Haleem, a variety of kebabs and curries, biryani, and so many many sweets! Just the thought of an Eid feast is enough to set us drooling. But if the thought of cooking an Eid feast sounds intimidating, you’re in the right place. Today, we’re sharing a few recipes that will ensure you can get an Eid feast ready without stressing about it too much, even if you’re a first timer!
Take a look at these recipes – a mix of traditional and not-so-traditional recipes that will nonetheless ensure you have a delicious spread on the table for Eid.
Chicken Pockets Recipe
A fun take on boneless chicken, these Chicken Pockets are cheesy and delicious. They make for a fun snack that everyone will enjoy.
Heat oil in a large nonstick frying pan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Increase heat, add chicken and cook for 5 minutes, until brown. Add garlic and curry powder and cook, stirring for 1 minute longer.
Add ginger, tomatoes and cream. Simmer for 10 minutes or until chicken is cooked through, stirring occasionally. Season with salt.
Garnish with coriander and roasted cashews.
Let the curry rest for a few minutes before serving.
Serve with rice and cucumber.
Bhuna Gosht Recipe
If you love meaty dishes with high heat, Bhuna Gosht is perfect for you. It is spicy, succulent, and easy to put together.
Heat oil in a large wok and add whole spices and let them crackle. Add whole garlic pods and ginger slices and saute them till golden. Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add the mutton and mix well.
Add thick curd and salt and let it cook on high flame till curd starts to release water from the sides. Cover the wok with the lid, lower the heat and let it cook till mutton is soft and tender.
When the mutton is cooked, add coriander powder, turmeric, red chili powder and mix together. Turn the flames high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.
Once the ghee/oil starts oozing out from the sides , check salt again and adjust if required. Slowly the mutton will start to thicken and turn deep brown in color. Turn off the gas and garnish the Bhuna Gosht with lots of coriander.
Let the Bhuna Gosht rest for a few minutes before serving.
Serve hot with Rumali roti and raita.
PURANI DILLI GOSHT KORMA
Purani Dilli Gosht Korma Recipe
Purani Dilli Gosht Korma is a goat curry that isn't too spicy but full of flavour.
Heat ghee in a large heavy kadhai or wok over high heat. Add minced onions and fry till translucent. Add ginger paste and garlic and fry till brown. Stir well to ensure that the masala does not burn.
Add green cardamoms, black cardamom, black peppercorns, cloves, and garam masala, and give it a good stir. The kadhai should be smoking hot.
Quickly slide in minced mutton, stir, and add mutton pieces. Stir to mix evenly with the onion masala. Sprinkle in turmeric, red chilli powder and salt. Cook till mince and mutton have darkened in color, about 20 minutes.
Transfer the mixture to a pressure cooker and place on high heat. Add chopped tomatoes, continuing to stir well for 2-3 minutes. Add water to cover, bring to boil, then seal it with the pressure cooker lid. After whistle, turn down the heat and cook for about 15 minutes. Remove from heat and let it cool till the pressure has subsided before opening the cooker.
If the consistency of the curry is too thin, return uncovered pressure cooker to stove and cook for another 5-10 minutes. The curry should have a consistency of medium thick gravy. Check seasoning and add salt if needed.
Allow the korma to rest for a few minutes before serving.
Garnish with ginger juliennes and serve with naan or lacchha parathas.