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R FOOD, Mumbai, Mumbai (2026)

01/06/2026

Mutton Curry with Potatoes (Easy & Delicious)

Ingredients
Mutton – 500 g
Potatoes – 2 medium, peeled & halved
Onions – 2 large, finely sliced
Tomatoes – 2 medium, chopped
Ginger garlic paste – 1.5 tbsp
Curd – 3 tbsp
Turmeric – ½ tsp
Red chilli powder – 1–1½ tsp
Coriander powder – 1 tbsp
Garam masala – ½ tsp
Whole spices: 1 bay leaf, 3 cloves, 1 small cinnamon, 2 green cardamom
Oil – 3 tbsp
Salt – to taste
Water – as needed
Fresh coriander – for garnish

Method
1️⃣ Fry the onions
Heat oil, add whole spices, let them crackle.
Add sliced onions and fry until golden brown.
2️⃣ Add mutton
Add mutton pieces + salt + ginger garlic paste.
Sauté on medium-high until the raw smell goes and oil separates.
3️⃣ Add spices
Mix in turmeric, red chilli powder, coriander powder.
Cook for 1–2 minutes so the masala cooks well.
4️⃣ Add tomatoes & curd
Add chopped tomatoes and cook until soft.
Add curd and sauté until oil separates again.
5️⃣ Pressure cook
Add 1 cup hot water, close the cooker and cook for:
6–7 whistles on medium heat or until mutton is 80% done.
6️⃣ Add potatoes
Open the cooker, add potatoes, adjust water for gravy.
Close the lid and cook for 2–3 whistles more.
7️⃣ Finish
Sprinkle garam masala, simmer for 5 minutes.
Garnish with coriander.
✨ Serving
Enjoy with:
Steamed rice
Jeera rice
Chapati / Paratha

30/05/2026

Perfect Bhuna Gosht in Minutes!

Ingredients :
500g Mutton
2tbsp Ginger Garlic Paste
1tsp Salt
1tsp K. Red Chilli Powder
1tsp Coriander Powder
1tsp Cumin Powder
1/2tsp Black Pepper Powder
1/4tsp Turmeric Powder
1/2tsp Garam Masala
1/2 cup Curd
1/3 cup Mustard Oil
Whole Spices :
1/2tsp Cumin Seeds
4 Green Cardamoms
10 - 12 Pepper Corns
2 inch Cinnamon
4 - 5 Cloves
2 Onions
1/2 cup Tomato Puree
1/4 cup Water
1tbsp Chopper Coriander
3 Slitted Chillies

Method :
1. In a bowl, add mutton, ginger garlic paste, salt, red chilli powder, coriander powder and all the mentioned spices along with curd. Mix it well and marinate for 30 mins.
2. Now heat mustard oil in a pressure cooker. Add whole spices and allow it to crackle.
3. Add sliced onions and cook till it turns brown.
4. Add marianated mutton and cook on high flame for 5 mins till oil separates.
5. Add tomato puree and again cook till oil separates.
6. Add water and bring to a boil.
7. Pressure cook on high flame till you get the first whistle and then lower the flame and cook for 10 mins.
8. Open the cooker and dry out excess water or cook till the gravy is dried. Garnish with chopped coriander and slitted chillies.
9. Enjoy with chapati, bread or naan.

25/05/2026

Aloo Gosht 🥔🍖

Ingredients - Spice Mix:
1tsp Cumin Seeds
15 Black Pepper Corns
3 Cloves
3 Green Cardamoms
1 Black Cardamom
1/2 Mace

Method :
1. Grind the above spices to a fine powder.

