Ingredients:
- Pyaz (Onion) 2 medium
- Tamatar (Tomatoes) 2 large
- Hari mirch (Green chillies) 3
- Lehsan (Garlic) 1 bulb
- Hara dhania (Fresh coriander) 2-3 tbs
- Pani (Water) 2 tbs or as required
- Cooking oil ½ Cup
- Darchini (Cinnamon stick) 2
- Laung (Cloves) 2
- Sabut kali mirch (Black peppercorns) 3-4
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2
- Zeera (Cumin seeds) ½ tsp
- Beef mix boti ½ kg
- Adrak paste (Ginger paste) ½ tbs
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dahi (Yogurt) whisked ½ Cup
- Pani (Water) 1 & ½ Cup or as required
- Garam masala powder ½ tsp
- Hara dhania (Fresh coriander)
- Hari mirch (Green chilli) 1-2
- Hara dhania (Fresh coriander) chopped
Directions:
Fire roast or char whole onion,tomatoes,green chillies and garlic over high flame until skin is burnt and remove roasted black or charred skin.
In chopper,add onions,tomatoes,garlic cloves,green chillies,fresh coriander,water and chop well & set aside.
In pot,add cooking oil,cinnamon sticks,cloves,black peppercorns,black cardamom,green cardamom, cumin seeds and mix.
Add beef mix boti and mix well until change color.
Add ginger paste and mix well.
Add turmeric powder,red chilli powder,coriander powder and salt,mix well and cook for 2-3 minutes.
Add yogurt and mix well.
Add water,mix well and bring it to boil,cover and cook on medium low flame for 1 hour or until tender.
Now add chopped onion & tomato mixture,mix well and bring it to boil,cover and cook on low flame for 10-15 minutes or until oil separates.
Add garam masala powder,fresh coriander,green chillies,cover and simmer on low flame for 1-2 minute.
Garnish with fresh coriander & serve!
Ajza:
- Pyaz (Onion) 2 medium
- Tamatar (Tomatoes) 2 large
- Hari mirch (Green chillies) 3
- Lehsan (Garlic) 1 bulb
- Hara dhania (Fresh coriander) 2-3 tbs
- Pani (Water) 2 tbs or as required
- Cooking oil ½ Cup
- Darchini (Cinnamon stick) 2
- Laung (Cloves) 2
- Sabut kali mirch (Black peppercorns) 3-4
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2
- Zeera (Cumin seeds) ½ tsp
- Beef mix boti ½ kg
- Adrak paste (Ginger paste) ½ tbs
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dahi (Yogurt) whisked ½ Cup
- Pani (Water) 1 & ½ Cup or as required
- Garam masala powder ½ tsp
- Hara dhania (Fresh coriander)
- Hari mirch (Green chilli) 1-2
- Hara dhania (Fresh coriander) chopped
Directions:
Pyaz,tamatar,hari mirch aur lehsan ko chulhay per jal janay tak tez ancch per fire roast or char ker lein aur roasted black or charred skin ko nikal lein.
Chopper mein pyaz,tamatar,lehsan,hari mirch,hara dhania aur pani dal ker ache tarhan chop ker lein & side per rakh dein.
Pot mein cooking oil,darchini,laung,sabut kali mirch,badi elaichi,hari elaichi aur zeera dal ker mix ker lein.
Beef mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak paste dal ker ache tarhan mix karein.
Haldee powder,lal mirch powder,dhania powder aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Dahi shamil karein aur ache tarhan mix karein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur darmiyani halki ancch per 1 hour ya gosht gul janay tak pake lein.
Ab chopped pyaz & tamatar mixture dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 10-15 minutes ya oil alag hunay tak paka lein.
Garam masala powder,hara dhania aur hari mirch dal ker dhak dein aur 1-2 minutes kliya dum per rakh dein.
Hara dhania sa garnish ker ka serve karein!
