Irresistible Katakat Recipe by Food Fusion | rhfpakistan.com (Recipe)
Explore Food Fusion's Katakat recipe on rhfpakistan.com, a delightful blend of grilled meats and spices cooked on a sizzling hot plate. Perfect for meat lovers, this quick and easy Pakistani street food recipe is packed with aromatic flavors and vibrant colors.
Delicious Katakat Recipe by Food Fusion | rhfpakistan.com
Introduction
Food Fusion's Katakat recipe is a culinary masterpiece that blends various grilled meats with an array of aromatic spices, cooked to perfection on a sizzling hot plate. This popular Pakistani street food is a delight for meat lovers, offering vibrant colors and irresistible taste in every bite. With 313K views, this recipe is quick, easy, and perfect for a flavorful meal.
Benefits
- Rich in Protein:
- This recipe includes a variety of mutton organs, providing a rich source of protein essential for muscle building and repair.
- Aromatic and Flavorful:
- The combination of spices and herbs used in this recipe enhances the natural flavors of the meat, making it a delectable dish.
- Easy to Prepare:
- This recipe is straightforward and easy to follow, allowing you to prepare a gourmet dish in the comfort of your own kitchen.
- Street Food Delight:
- Enjoy the authentic taste of Pakistani street food with this vibrant and flavorful Katakat recipe.
Detailed Recipe Given by Regional Heritage Food
Ingredients
- Water: 1 & ½ litre
- Crushed Garlic (Lehsan): 1 tbsp
- Crushed Ginger (Adrak): 1 tbsp
- Mutton Brain (Maghaz): 1 piece (100g), washed & deveined
- Mutton Heart (Dil): 1 piece (100g), washed & cleaned
- Mutton Kidneys (Gurday): 10 pieces (350g), washed & cleaned
- Tomatoes (Tamatar): 4 medium
- Green Chillies (Hari mirch): 4-5
- Red Chilli Powder (Lal mirch powder): ½ tsp or to taste
- Black Pepper Powder (Kali mirch powder): 1 tsp
- Cumin Powder (Zeera powder): ½ tsp
- Coriander Powder (Dhania powder): ½ tsp
- Garam Masala Powder: ¼ tsp
- Cooking Oil: 3-4 tbsp
- Salt (Namak): 1 tsp or to taste
- Whisked Yogurt (Dahi): ½ cup
- Butter (Makhan): 100g cubes
- Dried Fenugreek Leaves (Kasuri methi): 1 & ½ tsp
- Sliced Green Chilli (Hari mirch): 1-2
- Fresh Coriander (Hara dhania): chopped
- Julienne Ginger (Adrak)
- Onion Rings (Pyaz)
Method
- Prepare Ginger Garlic Water:
- In water, add crushed garlic and ginger. Mix well.
- In a wok, add approx. 1 litre of the ginger garlic water. Reserve the remaining water for later use (approx. 500ml). Bring it to boil.
- Cook Mutton Organs:
- Add mutton brain, heart, and kidneys to the boiling water. Mix well, cover, and cook on medium flame for 5-6 minutes.
- Strain the organs and set them aside.
- Heat Griddle:
- Heat a griddle and add reserved ½ cup of ginger garlic water. Bring it to boil.
- Add the boiled mutton organs, chop into small pieces using a katakat meat cleaver, and cook for 8-10 minutes.
- Add another ½ cup of reserved ginger garlic water, tomatoes (cut into halves), and green chillies. Cover and cook on low flame for 6-7 minutes.
- Remove the tomato skins, chop tomatoes and green chillies using the katakat meat cleaver, mix everything together, chop constantly, and cook for 4-5 minutes.
- Add Spices and Cook:
- Add the remaining ginger garlic water, red chilli powder, black pepper powder, cumin powder, coriander powder, and garam masala powder. Mix well, cook, and chop continuously for 4-5 minutes.
- Add cooking oil and mix well.
- Add salt and yogurt. Mix well and cook for 2-3 minutes.
- Add butter, mix, and chop until the butter melts.
- Add dried fenugreek leaves, sliced green chilli, fresh coriander, and julienne ginger.
- Garnish and Serve:
- Garnish with fresh coriander, julienne ginger, and onion rings.
- Serve hot with naan or roti.
Calories and Health Information
Katakat is nutrient-dense, providing essential proteins, vitamins, and minerals from the variety of mutton organs used. One serving of Katakat contains approximately 350-400 calories, offering a good balance of protein and healthy fats. This dish supports muscle health and overall well-being.