Bohra Style Kheema Muttar

Some days we just crave to eat familiar foods or something comforting! For me this recipe is just that. The Bohra Style Kheema Mutter is so versatile. It goes well with chappatti (Indian flatbread), rice, stuffed in a paratha (stuffed flatbread), samosa, philo pastry pockets, stuffed potato chops (cutlets) and so much more!

This is also a small tribute to the bohra community from I have borrowed this recipe. The peaceful and loving community’s love for life and food is infectious.

Whole spices (4 cloves, 3 green cardamom, 1 large black cardamom, 3-4 threads of mace, 1 inch piece of cinnamon, 1 large bay leaf, 5 peppercorns)
2 tablespoons of ghee (clarified butter)
1/2 kilogram lamb mince (preferably not very lean, a little fat helps roast the meat better)
2 finely sliced onions
3 tomatoes chopped fine
One bunch fresh coriander chopped fine
One handful of chopped mint leaves
Salt to taste
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon red chilli powder
2 teaspoon cumin powder
1 & 1/2 teaspoons coriander powder
1/2 teaspoon dry mango powder
2 teaspoons garlic paste
1 teaspoon ginger – chilli paste (1 inch ginger root + 1 green chilli)
1/2 cup of boiled green peas

Heat a wok or pressure pan. Add the clarified butter. Drop the whole spices in and roast till fragrant.


Next add the sliced onions and fry till golden brown. Add the garlic paste and the ginger-chilli paste.


Continue to brown a little more. Add the tomatoes, next add the dry spices except the dry mango powder and fry till the oil separates from the mixture.


Add the lamb mince and cook on a low flame covered for 40 mins to an hour, stirring now and then.


Once the meat leaves oil, and some of it may be in excess, which you can drain off later, add in the boiled peas. Cook for 5-7 mins.
Lastly add salt as per taste, the dry mango powder, chopped mint & coriander.


It is ready to serve. Leftovers goes well in a taco with lettuce & cheese or even in a simple grilled sandwich.



Clams In A Spicy Curry

This is another winter/monsoon favorite of mine. I love the way the rich fiery curry warms you up on a cold day. It is a little more laborious than my other recipes but I guarantee its worth the effort. This recipe uses a special spice powder which can be used for many other recipes, it is called Malwani Garam Masala, and can be kept refrigerated for up to 6 months. It has an earthy flavour and adds the necessary heat required for this sauce.


For the malwani garam masala dry roast and grind to a fine powder the following ingredients.

50gm coriander seeds

30gm cumin seeds

30gm poppy seeds

30gm white sesame seeds

10gm black peppercorns

3-4 large bay leaves

3-4 star anise

30gm fennel seeds

10gm cloves

2 large cinnamon sticks

5gm mace

15 pieces of black stone flower (dagad/badal phool)

10 Triphala dry inner kernel (optional)

6 Black Cardamom pealed and seeds removed

Remaining Ingredients

Half Kg clams

Salt to taste

100 gm dry roasted coconut

1 large onion sliced and lightly browned in a little oil

15 mint leaves

5-6 curry leaves

3 teaspoons of the malwani garam masala

1 teaspoon turmeric powder

2 teaspoons red chilli powder

2 medium tomatoes chopped

3 Garcinia Indica (Kokum) or 1 tablespoon lime juice

Chopped coriander for garnish


Wash and de-beard the clams. Then bring a large pot of water to boil and drop the clams into it. Let it stay on the heat covered for 2 minutes.  Discard the clams that haven’t opened after this.  Save the water to flavor the gravy. Remove the top shells of the clams and keep the bottom one on.









Grind together to a fine paste, the fried onion, roasted dry coconut, mint leaves, tomatoes and all the dry spices (i.e Malwani Garam Masala, Turmeric, Red chili)

Heat oil in a wok and add the above spice paste. Keep stirring till it leaves oil from the sides. Add the curry leaves and the clams with a little of the clam water saved earlier. Let it simmer for 10 minutes. Remember clams are naturally salty so check for slat and add more if required. The gravy should have a thick consistency. Now add the garcinia or lime juice and turn off the heat. Garnish with fresh chopped coriander and serve hot with rice. If you wish to mellow down the spice, you could skip the red chili powder

Jackfruit Masala

This is a very special recipe because like i mentioned in my post before, this fruit when unripe and cooked in a gravy tastes a lot like eating meat.

Serves 4


1/2 kg of raw Jackfruit, pealed fresh or canned. Diced to 2 inch pieces

3 large red onions sliced finely

2 medium sized tomatoes chopped finely

30gm chopped coriander

10 leaves of fresh mint

2 teaspoons garlic paste

1 teaspoon ginger paste

1 teaspoon turmeric powder

2 teaspoons red chilli powder

1 teaspoon cumin powder

2 teaspoon coriander powder

1 teaspoon garam masala powder

1/2 teaspoon sugar

Salt to taste

Juice of 1/2 a lime

1/2 cup water

1/2 cup vegetable oil


Heat a heavy bottom vessel, and add half the quantity of oil. Wash the jackfruit well and pat it dry with a kitchen towel.

Add to the hot oil and lightly brown till golden. Fry 8-10 pieces at a time. Add more oil if required.

Keep aside and drain on a paper towel.

In the same oil add the onions and fry till well browned. Do not let them turn black and charred.

Add ginger garlic paste and tomatoes and fry till the oil separates and comes to the sides of the vessel.

Add all the dry powders except garam masala, salt, sugar and lime juice.

Fry for a few minutes and add the fried Jackfruit to this. Add half a cup of water and let it simmer for about 5-7 minutes till the gravy has thickened.

Lastly add the sugar, salt, fresh coriander & mint. Check seasoning and add the garam masala. Stir and stop cooking at this point.

Add lime juice just before serving. This vegetable goes well with Indian bread like naan, chappatis or steaming hot rice.