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Kheera Mussallam
You may have had cucumber in salads or as a snack in summers. But have you ever had a cucumber curry? Chef Gautam Mehrishi shares the Cucumber Mussallam recipe that can be relished with roti or rice. This recipe is a must try.
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Serves

1

Cooking Time

15-20 Min

Meal Type

curry

Preparation Time

10-12 Min

Difficulty

Medium

INGREDIENTS

  • 2 cucumber
  • 2 tsp clarified butter
  • 2 tsp cashew nuts
  • 1/4 tsp fennel seeds powder
  • 1/2 tsp cumin seeds powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 crushed potato
  • salt as per taste
  • 1 1/2 tsp curd
  • 2 tsp dried whole milk
  • 8 - 9 coriander and mint leaves
  • For kheera mussallam
  • 2 clarified butter
  • 1 onion
  • salt as per taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp fennel seeds powder
  • 1/2 tsp cumin seeds powder
  • 3 tsp almond paste
  • 4 tbsp tomato puree
  • water
  • 7 - 8 mint leaves
  • 1 green bean
  • 2 tbsp honey
  • For garnish
  • almond mixture
  • amaranthus leaves
  • green beans

PREPARATION

  1. 1

    Scoop out the inner part of the cucumber. In a heated pan, add clarified butter, cashew nuts, fennel seeds powder, cumin seeds powder, ginger - garlic paste and stir it.
  2. 2

    Add crushed potato, salt as per taste, curd, dried whole milk and mix it. Add coriander and mint leaves and keep it aside.
  3. 3

    In another pan, add clarified butter, sliced onion, salt as per taste and let it cook. Add turmeric powder, fennel seeds powder, cumin seeds powder, almond paste and mix it well. Add tomato puree, water as required, mint leaves and mix.
  4. 4

    Add green bean to the cucumber. Stuff it with potato filling and add it in the gravy. Leave it to cook for 8 - 10 minutes. Add honey and switch off the gas.
  5. 5

    Cut the stuffed cucumber into pieces. Garnish with almond mixture, amaranthus leaves, green beans and serve.
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