Ingredients :
1/2 Cup Oil
3 Potatoes
3 Onions
1/2 Cup Curd
2 Bay Leaves
500g Mutton
1tbsp Ginger Garlic Paste
1/2tbsp Salt or as per taste
1/4tsp Turmeric Powder
1tsp Degi Mirch
1/2tbsp Coriander Powder
1/2tsp Cumin Powder
1tsp K. Red Chilli Powder
2tbsp Water (to cook masalas)
2 Cups Water or as per desired consistency
6 - 7 Slitted Green Chillies
Chopped Coriander

Method :
1. Heat oil in a pan and fry potatoes till light golden brown.
2. Fry thin sliced onions till light golden brown.
3. Cool the frier onions and grind to a fine paste with half cup curd.
4. In the same oil, add bay leaves & mutton. Fry on high heat for 5 mins till mutton turns brown.
5. Add ginger garlic paste and cook for 2 mins.
6. Add salt and mentioned spices. Mix well. Add a little water & cook till oil separates.
7. Add ground paste and cook till oil separates.
8. Add ground spice mix & cook till oil separates.
9. Add 2 cups water and mix well.
10. Cook in pressure cooker on high flame till first whistle, then lower the flame and cook for 10 - 12 mins.
11. When pressure is gone, open lid & add fried potatoes.
12. Close lid and cook till 1 whistle.
13. Finally add slitted chillies & chopped coriander. Mix Well.

23/05/2026

Mutton Korma 🍖

Ingredients :
500g Mutton
1.5 Onions
3tbsp Oil
Whole Spices (2 Cinnamon Sticks, 5 Black Pepper Corns, 3 Green Cardamoms, 1 Black Cardamom, 3 Cloves)
1tbsp Ginger Garlic Paste
1/2tsp Turmeric Powder
1/2tbsp Red Chilli Powder
1/2tbsp Coriander Powder
1tsp Salt or as per taste
1.5 Cups Water
100g Curd (whisked)
1/4tsp Nutmeg Powder
1/4tsp Mace Powder
1/2tsp Kewra Water

Method :
1. Slice Onions thinly.
2. Deep fry onions till they turn light golden brown.
3. Remove on kitchen towel to drain out excess oil.
4. Grind fried onions coarsely.
5. Heat oil in a pressure cooker. Add whole spices. Saute for few seconds.
6. Add mutton and cook on high flame stirring continuosly for 3 - 4 mins.
7. Add ginger garlic paste. Cook for 1 - 2 mins on medium flame.
8. Add turmeric powder, red chilli powder and coriander powder. Mix well and cook till oil separates.
9. Add salt and water. Mix well. Bring to a boil.
10. Pressure cook and take 5 whistles.
11. Open lid and reduce excess water for 2 - 3 mins on high flame.
12. Lower the flame and add whisked curd. Mix well and cook for 2 - 3 mins.
13. Add ground birista (fried onions) and mix well. Cook till it turn a little thick and oil is separated.
14. Add nutmeg powder, mace powder and kewra water. Mix well and cook for 2 - 3 mins.
15. Serve with rice, roti or naan and Enjoy.

22/05/2026

Egg Chowmein🥚🍜

Ingredients :
2 Packet Hakka Noodles (200g)
Salt as per taste
Water to boil noodles
1tbsp Oil for noodles
3 Eggs
2tbsp Oil to fry egg
2tbsp Light Soya Sauce
1/2tbsp Red Chilli Sauce
1/2tbsp Green Chilli Sauce
1/2tbsp Vinegar
1/2tsp Black Pepper Powder
1/2tbsp Sugar
1tsp Chicken Powder
1/4 Cup Water
2 - 3tbsp Oil for chowmein
5 Garlic Cloves
Half inch Ginger
2 Chillies
1 Carrot or 1 Cup Carrot (Julienned)
1 Cup Cabbage (Shredded)
3 Spring Onion Whites
1 Capsicum
1/2tsp Salt
1/2tbsp Sugar
1/2tsp Black Pepper Powder
3 Spring Onion Greens

