When it comes to Indian cuisine, there are few chefs who have made as significant a mark on our culinary landscape as Ranveer Brar. A household name and a favorite among foodies, Ranveer has been thrilling audiences with his innovative takes on traditional dishes for years now. And at the heart of all this gastronomic magic is, of course, his recipes.
In this article, we’ll be delving into 20 authentic Ranveer Brar recipes that are sure to tantalize your taste buds and leave you wanting more. From classic comfort foods like Butter Chicken and Dal Makhani, to innovative twists on old favorites like Paneer Tikka Masala and Chicken Biryani, there’s something for everyone in this culinary treasure trove.
So sit back, get ready to cook up a storm, and let’s explore the mouth-watering world of Ranveer Brar recipes!
Ranveer Brar’s Butter Chicken
Ranveer Brar’s Butter Chicken Recipe
A rich and creamy Indian dish that combines the flavors of tender chicken, velvety butter sauce, and aromatic spices.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons butter
– 2 cups chicken broth
– 1 cup heavy cream
– Fresh cilantro leaves, for garnish
Instructions:
1. Marinate the chicken in a mixture of yogurt, lemon juice, cumin powder, coriander powder, and cayenne pepper for at least 30 minutes.
2. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade, letting any excess liquid drip off. Cook chicken until browned on all sides and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
3. In the same skillet, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally, about 10-12 minutes.
4. Stir in ginger paste, garlic, cumin powder, coriander powder, and salt. Cook for 1 minute.
5. Add chicken broth and heavy cream to the skillet. Bring mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
6. Add cooked chicken back into the sauce and stir to coat. Simmer for an additional 2-3 minutes or until heated through.
7. Garnish with fresh cilantro leaves and serve hot over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Ranveer Brar’s Dal Makhani
A classic Punjabi dish, Dal Makhani is a rich and creamy black lentil curry that’s a staple in many Indian households. This recipe by Ranveer Brar is a twist on the traditional version, with a deeper flavor profile and a velvety texture.
Ingredients:
– 1 cup black lentils (urad dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 1/4 cup heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a pressure cooker over medium heat. Add the onion and garlic and sauté until softened.
3. Add the cumin, coriander, garam masala, amchur powder, and salt. Cook for 1 minute.
4. Add the soaked lentils and 2 cups of water to the cooker. Pressure cook for 10-12 minutes or until the lentils are tender.
5. Stir in the heavy cream and adjust the seasoning as needed.
6. Garnish with fresh cilantro and serve hot over basmati rice.
Cooking Time: 30-40 minutes
Ranveer Brar’s Paneer Tikka Masala
Experience the rich flavors of India with this creamy and aromatic paneer tikka masala recipe, inspired by Ranveer Brar. This dish is a perfect blend of spices, creaminess, and tender paneer.
Ingredients:
– 1 cup paneer cubes
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– Fresh cilantro leaves, for garnish
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, and cayenne pepper.
2. Add the paneer cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat oil in a large skillet over medium-high heat. Remove the paneer from the marinade, letting any excess liquid drip off.
4. Cook the paneer for 2-3 minutes on each side, until golden brown. Transfer to a plate and set aside.
5. In the same skillet, add garlic and cook for 1 minute, until fragrant.
6. Add the diced tomatoes, heavy cream, salt, and cooked paneer to the skillet. Stir well and simmer for 10-15 minutes or until the sauce thickens.
7. Garnish with fresh cilantro leaves and serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Ranveer Brar’s Chicken Biryani
Experience the flavors of India with this aromatic and flavorful chicken biryani recipe from celebrity chef Ranveer Brar. This classic North Indian dish is a perfect blend of spices, basmati rice, and marinated chicken.
Ingredients:
– 1 cup long-grain basmati rice
– 1 pound boneless, skinless chicken thighs, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Marinate the chicken in a mixture of yogurt, coriander powder, cumin powder, turmeric powder, and red chili powder for at least 30 minutes.
2. Heat ghee or oil in a large saucepan over medium heat. Add onions and cook until golden brown.
3. Add marinated chicken and cook until browned.
4. Add rice to the saucepan and stir well.
5. Add water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked.
6. Garnish with cilantro and serve hot.
Cooking Time: 30-40 minutes
Ranveer Brar’s Aloo Gobi
A classic North Indian dish that’s a staple at many family gatherings and restaurants, Aloo Gobi is a flavorful potato and cauliflower curry that’s easy to make and delightful to eat. This recipe from celebrity chef Ranveer Brar is a must-try for anyone looking to add some excitement to their mealtime.
