COURTESY KHATIJA EBRAHIM

Chicken Curry

1 chicken (cut into pieces)
1 large onion or 2 small onions (cubed finely)
5 tblsp ghee and oil mixed
1 large gem squash (peeled and cubed)
2 tsp salt
1 tsp arad
1 tsp dry dhana
2 heaped tblsp ginger garlic masala
1 tsp red chillies
1 tsp whole jeeru
3 large tomatoes (grated or liquidized)
3 large potatoes (peeled and cut)

Method:
Make vagaar with onion, jeeru, ghee & oil. When done add and braise masala and spices, add chicken and gem squash.
Once water is burnt out add tomatoes and cook for a while then add potatoes. After little while add ± 1 cup boiling water and cook till potatoes are done. Before serving garnish with green dhania and serve with rice or roti.

 
Mutton Curry

1 kg mutton (leg mutton)
1 large onion or 2 small onions (cubed finely)
5 tblsp ghee and oil mixed
1 large gem squash (peeled and cubed)
2 tsp salt
2 tblsp dry dhana
3 tblsp ginger garlic masala
1 tsp red chillies
1 tsp whole jeeru
1 tsp arad
3 large tomatoes liquidized
4 tblsp tomato puree
3 potatoes (peeled and cut)

method
Make vagaar with onion, jeeru, ghee & oil. When done add and braise masala and spices, add mutton and gem squash.
Cook till mutton is half way done, add tomato and tomato puree and cook further till water is burnt out. Add potatoes and ± 2 cups water and cook till potatoes are cooked and gravy is nice and thick, garnish with green dhania and serve with roti or rice.