Kolyaas Ki Shaak – Traditional Hyderabadi Mutton Curry Recipe

Kolyaas Ki Shaak is a traditional Hyderabadi mutton curry prepared with a unique seasonal blend of vegetables, fresh herbs, and aromatic spices. This comforting South Indian-style curry combines tender boneless mutton chunks with dill leaves, green garbanzo beans (hariboot), radish, and fresh red chillies, creating an incredibly rich and flavorful dish.

The highlight of this authentic Hyderabadi curry recipe is the freshness of dill leaves and the nutty texture from fresh green chana/hariboot. These ingredients beautifully enhance the taste of the spicy mutton gravy and make it a wholesome seasonal delicacy. For a tangy variation, you can also add tamarind extract to prepare an “Ambat Shaak” version that pairs wonderfully with steamed rice.

This delicious homemade mutton curry tasted absolutely amazing with hot dosa at our home, earning plenty of compliments from everyone. If you love trying traditional Indian mutton recipes, this Kolyaas Ki Shaak is definitely worth making!

Preparation Time

20 minutes

Cooking Time

35 minutes

Serves

4

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Ingredients for Kolyaas Ki Shaak

For Tempering

• 2 tbsp oil
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek seeds (methi)
• 3–4 garlic cloves
• Handful of curry leaves
• 3 fresh red chillies, slit

  To Blend

  • 1/2 cup chopped tomatoes
  • 1 tsp ginger-garlic paste
  • 3/4 cup fresh coconut chunks

  Other Ingredients

  • 1 cup finely chopped onions
  • 1/2 cup chopped tomatoes
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp sambar powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 cup green garbanzo beans (hariboot/green chana)
  • 1 cup thinly sliced radish
  • 1 cup chopped dill leaves
  • 250 gm boneless mutton pieces (pressure cooked with turmeric and water for 2–3 whistles)

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  Method

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, fenugreek seeds, garlic, curry leaves, and slit red chillies.
  2. Add chopped onions and sauté until translucent.
  3. Mix in tomatoes along with turmeric powder, chilli powder, coriander powder, cumin powder, sambar powder, and salt.
  4. Add sliced radish and green garbanzo beans. Then add the cooked mutton pieces along with the stock.
  5. Cover and cook until the radish and green chana turn soft. Simmer for about 15 minutes.
  6. Add the blended coconut-tomato mixture and chopped dill leaves.
  7. Simmer for another 5 minutes. Adjust seasoning if needed and serve hot with steamed rice, dosa, or roti. 

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Raw Banana Kofta Curry Recipe | Kache Kele Ke Kofta in Hyderabadi Gravy

Who says koftas can only be made with paneer or mixed vegetables? While carrots and other vegetables are commonly used in koftas, I decided to experiment with kache kele (raw banana/vazhakkai), and the result was absolutely delicious!

I prepared soft and flavourful raw banana koftas and simmered them in a rich, spicy Hyderabadi-style gravy. The dish turned out so good that my husband couldn't stop asking, "Which restaurant did you order this from?" 😊

If you're looking for a unique vegetarian curry that tastes restaurant-style, this recipe is definitely worth trying.

Ingredients Required

For the Koftas

• 2 bread slices, blended into breadcrumbs
• 1 raw banana, peeled, boiled and mashed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon green chillies, finely chopped
• 1 teaspoon crushed cumin seeds (jeera)
• 1 teaspoon crushed peppercorns
• 1 teaspoon red chilli powder
• A pinch of asafoetida (hing)
• Salt, to taste
• 2 teaspoons chopped coriander leaves
• Oil, for deep frying

For the Gravy

• 1 cup finely chopped onions, deep-fried and blended into a smooth brown paste
• 4 teaspoons oil
• 1 bay leaf
• 2 green cardamom pods
• 2-inch cinnamon stick
• 2–3 cloves
• 1 teaspoon peppercorns
• 1 teaspoon fennel seeds (saunf)
• 2–3 green chillies, slit
• 1 handful mint leaves
• ½ cup curd (yogurt)
• 1 teaspoon red chilli powder
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• A pinch of turmeric powder
• Salt, to taste
• Wheat dough (aata), for sealing the vessel
• Chopped coriander leaves, for garnish

Method

Preparing the Koftas

1. In a mixing bowl, combine the mashed raw banana, breadcrumbs, ginger-garlic paste, chopped green chillies, crushed cumin, crushed peppercorns, red chilli powder, hing, salt, and coriander leaves.
2. Mix everything well and shape the mixture into small balls.
3. Deep fry the koftas until golden brown. Alternatively, you can bake or air-fry them for a healthier option.
4. Keep the prepared koftas aside.