Ingredients:
– 2 large potatoes, peeled and cut into cubes
– 1 large head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add onions, garlic, and ginger. Cook until the onions are translucent.
3. Add potatoes, cauliflower, coriander powder, turmeric powder, and salt. Mix well.
4. Cook for 15-20 minutes or until the vegetables are tender.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: 20 minutes
Ranveer Brar’s Palak Paneer
Palak Paneer is a popular Indian dish made with spinach, cream, and paneer (Indian cheese). This creamy and flavorful recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup paneer (Indian cheese), cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– 1/2 cup heavy cream
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Blend spinach, onion, garlic, cumin powder, coriander powder, garam masala powder, and turmeric powder into a smooth puree.
2. Heat 2 tablespoons of oil in a pan over medium heat.
3. Add the paneer cubes and cook until golden brown, about 5 minutes.
4. Add the spinach puree to the pan and stir well.
5. Pour in the heavy cream and season with salt.
6. Simmer for 10-12 minutes or until the sauce has thickened slightly.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Ranveer Brar’s Rogan Josh
A classic Kashmiri dish, Ranveer Brar’s Rogan Josh is a slow-cooked lamb curry that’s fall-off-the-bone tender and bursting with flavor. This recipe is a twist on the traditional version, using a blend of spices to create a rich and aromatic sauce.
Ingredients:
– 1 kg boneless lamb shoulder, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (28 oz) crushed tomatoes
– 1 cup water
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, ginger, cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add lamb pieces and cook until browned on all sides.
4. Add crushed tomatoes, water, and salt. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours or until the lamb is tender.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 2 hours
Ranveer Brar’s Chole Bhature
A classic North Indian street food, Chole Bhature is a flavorful and satisfying combination of spicy chickpea curry served with a deep-fried puffed bread. This recipe brings together the bold flavors of chole and the crispy texture of bhature for a truly authentic experience.
Ingredients:
For Chole:
– 1 cup cooked chickpeas
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– Salt, to taste
– 2 tablespoons vegetable oil
For Bhature:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil, for frying
Instructions:
1. Heat oil in a pan and sauté onions until golden brown.
2. Add cumin, coriander, and cayenne pepper; cook for 1 minute.
3. Add chickpeas, diced tomatoes, and salt; stir well.
4. Cook on low heat for 10-15 minutes or until the chole thickens slightly.
5. For Bhature, mix flour, salt, and baking powder in a bowl.
6. Gradually add lukewarm water to form a dough; knead for 2-3 minutes.
7. Divide the dough into small portions and shape into balls.
8. Roll out each ball into thin circles and fry in hot oil until golden brown.
Cooking Time: 20-25 minutes
Ranveer Brar’s Malai Kofta
This classic Indian dish is a crowd-pleaser, and our version adds a rich, creamy twist. With its tender koftas, velvety sauce, and melted cheese, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound ground chicken
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon garam masala
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 cup heavy cream
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground chicken, onion, garlic, garam masala, cumin powder, coriander powder, and cayenne pepper. Mix well.
3. Divide mixture into 8-10 portions and shape each portion into a kofta.
4. Place koftas on a baking sheet lined with parchment paper and bake for 15-18 minutes or until cooked through.
5. In a large saucepan, combine heavy cream and cheddar cheese. Heat over medium heat, stirring constantly, until cheese melts and sauce thickens.
6. Serve koftas with creamy cheese sauce and garnish with cilantro if desired.
Cooking Time: 30-40 minutes
Ranveer Brar’s Fish Curry
A flavorful and aromatic curry recipe that combines the freshness of fish with a blend of Indian spices, perfect for a quick weeknight dinner.
Ingredients:
– 1 pound fish (such as tilapia or cod), cut into 1-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, ginger, curry powder, cumin, turmeric, and chili powder. Cook for 1 minute.
