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Akhni (Regional Indian Wedding Speciality)

Onion based curry, using a blend of whole spices and getting a distinct taste from mustard oil.
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Prep Time 5 minutes
Cook Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 800 grams/ 4 cups veal with bones (kalbshaxe: cut into small pieces) (substitute: beef or lamb with bones *See notes below)
  • 2 Tbsp whole coriander seeds
  • 2 Tbsp whole fennel seeds
  • 2 tsp red chili powder (adjust to preferred spice level)
  • 2 tsp turmeric powder
  • 6 cloves of garlic
  • 3 dried kashmiri chili (substitute: any other dried red chili)
  • 500 grams/ 4 medium white onion
  • 1/3 cup Mustard oil (substitute: rapeseed oil/ oilve oil)
  • 1½ tsp salt
  • 4 medium potatoes
  • 500 ml water

Equipment

  • Pressure cooker /Instant pot
  • Spatula
  • Tea sieve ball / muslin cloth to seal in spices

Method
 

For Instant pot (Instructions for pressure cooker below)
  1. Peel and roughly chop the onion. Peel the garlic.
  2. Put the coriander seeds and fennel seeds into the tea sieve or a small piece of muslin cloth. Seal them inside properly, so nothing comes out. (If you do not have anything to seal the spices in, simply grind them into a fine powder and then add directly)
  3. Add the meat on the bottom of the instant pot (switched off at this point) followed by all the spices (including the sealed coriander and fennel), oil, garlic, onion and salt. Give everything a good mix.
  4. Put the lid on and set to cook on high pressure for 15 minutes in the instant pot.
  5. After 15 minutes are over quick release the pressure. Add the potatoes, then turn the instant pot to saute mode (high) and cook until all liquid has evaporated. Keep stirring from time to time to avoid burning. This will take somewhere between 15-20 minutes.
  6. When all the liquid has evaporated and the masala starts to turn glossy, add 500 ml of water. Put the lid on and set to pressure cook on high for another 2 minutes.
  7. After 2 minutes are over, quick release the pressure. Remove the tea sieve/muslin cloth with spices. Transfer to a serving bowl and rest for a few minutes so that the oil comes on surface and the curry looks more appealing.
  8. Best served with hot chapati/naan.
For Pressure Cooker:
  1. Peel and roughly chop the onion. Peel the garlic.
  2. Put the coriander seeds and fennel seeds into the tea sieve or a small piece of muslin cloth. Seal them inside properly, so nothing comes out. (If you do not have anything to seal the spices in, simply grind them into a fine powder and then add directly)
  3. Add the meat on the bottom of the cooker (not heated) followed by all the spices (including the sealed coriander and fennel), oil, garlic, onion and salt. Give everything a good mix.
  4. Seal the lid and cook on medium low heat for 30 minutes.
  5. Release the pressure after 30 minutes. Add the potatoes and cook with open lid on medium high heat for 10-15 minutes until all liquid has evaporated. Keep stirring to avoid burning.
  6. When all liquid has gone and the masala appears to become glossy, add 500ml of water. Seal the lid again and cook on medium low heat for 5 minutes.
  7. Release the pressure and remove the tea sieve/muslin cloth with spices. Transfer to a serving bowl and rest for a few minutes to let the oil come on surface, which makes it more appealing.
  8. Best served with hot chapati or naan.

Notes

*If you are using beef or lamb meat, add 10-15 minutes more to the cooking time in step 4.