Eid ul Adha Pakistani Food Recipes – Gravy

Some juicy gravy recipes are a must to try on this Eid. Traditional recipes when merged with some unique and latest recipes really add in to the delicious feast on Eid for all meat lovers. Asian dishes are full of varieties of meat and mince dishes, both dry, stir fried and gravies are loved by Asian people. Add in some traditional gravy dishes to your Eid menu choices and delve into the juicy and yummy gravy meat dishes.


1. Haleem

Boneless beef: 1 kg
Turmeric powder: 1 tbsp leveled
Salt:  2 tbsp
Coriander powder: 1 tbsp
Allspice powder: 1 tbsp
Wheat: 250 gm
Orange lentil: ¼ cup
Yogurt: 1 cup
Oil: 1 cup
Pigeon lentil: ¼ cup

Barley: 125 gm
Ginger garlic paste: 2 tbsp
Chili powder: 3 tbsp
Brown onion: ½ cup

Gram lentil: 1 cup
Yellow lentil: ¼ cup
Additional items to be served with haleem
Brown onion
Coriander leaves chopped
Mint leaves chopped
Ginger julian

Green chilies chopped
Lemon slices

Soak wheat and barley overnight or maximum 6 to 7 hours. Cook them in 2 tbsp oil and water till they turn soft and tender, blend them after cooling them at room temperate and keep aside.  Cook all the lentils with 4 to 6 cups of water till tender, cool down and blend altogether. Now heat oil in a deep wok and add ginger garlic paste, chili powder, brown onion, yogurt, salt, turmeric powder, coriander powder, fry them well. Now add beef and add in 8 to 10 glasses of water, cook in covered wok till meat tender and soft, then blend meat with a spoon, mix the blended meat with blended lentils mixture, again put them all to cook on slow flame, keep on stirring all the time, In the end add allspice powder and stir well.  Serve haleem with garnishing. Garnishing items include brown onion, mint leaves, coriander, green chilies, ginger and 2 tbsp ghee, serve hot. You can enjoy haleem as it is or with naan.


2. Mughlai mutton Malai

Mutton: ½ kg
Coriander powder: 1 ½ tsp
Allspice: 1 tsp leveled
Lemon juice: 2 tbsp
Salt: 1 tsp heaped
Yogurt: 1 cup

Roasted cumin crushed: 1 tsp heaped
Chili powder: 1 ½ tsp
Ginger garlic paste: 1 tbsp
Green cardamom powder: ¼ tsp
Cashew nuts grinded: 1 tbsp
Mint leaves: 10 to 12
Brown onion crushed: 3 tbsp
Kewra water: 1 tbsp
Malai or cream: 2 tbsp

Saffron: ¼ tsp
Marinate the meat with salt 1 tsp heaped, yogurt 1 cup, ginger garlic paste 1 tbsp, allspice 1 tsp leveled, coriander powder 1 ½ tsp, lemon juice 2 tbsp, chili powder 1 ½ tsp, roasted cumin crushed 1 tsp heaped,  brown onion crushed 3 tbsp, green cardamom powder ¼ tsp, leave mutton to marinate for 1 to 2 hours.  After that heat oil and add marinated mutton, cover the wok and simmer on low flame for at least 30 minutes. After thirty minutes time add in cashew nuts paste mixed with  cream or malai, saffron, kewra water and mint leaves, leave it on dum till oil forms a layer on top. Serve with naan.

3. Mutton Paya Masala (Mutton Trotters)

Mutton trotters (boiled): 6
Coriander powder: 1 tbsp
Allspice powder: 1 tsp

Ginger garlic paste: 2 tbsp
Allspice powder: 1 tsp

Coriander leaves: ¼ bunch
Dry fenugreek leaves: 1 tbsp
Chili powder: 2 tbsp
Turmeric:  1 tbsp
Oil: ¼ cup
Onion: 2

Salt: to taste

Yogurt: 250 gm

First of all heat up  ¼ cup of oil in a pan.  Then add in 2 chopped onions and fry till they turn into golden brown color. Now add in 2 tbsp of ginger garlic paste and continue frying them. Now lower down the flame and add 2 tbsp of chili powder, 1 tbsp coriander powder, 1 tbsp turmeric powder, 1 tsp all spice powder as well as salt to taste. Fry well for another 1 – 2 minutes. Now add in 250 gram whipped yogurt into it and cook for a few minutes more. Add 6 boiled mutton trotters with its stock. Mix them very well. Cover the lid and simmer on low flame for 20 – 30 minutes. Then remove the lid and add 1 tbsp of dry fenugreek leaves and a bit of coriander. Cook well till gravy thickens, dish it out and serve hot with naan.


4. Saucy Kabab Masala 

Beef mince:  ½ kg
Coriander leaves: ¼ bunch
Mint leaves:  ¼ bunch
Oil: 3 – 4 tbsp

Tomato puree:  1 cup
Chili powder:  1 tsp
Yogurt: 125 gm
Turmeric powder:  ½ tsp
Dry ginger powder:  ¼ tsp

All spice powder:  ½ tsp
Onion: 1
Ginger garlic paste: 2 tbsp
Crushed red pepper:  1 tsp

Green chilies: 3 – 4

Salt:  to taste

Crushed cumin seeds:  1 tsp

Put ½ kg beef mince, salt to taste, 1 cubed or sliced onion, ¼ bunch of coriander leaves, 3 – 4 green chilies,  ¼ bunch of mint leaves, and 1 tbsp ginger garlic paste in a chopper, chop them all and remove mixture in a deep bowl. Now shape them into small round patties, shallow fry them with oil till they are turned into golden brown color. Now heat some oil in another wok and add in 2 tbsp ginger garlic paste and fry for 1 – 2 minutes. Then add 1 cup tomato puree. Then add 1 tsp chili powder, ½ tsp turmeric, 1 tsp crushed red pepper or chili flakes,  ½ tsp allspice powder, 1 tsp crushed cumin seeds, salt to taste and ¼ tsp dry mango powder. Fry them all together for another 1 – 2 minutes. After that add 125 gm of beaten yogurt and cook for 1 – 2 minutes more. Now, add in fried patties or kababs, mix a little and simmer for some time till oil comes on top. Dish it out and serve hot with chapatti or naan.

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