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Pasande
By : Method
- Fry sliced onions and grind them with red chilli powder, poppy seeds, charoli nut, ginger and garlic (except garam masala).
- Mix all the spices with meat, add a little water and cook till half done.
- Add beaten yoghurt and cook till meat is fully tender.
- Add sliced potatoes, tomatoes, salt and cook on a low fire.
- When water has dried up, add garam masala powder. Remove from fire.
- Serve hot garnished with chopped coriander leaves.
Ingredients:
250 g - onions, sliced
1 tsp - red chilli powder
50 g - poppy seeds
50 g - charoli nuts
50 g - ginger and garlic
500 g - mutton, washed, cleaned and chopped
100 g - oil
150 g - yoghurt
250 g - potatoes, sliced
500 g - tomatoes, sliced
salt to taste
1/2 tsp - garam masala
1/4 bunch - chopped coriander
250 g - onions, sliced
1 tsp - red chilli powder
50 g - poppy seeds
50 g - charoli nuts
50 g - ginger and garlic
500 g - mutton, washed, cleaned and chopped
100 g - oil
150 g - yoghurt
250 g - potatoes, sliced
500 g - tomatoes, sliced
salt to taste
1/2 tsp - garam masala
1/4 bunch - chopped coriander
RECIPES BY REHANA KHAMBATY
