Ingredients:
- Pani (Water) 3-4 Cups
- Tamatar (Tomatoes) 2 medium
- Cooking oil 1/4 Cup
- Pyaz (Onion) chopped 2 medium
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) paste 1 tbs
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Kali mirch (Black pepper) crushed 1 tsp
- Garam masala powder ½ tsp
- Namak (Salt) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) 1/4 tsp
- Kaju (Cashew nuts) powder 2 tbs
- Lemon juice 1 tbs
- Pani (Water) 1 Cup or as required
- Dahi (Yogurt) whisked ½ Cup
- Cream 3 tbs
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Hari mirch (Green chilli) 2-3
- Adrak (Ginger) julienne
- Makhna (Butter) 2 & ½ tbs
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli)
Directions:
In saucepan,add water and bring it to boil.
Cut tomatoes slightly with the help of the knife.
In boiling water,add tomatoes and blanch for 2-3 minutes then remove skin & set aside.
In wok,add cooking oil,onion and fry until translucent.
Add mutton mix boti and mix well until changes color.
Add ginger garlic paste and mix well for 2 minutes.
Add green chillies paste and mix well.
Add coriander seeds,black pepper crushed,garam masala powder,salt,cumin seeds,turmeric powder and mix well.
Add cashew nuts powder and lemon juice,mix well and cook for 2-3 minutes.
Now add whole blanched tomatoes,water and mix,bring it to boil,cover and cook on low flame for 35-40 minutes or until meat is tender then cook on high flame until water is reduced.
Add yogurt,mix well and cook on high flame until oil separates.
Turn off the flame,add cream and mix well.
Turn on the flame and cook for 2-3 minutes.
Add dried fenugreek leaves,green chillies,ginger,butter,fresh coriander and give it a good mix.
Garnish with ginger,fresh coriander,green chili & serve!
Ajza:
- Pani (Water) 3-4 Cups
- Tamatar (Tomatoes) 2 medium
- Cooking oil 1/4 Cup
- Pyaz (Onion) chopped 2 medium
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) paste 1 tbs
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Kali mirch (Black pepper) crushed 1 tsp
- Garam masala powder ½ tsp
- Namak (Salt) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) 1/4 tsp
- Kaju (Cashew nuts) powder 2 tbs
- Lemon juice 1 tbs
- Pani (Water) 1 Cup or as required
- Dahi (Yogurt) whisked ½ Cup
- Cream 3 tbs
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Hari mirch (Green chilli) 2-3
- Adrak (Ginger) julienne
- Makhna (Butter) 2 & ½ tbs
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli)
Directions:
Saucepan mein pani dal ker ubal anay dein.
Tamatar mein knife ki madad sa slightly cut laga lein.
Boiling pani mein tamatar dal ker 2 minutes kliya blanch karein phir skin ko nikal lein & side per rakh dein.
Karhai mein cooking oil aur pyaz dal dein aur translucent hunay tak fry ker lein.
Mutton mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ker 2 minutes kliya ache tarhan mix karein.
Hari mirch paste dal ker ache tarhan mix ker lein.
Sabut dhania,kali mirch crushed,garam masala powder,namak,zeera aur haldee powder dal ker ache tarhan mix ker lein.
Kaju powder aur lemon juice dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Ab whole blanched tamatar aur pani dal dein aur ubal anay k bad dhak dein aur halki ancch per 35-40 minutes ya gosht gul janay tak paka lein phit tez ancch per pani reduce ho janay tak paka lein.
Dahi dal ker ache tarhan mix karein aur tez ancch per oil alag ho janay tak paka lein.
Chulha bund ker dein aur cream dal ker ache tarhan mix karein,
Chulha on karein aur 2-3 minutes kliya paka lein.
Kasuri meethi,hari mirch,adrak,makhan aur hara dhania dal ker mix ker lein.
Adrak,hara dhania aur hari mirch sa garnish ker ka serve karein.
