Ingredients:
- Zeera (Cumin seeds) 1 tbs
- Javitri (Mace) 2 blades
- Jaifil (Nutmeg) ¼ piece
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 5-6
- Sabut kali mirch (Black peppercorns) ½ tsp
- Kalonji (Nigella seeds) ½ tsp
- Cooking oil ¾ Cup
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dahi (Yogurt) whisked 1 & ½ Cup
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Dhania powder (Coriander powder) 1 & ½ tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
- Namak (Salt) ½ tbs or to taste
- Paya (Mutton trotters) 8 pieces
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Podina (Mint leaves) chopped 1 tbs
- Hari mirch (Green chilli) 2
- Water 1 & ½ litres or as required
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
- Hara dhania (Fresh coriander) chopped
Directions:
In spice mixer,add cumin seeds,mace,nutmeg,black cardamom,green cardamom,cloves,black peppercorns,nigella seeds & blend to make a powder & set aside.
In a pot,add cooking oil,onion and fry until light golden.
Add ginger garlic paste,mix well and cook on low flame for 1-2 minutes.
Add yogurt and mix well.
Add red chilli powder,turmeric powder,coriander powder,Kashmiri red chilli powder,salt,mix well and cook for 2-3 minutes.
Add mutton trotters,mix well and cook for 4-5 minutes.
Add fresh coriander,mint leaves,green chillies and mix well.
Add water,mix and bring it to boil,cover and cook on low flame for 3 hours.
Now add ground spices and mix well,cover and cook on low flame for 1 hour.
Garnish with ginger,green chilli,fresh coriander & serve!
Ajza:
- Zeera (Cumin seeds) 1 tbs
- Javitri (Mace) 2 blades
- Jaifil (Nutmeg) ¼ piece
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 5-6
- Sabut kali mirch (Black peppercorns) ½ tsp
- Kalonji (Nigella seeds) ½ tsp
- Cooking oil ¾ Cup
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dahi (Yogurt) whisked 1 & ½ Cup
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Dhania powder (Coriander powder) 1 & ½ tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
- Namak (Salt) ½ tbs or to taste
- Paya (Mutton trotters) 8 pieces
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Podina (Mint leaves) chopped 1 tbs
- Hari mirch (Green chilli) 2
- Water 1 & ½ litres or as required
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
- Hara dhania (Fresh coriander) chopped
Directions:
Spice mixer mein zeera,javitri,jaifil,badi elaichi,hari elaichi,laung,sabut kali mirchaur kalonji dal dein aur blend ker ka powder tayyar ker lein & side per rakh dein.
Pot mein cooking oil aur pyaz dal dein aur light golden hunay rak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein aur halki ancch per 1-2 minutes kliya paka lein.
Dahi dal ker ache tarhan mix ker lein.
Lal mirch powder,haldi powder,dhania powder,Kashmiri lal mirch powder aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Paya dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Hara dhania,podina aur hari mirchein dal ker ache tarhan mix karein.
Pani dal ker mix karein aur ubal anay ka bad dahk dein aur halki ancch per 3 hours kliya paka lein.
Ab ground spices dal ker ache tarhan mix karein aur dhak ker halki ancch per 1 hour kliya paka lein.
Adrak,hari mirch aur hara dhania sa garnish ker ka serve karein!