4. Add fish pieces and cook until they are coated with the spice mixture (2-3 minutes).
5. Add diced tomatoes and water. Stir to combine.
6. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10-12 minutes or until the fish is cooked through.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Ranveer Brar’s Keema Matar
A flavorful twist on the classic Indian dish, this recipe for Keema Matar (minced lamb and peas) is a hearty and aromatic delight. With tender lamb, fresh peas, and a hint of spices, this dish is sure to please even the most discerning palates.
Ingredients:
– 1 pound lamb mince
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the lamb mince and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onions and minced garlic; cook until the onions are translucent.
4. Stir in the peas, garam masala powder, cumin seeds, coriander powder, and salt.
5. Reduce heat to medium-low and simmer for 10-12 minutes or until the peas are tender.
Cooking Time: 15-18 minutes
Ranveer Brar’s Vegetable Pulao
A flavorful and aromatic one-pot dish that combines the goodness of vegetables with the comfort of basmati rice, this vegetable pulao is a perfect meal for any occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium-sized carrot, peeled and grated
– 1 medium-sized potato, peeled and diced
– 1 cup mixed vegetables (peas, cauliflower, corn)
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and sauté for another minute.
4. Add grated carrot, diced potato, mixed vegetables, cumin seeds, and salt. Stir well to combine.
5. Add basmati rice and stir gently to combine with the vegetable mixture.
6. Add water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
Cooking Time: 25 minutes
Ranveer Brar’s Tandoori Chicken
Experience the authentic flavors of India with this classic Tandoori Chicken recipe from celebrity chef Ranveer Brar. Marinated in a blend of spices, yogurt, and lemon juice, this dish is sure to tantalize your taste buds.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons ghee or vegetable oil
– 2 teaspoons tandoori masala powder
– 1 teaspoon ginger paste
– 1/2 teaspoon cumin powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, tandoori masala powder, ginger paste, cumin powder, and salt.
2. Add the chicken thighs to the marinade and mix well. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 400°F (200°C).
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Place the chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 15-20 minutes
Ranveer Brar’s Baingan Bharta
A flavorful and spicy eggplant mash, perfect for serving with naan or rice.
Ingredients:
– 4 medium-sized eggplants
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons lemon juice
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants into 1-inch pieces and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants in the oven for 30-40 minutes, or until they are tender and charred.
4. Heat oil in a pan over medium heat. Add the chopped onions and sauté until they are lightly browned.
5. Add the minced garlic, cumin, coriander powder, turmeric powder, and red chili powder to the pan. Cook for 1 minute.
6. Remove the roasted eggplants from the oven and let them cool slightly.
7. Peel the skin off the eggplants and chop them into small pieces.
8. Add the chopped eggplant to the pan with the onion mixture. Stir well to combine.
9. Season with salt to taste, then stir in the lemon juice.
10. Garnish with fresh cilantro leaves and serve.
Cooking Time: 45-50 minutes
Ranveer Brar’s Kheer
A creamy and comforting Indian dessert, Ranveer Brar’s kheer is a perfect treat for any occasion. This traditional recipe combines the richness of milk, sweetness of sugar, and crunch of nuts to create a delightful dessert.
Ingredients:
– 2 cups whole milk
– 1 cup sugar
– 1/4 cup chopped almonds
– 1/4 cup chopped pistachios
– 1 tablespoon rosewater (optional)
– A pinch of cardamom powder
Instructions:
1. Combine the milk and sugar in a large saucepan and bring to a boil.
2. Reduce heat and simmer for 10-12 minutes or until the mixture thickens slightly.
3. Stir in the chopped nuts, rosewater (if using), and cardamom powder.
4. Remove from heat and let cool to room temperature.
5. Refrigerate for at least 2 hours before serving.
Cooking Time: 15-20 minutes
Ranveer Brar’s Chicken Korma
This classic Indian recipe from Ranveer Brar’s kitchen is a rich and creamy delight that will transport your taste buds to the bustling streets of Delhi. With tender chicken, aromatic spices, and velvety sauce, this dish is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground cardamom
– ¼ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups chicken broth
– 1 cup heavy cream
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown.
2. Add garlic, ginger paste, cumin, coriander, cinnamon, cardamom, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned.
4. Stir in chicken broth and heavy cream. Bring to a simmer.
5. Reduce heat to low and let sauce thicken (about 10-15 minutes).
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Ranveer Brar’s Masala Dosa
Experience the flavors of India with Ranveer Brar’s signature Masala Dosa recipe, a popular street food dish from South India. This crispy and flavorful dosa is filled with spiced potatoes and onions.
