From Chana Mutton to Palak Chicken Keema: Must-try Ramadan recipes by Chef Sanjeev Kapoor

The holy month of Ramadan is a time for spiritual reflection and togetherness. An integral part of this period is sharing meals with loved ones. As people come together for iftar, these three recipes by Sanjeev Kapoor shared on Audible can add a flavour of happiness and joy to the meals. Packed with spices, these preparations are perfect for enjoying with family and friends. Take a look at these simple and aromatic recipes that can be easily prepared at home.
Chana Mutton

Ingredients
Kabuli Chana - 1 cup (soaked overnight in 3 cups of water)
2-inch-sized mutton pieces (with bone preferred) - 750g
Oil - 3-4 big spoons
Black pepper - 8-10
Green Cardamon - 2-3
Big Black Cardamon - 1
Clove - 3-4
Cinnamon - 1
Green chilli sliced - 3-4
Bay Leaf - 1
Big onion sliced - 2
Ginger garlic paste - 2 big spoons
Yoghurt - 1 cup
Red chilli powder - 1 spoon
Turmeric powder - ½ small spoon
Salt as per taste
Green coriander leaves - chopped to sprinkle on top

Method
This can be made in an instant pot or pressure cooker. Add oil to the vessel.
Once hot, add black pepper, green cardamon, black cardamon, clove, cinnamon and bay leaf, and stir.
Add onion and cook till golden brown. Add ginger garlic paste and stir for 2-3 minutes. Add green chilli and stir.
Add chopped mutton and chana and stir and let it cook for 5-6 minutes.
Add yoghurt and mix properly until properly integrated.
Add red chilli powder, turmeric powder and salt. Mix all the ingredients properly.
Add ½ cup water to this and mix properly. Close the lid of the pressure cooker/instant pot.
Once the steam starts to release, place the whistle and let it cook on high flame.
After the first whistle, cook on a medium flame for 5-6 whistles to ensure the mutton and chana are well cooked.
After 5-6 whistles, take it off the flame and let the pressure release on its own.
Add chopped green coriander and serve.
Green Chilli Chicken

Ingredients
Chicken - 1 medium-sized (approx 800gms) without skin, chopped into 14-16 pieces (with bone preferred)
Green chilli (less spicy, light green) - 30-40
Green chilli (more spicy, dark green) - 30-40 (adjust according to preferred spice level)
Paste of
Ginger - 2 inches
Garlic - 10-12 cloves
Green coriander leaves - 1 cup
5 less spicy, light green chilli, 5 more spicy, dark green chilli
Oil - 3 big spoons
Jeera - 1 spoon
Turmeric powder - ½ small spoon
Salt as per taste
Method
Take a big bowl, and add the chopped chicken pieces, paste and salt and mix well. Let it marinate in the fridge for 2 hours.
Take a big pan, add oil and once hot, add jeera.
After the jeera slightly changes colour, add chillis (remaining ones after making the paste) as a whole (without the stem). Add salt and mix.
Close the lid and let it cook for 3-4 minutes.
Add the marinated chicken to the pan. Add turmeric powder and mix.
Cook on high flame for 5-10 minutes.
Reduce the flame and cook for 20-25 minutes on medium flame.
If there is too much water left, cook on high flame for another 10 minutes.
Remove from flame, mix well and serve.
Palak Chicken Keema

Ingredients
Spinach - 1 bunch (remove any thick stems)
Chicken keema / minced - 400 gms
Oil - 3 big spoons
Onion - 3 medium-sized, finely chopped
Ginger - 1 big spoon, finely chopped
Garlic - 2 big spoons, finely chopped
Tomato - medium-sized, finely chopped
Garam masala powder - 1 small spoon
Lime Juice - 1 small spoon
Jeera - 1 small spoon
Green chilli - 3-4
Salt as per taste

Method
Take 3-4 cups water, once boiled, add salt. Add the spinach leaves to the boiling water. Mix well and let it cook for 30 seconds.
Remove the cooked spinach leaves, remove the excess water and move to another bowl of chilled (with ice) water.
Take a blender, and make a puree using the cooked spinach and green chilli.
Take a pan, heat it and add oil. Once hot, add jeera.
After the jeera changes colour, add chopped onion and let it cook.
Once the onion becomes slightly brown, add chopped garlic and ginger. Mix well for 1 minute.
After the onion turns brown, add chopped tomato and salt. After the tomatoes turn soft and pulpy.
Add minced chicken and mix well. Cook on high flame. If the minced chicken is taking too long to cook, add ½ cup water and cook on medium flame.
Once the mix has cooked well and become dry, add the spinach puree. Mix well and cook on high flame.
Add garam masala powder and mix well. Add lime juice and mix again.
Take it off the flame and serve. Tastes best with pav!
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