Ingredients:
- Tamatar (Tomatoes) cubes 4 medium
- Cooking oil 3 tbs
- Nurpur Butter 2-3 tbs
- Mutton boneless cubes ½ kg
- Hari mirch (Green chilli) chopped 1 & ½ tbs
- Lehsan (Garlic) crushed 1 tbs
- Adrak (Ginger) crushed 1 tbs
- Namak (Salt) 1 tsp or to taste
- Water 2 Cups or as required
- Lal mirch (Red chilli) crushed 1 tsp
- Zeera (Cumin seeds) roasted & crushed 2 tsp
- Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder ½ tsp
- Dahi (Yogurt) whisked ½ Cup
- Cream ¼ Cup
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Nurpur Butter 2-3 tbs
- Hari mirch (Green chillies) sliced 2
- Adrak (Ginger) julienne
- Hara Dhania (Fresh coriander) chopped
- Nurpur Butter 1 tbs
Directions:
In a chopper,add tomatoes and chop to make a puree & set aside.
In a wok,add cooking oil,butter & let it melt.
Add mutton & mix well until it changes color.
Add green chilli,garlic,ginger,salt,mix well & cook on medium flame for 10-12 minutes or until dries up.
Add water,mix well & bring it to boil.
Add pureed tomatoes & mix well,cover & cook on low flame until meat is tender (approx. 35-40 minutes).
Add red chilli crushed,cumin seeds,coriander seeds,black pepper powder,garam masala powder & yogurt,mix well and cook on medium flame until oil separates (4-5 minutes).
On low flame,add cream,mix well & cook for a minute.
Add fresh coriander,mix well & set aside.
Heat clay pot,add butter & let it melt.
Add green chillies,mix well and cook for a minute.
Add prepared makhni handi and garnish with ginger,fresh coriander,butter & serve with naan.
Ajza:
- Tamatar (Tomatoes) cubes 4 medium
- Cooking oil 3 tbs
- Nurpur Butter 2-3 tbs
- Mutton boneless cubes ½ kg
- Hari mirch (Green chilli) chopped 1 & ½ tbs
- Lehsan (Garlic) crushed 1 tbs
- Adrak (Ginger) crushed 1 tbs
- Namak (Salt) 1 tsp or to taste
- Water 2 Cups or as required
- Lal mirch (Red chilli) crushed 1 tsp
- Zeera (Cumin seeds) roasted & crushed 2 tsp
- Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder ½ tsp
- Dahi (Yogurt) whisked ½ Cup
- Cream ¼ Cup
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Nurpur Butter 2-3 tbs
- Hari mirch (Green chillies) sliced 2
- Adrak (Ginger) julienne
- Hara Dhania (Fresh coriander) chopped
- Nurpur Butter 1 tbs
Directions:
Copper mein tamatar dal dein aur chop ker ka puree tayyar ker lein & side per rakh dein.
Karahi mein cooking oil aur makhan dal ker melt ker lein.
Mutton dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Hari mirch,lehsan,adrak aur namak dal ker ache tarhan mix karein aur darmiyani ancch per 10-12 minutes ya sukh janay tak paka lein.
Pani dal ker ache tarhan mix karein aur ubal anay dein.
Pureed tamatar dal ker ache tarhan mix karein aur dhak ker halki ancch per gosht gul janay tak paka lein (approx. 35-40 minutes).
Lal mirch crushed,zeera,sabut dhania,kali mirch powder,garam masala powder aur dahi dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (4-5 minutes).
Halki ancch per cream dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Hara dhania dal ker ache tarhan mix karein & side per rakh dein.
Clay pot ko garam karein aur makhan dal ker melt ker lein.
Haro mirchein dal ker ache tarhan mix karein aur ek minute liya paka lein.
Tayyar makhni handi dal dein,adrak,hara dhania aur makhan sa garnish ker lein aur naan ka saath serve karein.