Method :
1. Add salt to water and bring to a boil.
2. Add hakka noodles and cook for 10 mins on medium flame.
3. Strain the noodles. Drizzle a tablesppon of oil and mix well. Set aside.
4. In a bowl, prepare the sauce mix by adding light soya sauce, red chilli sauce, green chilli sauce, vinegar, black pepper, sugar, chicken powder and water.
5. Add half teaspoon salt to eggs and beat well.
6. Heat oil and pour the beaten eggs. Wait for a few seconds till it is half set. Then start swirling and scrambling the eggs. Remove and set aside.
7. Add 2 - 3 tbsp oil and heat well.
8. Add garlic, ginger and chillies. Saute for a few seconds.
9. Add julienned carrot, shredded cabbage and spring onion whites. Saute for 2 - 3 mins.
10. Add capsicum and saute for 2 mins.
11. Add salt, sugar and pepper. Mix it well.
12. Add boiled hakka noodles, scrambled eggs, spring onion greens and prepared sauce. Mix well and cook for 2 mins.

21/05/2026

Chilli Chicken 🌶🍗

For Marination:

300g Chicken Thighs
1 tsp Salt
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Sauce
1 Egg White
2 tbsp Cornflour
1 tsp All Purpose Flour

Method:

1. Mix all the above ingredients & marinate for 15 mins

2. Deep fry on low-medium heat till light golden brown

For Sauce Mix
1 tsp Red Chilli Sauce
3 tsp Tomato Sauce
1 tsp Oyster Sauce
1 tsp Dark Soya Sauce
1 tsp Vinegar
1/8 cup Water

Method:

1. Mix all the above ingredients in a bowl.

For Gravy:
2 tbsp Oil
1 tbsp Garlic (chopped)
1/2 tbsp Ginger (chopped)
1 Green Chilli (sliced)
1 Small Onion (cubed)
1 Capsicum (cubed)
1 cup Water
1/2 tsp Salt
1/2 tsp Chicken Powder
1/2 tsp Black Pepper
1/2 tbsp Sugar
Cornflour Slurry: 1 tbsp Cornflour + 3 tbsp Water
Spring Onion Greens (for garnish)

Method:

1. Heat oil in a pan. Add ginger, garlic & chillies. Sauté for 1-2 mins
2. Add onion & capsicum. Sauté for 30 secs
3. Add the sauce mix. Bring to a boil
4. Add water, salt, chicken powder, black pepper & sugar. Boil again
5. Add cornflour slurry & cook for 2-3 mins till it thickens
6. Add fried chicken & mix well
7. Garnish with spring onion greens & serve hot!

21/05/2026

Dhaba Style Egg Curry

Ingredients
6 eggs (boiled & lightly slit)
4 tbsp oil (mustard oil preferred)
2 large onions (very finely chopped)
1 tbsp ginger garlic paste
2 green chillies (slit)
2 medium tomatoes (finely chopped or purée)
1 tsp Kashmiri red chilli powder
1 tsp spicy red chilli powder
½ tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
½ tsp crushed black pepper
Salt to taste
½ cup water (adjust as needed)
Fresh coriander leaves
Optional Dhaba Touch
1 tsp kasuri methi
1 small piece charcoal (for dhungar)

Method
Heat oil till smoky. Add onions and fry till deep brown.
Add ginger garlic paste & green chillies. Sauté till oil separates.
Add tomatoes and cook till thick, dark, and oil releases.
Add all spice powders and salt. Bhuna well on medium-high heat.
Add water and bring to a boil.
Add boiled eggs, gently coat with gravy, and simmer 8–10 minutes.
Finish with garam masala, crushed kasuri methi & coriander.
(Optional) Give dhungar for that true dhaba aroma.
Pro Tips
Slightly fry eggs before adding for extra flavour
Mustard oil = authentic dhaba taste
Gravy should be thick & spicy, not watery
Serve With
Tandoori roti / lachha paratha
Onion salad & lemon wedges

21/05/2026

Mutton Curry Recipe

Ingredients:
Mutton (goat/lamb, bone-in) – 500 g
Onions – 3 medium, finely sliced
Tomatoes – 2 medium, chopped
Ginger-garlic paste – 2 tbsp
Green chilies – 2 slit
Curd (yogurt) – ½ cup (whisked)
Red chili powder – 1½ tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala – 1 tsp
Salt – to taste
Oil/mustard oil – 4 tbsp
Fresh coriander – for garnish
Whole Spices:
Bay leaf – 1
Cinnamon – 1 inch
Cloves – 3
Cardamoms – 3
Black cardamom – 1
Cumin seeds – 1 tsp