Ingredients:
– 2 cups of rice flour
– 1/4 cup of maida (all-purpose flour)
– 1/4 teaspoon of salt
– 1/4 teaspoon of baking powder
– 1 cup of lukewarm water
– Filling ingredients:
+ 2 large potatoes, boiled and mashed
+ 1 small onion, finely chopped
+ 1 teaspoon of cumin seeds
+ 1 teaspoon of coriander seeds
+ Salt to taste
– Ghee or oil for frying
Instructions:
1. Mix the rice flour, maida, salt, and baking powder in a bowl.
2. Gradually add the lukewarm water to form a smooth batter.
3. Heat a non-stick skillet or dosa tava over medium heat.
4. Pour a ladle of batter onto the skillet and spread evenly to form a circular shape.
5. Cook for 1-2 minutes, until the edges start to curl.
6. Flip the dosa and cook for another minute.
7. Brush with ghee or oil and fill with the spiced potato mixture.
8. Serve hot with sambar and chutney.
Cooking Time: Approximately 10-12 minutes per batch of 4-5 dosas.
Ranveer Brar’s Pani Puri
A classic Indian street food, Pani Puri is a flavorful and fun snack to enjoy with family and friends. This recipe brings together the perfect combination of crispy puris, tangy tamarind water, and spicy chutneys.
Ingredients:
– 100 gms all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Water (as needed)
– Tamarind water (see recipe below)
– Chana masala (chickpea curry) chutney (see recipe below)
– Green chili chutney (see recipe below)
– Puri filling ingredients: boiled potatoes, onions, chickpeas, cilantro
– Garnishes: crispy onions, chaat masala
Instructions:
1. In a bowl, combine flour, baking powder, and salt.
2. Gradually add water to form a dough. Knead for 5 minutes.
3. Divide the dough into small balls.
4. Roll out each ball into thin circles (puri).
5. Fry puris in hot oil until crispy. Drain excess oil.
6. Assemble Pani Puris by filling with boiled potatoes, onions, chickpeas, cilantro, and drizzling with tamarind water, chana masala chutney, and green chili chutney.
Cooking Time:
– Puri frying: 2-3 minutes per batch
– Assembly: 5-10 minutes
Ranveer Brar’s Gulab Jamun
Experience the quintessential Indian dessert with this easy-to-make recipe for Gulab Jamun, courtesy of celebrity chef Ranveer Brar.
Ingredients:
– 1 cup milk powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon salt
– 1/4 cup ghee or unsalted butter, melted
– Rose syrup and chopped pistachios for garnish (optional)
Instructions:
1. In a mixing bowl, combine milk powder, flour, baking soda, cardamom powder, and salt.
2. Add the melted ghee or butter to the dry ingredients and mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable.
4. Divide the dough into small balls, about the size of a walnut.
5. Heat enough water in a deep frying pan to deep-fry the gulab jamuns.
6. When the water is boiling, add the dough balls and cook for 3-4 minutes or until they float to the surface.
7. Remove the fried gulab jamuns with a slotted spoon and drain excess oil.
Cooking Time: 10-12 minutes (includes frying time)
Ranveer Brar’s Mutton Curry
A flavorful and aromatic dish that will transport you to the streets of India. This simple recipe yields a deliciously rich and spicy mutton curry perfect for serving with basmati rice or naan.
Ingredients:
– 1 pound boneless mutton, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup water or mutton broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown.
3. Add garlic, ginger, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add mutton pieces and cook until browned on all sides.
5. Add diced tomatoes, water or broth, salt, and bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the mutton is tender.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Summary
Get ready to delight your taste buds with Ranveer Brar’s authentic recipes! This renowned chef has shared his most mouth-watering creations, and we’re thrilled to bring them to you. From classic Butter Chicken to innovative Dal Makhani, Paneer Tikka Masala, and more, these 20 recipes are a true reflection of Indian cuisine’s richness and diversity. Whether you’re in the mood for chicken biryani, creamy palak paneer, or flavorful fish curry, there’s something for everyone here. With detailed instructions and mouthwatering images, you’ll be all set to cook up a storm with Ranveer Brar’s deliciously flavorful recipes.
