add it to the pan. Add a cup of hot water and potatoes. Cover the lid of the cooker and cook until mutton is done.

Serving

Garnish with fresh coriander. Serve hot with steamed rice or phulka.

Nutrition Label