Method:
Heat oil in a heavy-bottomed pot/pressure cooker. Add cumin, bay leaf, cinnamon, cloves, cardamoms. Sauté until aromatic.
Add onions and fry till golden brown.
Add ginger-garlic paste and sauté well until raw smell disappears.
Add the mutton pieces and sear on high flame till they change color.
Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook for 3–4 minutes.
Add tomatoes and cook till soft and oil separates.
Stir in the whisked yogurt slowly, mixing well. Cook until masala is well blended.
Add 2–3 cups hot water (depending on desired gravy). Cover and cook:
Pressure cooker – 6–7 whistles on medium flame till meat is tender.
Pot – slow cook 1.5–2 hours until meat is soft and juicy.
Once done, sprinkle garam masala, simmer 5 minutes.
Garnish with fresh coriander and serve hot.

🍽️ Serving suggestion:
With steamed rice, jeera rice, chapati, or naan.
You can also add a boiled egg (like in your picture) for extra richness.

20/05/2026

Prawn Ghee Roast Recipe

Ingredients
500 g prawns (cleaned & deveined)
3 tbsp ghee
1 medium onion (finely sliced)
1 tsp tamarind paste
Salt to taste
Curry leaves (optional but authentic)
For Ghee Roast Masala
8–10 dried red chillies (Byadgi preferred)
1 tsp coriander seeds
½ tsp cumin seeds
4–5 garlic cloves
1 tsp tamarind pulp (or soak chillies in tamarind water)

Method
Soak red chillies in hot water for 15 minutes. Grind with coriander seeds, cumin, garlic & tamarind into a smooth paste.
Heat ghee in a pan. Add sliced onions and sauté till golden.
Add the ground masala and cook on low till ghee separates.
Add prawns and salt. Mix well.
Cook for 4–5 minutes till prawns are juicy and well coated.
Add curry leaves, give a final toss, and switch off.
Serve hot with neer dosa, appam, or plain steamed rice 🤌

19/05/2026

Chicken Korma

Ingredients :
1 Cup Oil
3 Medium size Onion finely sliced (250g)
1 cup Curd
2tbsp Ginger Garlic Paste
2 bay leaves
7 - 8 Green Cardamom
5 - 6 Cloves
3tbsp Coriander Powdee
1tbsp Degi Mirch
1tbsp Kasmiri Red Chilli Powder
1½ tsp Salt
1 kg Chicken

Spice Mix
2tsp Black Cumin Seeds
6 Green Cardamoms
½ tsp Black Pepper Corns
½ Mace
1/8 Nutmeg

1 tsp Kewra water
You can add 1/2 cup milk to adjust the consistency of gravy ( don’t add water )

Method :
1. Heat oil in a vessel. Add thinly sliced onions and fry till light golden brown. Remove the onions and let the oil come to room temperature. Freeze the fried onions for 10 mins. Crush them with your hand and set aside.
2. In the same oil, add curd, ginger garlic paste, whole spices, coriander powder, degi mirch and salt. Mix well.
3. Add chicken and mix well.
4. Turn on the flame & cook on high heat till it starts boiling.
5. Cover with lid and cook on low flame for 10 - 15 mins.
6. Grind above mentioned spices to make a fine powder.
7. Add crushed fried onions and spice mix. Mix well and cook for 5 - 7 mins.
8. Add kewra water and mix well.
9. Chicken korma is typically served with bread like naan, roti, or parathas, or with rice, such as steamed basmati rice or jeera rice.

R FOOD

01/06/2026

30/05/2026

25/05/2026

23/05/2026

22/05/2026

21/05/2026

21/05/2026

21/05/2026

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19/05/2026

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