Preparing the Gravy

1. Heat oil in a heavy-bottomed vessel.
2. Add the bay leaf, cinnamon, cloves, cardamom, peppercorns, and fennel seeds. Sauté until fragrant.
3. Add the mint leaves and slit green chillies. Cook for a minute.
4. Stir in the brown onion paste and sauté well.
5. Add the ginger-garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala, and salt. Cook for 2–3 minutes.
6. Lower the flame and whisk in the curd gradually, stirring continuously to prevent curdling.
7. Cook the gravy until the oil begins to separate from the masala.

Dum Cooking

1. Gently place the prepared koftas into the gravy.
2. Cover the vessel with a lid and seal the edges using wheat dough (aata).
3. Cook on a low flame for about 10 minutes to allow the koftas to absorb the rich flavours of the gravy.
4. Garnish with freshly chopped coriander leaves.

Serve hot with naan, roti, paratha, jeera rice, or steamed rice.

This restaurant-style Kache Kele Ki Kofta Curry is a delightful way to transform simple raw bananas into a rich and indulgent meal that your family will love.

Chichinda Curry Recipe | Indian Snake Gourd and Potato Green Gravy

The snake gourd, commonly known as chichinda or Chinese cucumber, is a nutritious vegetable that holds an important place in Indian cuisine. It is an annual climber known for its rapid growth and long, slender fruits.

Snake gourd has a high water content and is naturally low in calories and fat. It contains small amounts of protein, fibre, and carbohydrates, along with essential nutrients such as calcium, iron, phosphorus, carotene, thiamine, riboflavin, and niacin.

This vibrant green gravy combines snake gourd with potatoes and an aromatic herb-and-coconut paste. It pairs beautifully with chapatis, phulkas, dosas, or even steamed rice.

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Ingredients Required

For the Green Paste

• 1 handful mint leaves
• ½ cup coriander leaves
• 3–4 teaspoons fresh coconut gratings
• 1-inch piece ginger
• 4–5 garlic cloves
• 2-inch cinnamon stick
• ½ teaspoon peppercorns
• 2 green cardamom pods
• 2 cloves
• 4–5 teaspoons chopped onions
• Salt, to taste

Other Ingredients

• 1 cup snake gourd (deskinned and chopped)
• ½ cup potatoes, chopped
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 4–5 curry leaves
• 1–2 dried red chillies

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Method

1. Grind all the ingredients listed under "For the Green Paste" into a smooth paste using a little water.
2. Transfer the green paste to a pressure cooker. Add the chopped snake gourd and potatoes. Mix well.
3. Pressure cook for 2 whistles on medium heat.
4. Once the pressure releases naturally, open the cooker and adjust the consistency by adding a little hot water if required.
5. In a small pan, heat the oil. Add mustard seeds and allow them to splutter. Add curry leaves and dried red chillies. Sauté for a few seconds.
6. Pour the tempering over the cooked gravy and mix well.
7. Serve hot with chapatis, dosas, phulkas, or steamed rice.

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Recipe Notes

• You may skip the potatoes for a lighter version of the curry.
• Adjust the green chillies or peppercorns according to your spice preference.
• Fresh coconut gives the gravy a rich texture, but frozen coconut can also be used.
• This curry tastes even better after resting for a few hours, allowing the flavours to blend beautifully.

This comforting Snake Gourd Green Gravy is a wonderful way to enjoy the goodness of seasonal vegetables while bringing the fresh flavours of mint, coriander, and coconut to your table.