Aminia turned 90 this year and that for sure is special. When I was requested to write about 90 years of Aminia in Kolkata, I for sure was in dilemma. A Mughlai eatery completing 90 long and successful years in a city like Kolkata is not a matter of joke after all. Needless to say, I was confused; what aspect to select for this write-up? Whether to write about Aminia’s glory; or to talk about Aminia’s famous Biryani; whether to pick something completely different! Well, I opted for the last option and decided to write about the Aminia Special Curry, a dish synonymous with Aminia and their presence in Kolkata.
Aminia Special Curry and Aminia’s glorious journey of 90 years!
The dish came into existence back in 1929. When the first outlet of Aminia was opened at Zakaria Street by late Abdul Rahim. The business was then managed by late Abdul Qayum and Mohammed Amin, sons of Abdul Rahim. They opened the famous “New Market” branch of Aminia on the 15th of August, 1947! Both Zakaria Street and Hogg Market Aminia were Britisher’s favorite those days. They used to savor the Awadhi flavors customized to their preference. It was then late Abdul Rahim came up with a stew with Indianized flavors. It had meat, veggies, egg and it was light. Needless to say, this dish was a hit amongst the Britishers. He named it Aminia special and the rest is history! Aminia at this moment is run by the third and fourth generations of late Abdul Rahim. As of now, they have eight outlets in Kolkata.
My Aminia experiences (s)!
Growing up in Central Kolkata, I was quite regular in the eateries nearby the central part of the city of joy. I mostly was accompanied by ( or I used to accompany him) my father. Going to New Market for “Pujor Bajar” was almost incomplete without 2 Tandoori Roti along with a plate full of heavenly gravy accompanied by 2 soft chunks of mutton, two slices of carrot, one whole potato; one whole tomato; one whole onion; and also a boiled egg. All cooked in the gravy; loaded with flavors. The specialty of the gravy was the light flavors; the aroma of the spices and the not-so-Mughlai aftertaste! Yes, you read it right. If you have had the Aminia Special; you will understand why I am saying not-so-Mughlai. I never shared it with Baba! It was not something to be shared with. Dipping the bread in the gravy and then having the soggy Ruti was an altogether different experience. The onion; tomato and potato and even the carrot were never left. My favorite has always been perfectly cooked onion! Have I missed the mutton and Egg? Well, this curry is about all the ingredient but only mutton and egg and I believe that is why the name Aminia Special!
Now in 2019 when Aminia completed their 90 years!
I was rather adamant to witness the process of making Aminia Special at Aminia! To be very frank, I did not want to go for a blogger’s table. I wanted to re-visit the experience of having Aminia Special even when they have several delicacies available which are equally popular.
It was quite an experience to visit their kitchen; to talk to their executive chef Mr. Sarafat Ali and to cook along with him in their kitchen. I talked to him as well as their Operation’s Manager Mr. Feroz for long and found some interesting details:
- In Aminia, they do not use an electric grinder to make the spice-mixes. In fact, the owner’s family is involved in making the spice mixes which are their family secrets.
- They have their own central kitchen where all the items are prepared following strict recipes monitored by the owners.
- They give special emphasis to the quality of the ingredients used.
- These days they have reduced using the oil/ ghee and also spices without hampering the flavors to promote a healthy lifestyle.
- Last but not least, I was told, they will be sharing the closest possible recipe but some secret was kept as it is. This I found absolutely right at their part; some secrets are better to be kept as a secret!
Here’s the recipe of Aminia Special Curry directly from the Kitchen of Aminia!
Aminia Special Curry
Author: Debjani Chatterjee
Aminia Special Curry is one of the longest served dishes in Aminia. The first generation owner cooked it thinking in mind the Britisher's who used to visit this place. This curry is a blend of Mughlai flavor with subtle taste to match with the taste-bud of people who wanted to savor mughlai food yet do not like something over the top! This dish is still available and popular.
Ingredients
- Mutton: 750g
- Onion Paste: 500g
- Tomato Paste: 300g
- Ginger and Garlic Paste: 100g
- Curd:200g
- Cooking oil: 300 g
Spices:
- Whole Cinnamon: 3 sticks (1" each)
- Whole Cardamom: 8
- Aminia Special Masala: 20g*
- Red Chilli Powder: 50 g
- Coriander Powder: 20 g
- Cumin Powder: 20 g
- Birista/ Onion Crisp: 50g
- Rose Water: ⅔ drops
- Kewra Water: ⅔ drops
- Mitha Attar: ⅔ drops
- Sugar: 1 Tsp.
- Salt: as per taste
Other:
- Boiled Egg: 4
- Onion (Whole): 4
- Tomato (Whole): 4
- Rectangular slice of Carrot: 8
Instructions
- To get the best result you need to use a Nickel coated Handi.
- Use a normal deep-bottom Handi if you are not able to get the nickel-coated handi.
- Take the Meat in a handi.
- Pour the cooking oil in it.
- Now add whole cinnamon, cardamom, onion paste, tomato paste, ginger and garlic paste, Birista, curd, red chili powder, cumin powder, coriander powder, turmeric powder, Aminia Special Masala*, Sugar, and also the salt.
- Marinate the mutton and also give a standing time of 15- 20 minutes.
- Start cooking on low flame for around 90 minutes.
- The meat will change color with time.
- You do not need to add water separately as the mutton will release moisture.
- Cook for around 40 minutes.
- Add rose water, kewra water, and mitha attar.
- Add boiled egg, whole potato, whole tomato, whole onion and also carrot slices and cook for 5 minutes.
- While serving, with every two pieces of mutton give one boiled egg, one tomato, one potato, 2 slices of carrot.
Notes
I was told they will not share the recipe of "Aminia Special Masala" which is their family secret and I completely respect this. Now to make this dish at home the easiest thing I found is a mixture of 2 portions of Sahi Garam Masala and 1 portion of nutmeg powder.
Recipes of Restaurant style delicacies from Debjanir Rannaghar!
- Kolkata Style Mutton Rezala (Also known as Ghosht Rezala)
- Barishali Ilish (Also known as Ilish Barishali)
- Kolkata’s Mutton Tikia (Also known as Kolkata street style Tikia)
- Restaurant Style Chicken Malai Kebab (Also known as Chicken Reshmi Kebab or Murg Malai Kebab)
- Chicken Chaap (Also known as Kolkata style Chaap)
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
- Kolkata Style Chilli Fish (Also known as Restaurant-style Chilli fish)
- Barishali Ilish (Also known as Ilish Barishali)
- Kamala Bhog (Also known as Kamalabhog)
- Hyderabadi Haleem (Also known as Mutton Haleem)
- Kolkata Mutton Biryani (Also known as Calcutta Biryani)
- Restaurant-style Paneer Makhanwala (Also known as Butter Paneer)
- Restaurant Style Navratan Korma (Also known as Navaratan Korma or Navratna Korma)
- Kolkata style Chicken Bharta (Also known as restaurant-style Murgh Bharta)
- Motichur Ladoo (Also known as Sweet Shop style Motichur Laddu)
- Kosha Mangsho (Also known as Bengali Mutton Kasha)
- Gobi 65 or Cauliflower 65 (Also known as Restaurant-style Gobi 65)
Have you tried the Aminia Special Curry recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Aminia special Recipe Pin for your Pinterest Board!
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