1kg meat. 3 onion, 1 tsp. Jeera pwd, 1tsp chillie pwd, 1tsp gram masala, 1tbsp ginger and garlic paste, 4 cloves, 4 cardamom, 2" cinnamon stick, 3 bay leave, 3 tomatoes,1/2 bunch of corriander leaves, few mint leave, and 1/2 cup curd. 3 tbsp cooking oil. Potato optional. Salt to taste. Method: First slice onions fine and fry to golden crispy brown and keep it aside. Now marinate meat with all powder masala, oil, curd, tomoatoes, corandier leaves, mint leaves (cut fine) ginger garlic paste, and crushthe fried onion, salt to taste. Keep to marinate for 3 - 4 hrs. (Overnight better). If adding potatoes cut it add little tumeric pwd and little salt fry it till it get a slight coat.(like a thin skin - then the potatoes dont get overcooked or smashed in the gravy.). Now the next morning put 2 - 3 tbsp cooking oil then add the whole garam masala, then add the maranated meat, 1/2 cup water and cook on slow flame. When half done add potatoes. (If cooking in pressure cooker then - beef for 15 minutes open add potatoes for one whistle. Then open and cook till the gravy thickens.) Gravy is ready. Garnish with crispy fried onion and corriander leave. Serve hot.
Friday, August 26, 2022
Nihari
Ingredients: 1 kg beef with bones and fat, 1 tbs ginger paste, 1 tbs garlic paste, 1/4 cup of oil if no fat on meat, little less lif meat is fatty. 1/2 cup of wheat flour 1 medium onion. I put 1/2 pkt of nihari masala, 1 tbs Kashmir chillie pwd, 1tsp jeera (cummin) pwd, 1 tbs dhaniya (coriander) pwd. and 1 tsp garam masala. Method: ln pressure cooker put oil then add finely chopped onion, add ginger & garlic paste fry till rawness goes, then add meat and fry for 2 minutes. Now add 2 tbsp of nihari masala, chille pwd , corandier & cummin pwd. Mix well with meat add 5 glass of water. Now mix 1/4 cup of wheat flour in water and add to the meat. Stir well. Pressure cook the meat for 45 minutes. Open cooker add the remaining nihar masala, garam masala and 1/4 cup of the wheat flour and boil till the required thickness. Serve with crispy fried onion, green chillies and ginger. Eat hot with flat bread.