Khau sey recipe

Khau Sey is a very famous pakistani dish , in which mutton thick gravy is served with boiled spagethi and thick curd gravy ( kadhi ) topped with some fried and crispy condiments.

Khau sey takes me to a long back nostalgic memory lane in which my sis in law's mom use to send us this delicious  khau sey when ever she could. In fact when the first time she had sent , i was really floored with the authentic taste of it , 20 years back. There are many recipes of Khau sey , but this one is the best and an authentic one.

So when I wanted to have khausey this time, I asked for the same authentic recipe of her's , which is too tempting and delicious .
Thank you @tehsin motorwala ( aunty) for your authentic age old recipe of khau sey . I just have tweaked kadhi 's recipe, which is to be served along with it . This one is super easy , and delicious Khau sey recipe , I am sure you will love it.

INGREDIENTS : 

INGREDIENTS FOR KADHI : 

• 3 tbsp heaped gram flour
• 1/2 liter curd 
• 4-5 cups of water 
• 1 coconut milk packet 
• 1/2 tsp turmeric powder
• 3-4 cloves of garlic 
• 2 -3 green chilly 
• coriander leaves for garnishing 
• 3 -4 tbsp oil 
• 1/4 tsp cumin seeds 
• 1/8 tsp mustard seeds
• few curry leaves 
• salt

INGREDIENTS FOR MUTTON CURRY :

• 2 -3 tbsp oil 
• 1 kg mutton or beef ( chopped into chick pea size ) 
• 4 -5 large onions 
• 1/2 kg tomatoes 
• 3 -4 tbsp ginger garlic paste 
• 1/2 tsp turmeric powder 
• 2 tbsp coriander powder 
• 2-3 tsp red Kashmiri chilly powder 
• 1/2 liter curd 
• 1 tsp garam masala powder 
• coriander leaves for garnishing 

INGREDIENTS FOR SPEGHATTI :

• 1 Packet speghatti 
• 2 tbsp oil 
• salt 
• water 

OTHER INGREDIENTS : 

• 1 small Chopped onion ,
• 1/2 cup fried onion ( brista )
• chopped coriander leaves
• chopped mint leaves , 
• 1- 2 cups Salli  wafer or fresh fried potato slices , 
• 1-2 boiled eggs finely cut into small pieces .
• 3-4 tbsp fired garlic 

METHOD : 

1. Wash , clean and place mutton in cooker along with finely chopped onions , finely chopped and peeled tomatoes , ginger garlic paste, oil , turmeric powder , coriander powder , red chilly powder and salt .
2. Close the lid and make 2-3 whistle on high flame ,then slow down the gas and make few more whistles on low flame until the meat is 3/4 done.
3. Open the lid and check the mutton , if it is 3/4 done then add curd , mix well and keep on slow flame until the mutton is completely done and gravy thickens.( in this stage do not close the cooker lid ) 
4. Adjust the seasonings , sprinkle garam masala powder and some chopped coriander leaves .

NOTE: 

• You can make small pieces at home too , if your butcher did not make the pieces accordingly.
• You can add red chilly powder as per your preference.

KADHI PREPARATION : 

1. Blend gram flour in beaten curd , make sure no lumps are formed , add coconut milk , salt , water and turmeric powder . Mix everything well.
2. Transfer it to a deep pan or kadhai and keep on slow flame on gas.
3. Crush garlic and green chillies in mortar pastel and add to the kadhi . 
4. Cook for atleast 15 minutes stirring at intervals , make sure you do not cover it with a lid.
5. Side by side in a fry pan , heat oil and add curry leaves , cumin seeds and mustard seeds.
6. Let it splutter and add to the kadhi . 
7. Simmer for few minutes and garnish with coriander leaves.

NOTE : 

• Blend gram flour and curd to gether in a food processor so that no lumps are formed. ( I use this method ) 
• You can make you your own coconut milk at home. ( Click here )
• You can add coconut powder too , just prepare as per the directions given on the packet.
• Increase or decrease the amount of green chilies and garlic as per your preferences .

LETS PREPARE SPEGHATII : 

1. Boil water in a large pot with salt and oil .
2. Add the half packet of spaghetti and boil until it is cooked. ( at this stage the spaghetti will take a long time to cook so keep checking in between ) 
3. Once the speghatti is done , drain hot water and immediately place under cold water.
4. Drain and transfer to serving plate . { Zulekha Arafat }

NOTE : 

• You can make of hakka noodles pack too instead of spaghetti.
• If you using hakka noodles then take 2 packets of it. 
• Cooking time may vary , for eg, if you are using hakka noodles pack it shall take less time to be cooked than spaghetti .
• If you are using hakka noodles , the procedure is the same , just in the end when you transfer to serving place add 2 tbsp oil and mix well , so that they do not stick to each other.

ASSEMBLING OF KHAU SEY : 

• In serving plate , place some spaghetti , add kadhi on it and then thick mutton gravy.
• Sprinkle some finely choped corinader and mint leaves , some fried onions ( birista ) few fried garlic , salli potato waffers and chopped boiled eggs.
• Serve hot immediately.

NOTE : 

You can serve with other condiments like , chopped spring onions , fried peanuts , fried noodles 

COURSE : Main Course.
TYPE: Medium.
COOKING TIME : 60 Minutes.
PREPARATION TIME : 15 -20 Minutes.
TOTAL TIME : 1 Hour and 15 Minutes.
SERVES : 6 Persons.

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