Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | Large | Chillies Red Dry | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Piece | Turmeric/Haldi | For grinding |
| 3 | Medium | Chillies Green | For grinding |
| 2 | Medium | Onions | For grinding |
| 1 | Piece | Ginger | For grinding |
| 6 | Flakes/Seeds/Cloves | Garlic | For grinding |
| 3 | Tablespoon | Ghee | For tempering |
| 1/2 | Medium | Onion | Sliced. For tempering |
| 6 | Nos | Cloves (spice) | Boil with meat. |
| 1 | Piece | Cinnamon | Boil with meat. |
| 2 | Tablespoon | Vinegar | to taste |
| As Required | Sugar | to taste | |
| As Required | Salt | to taste | |
| A | Few | Coriander Leaves (Kothmeer) | For garnishing |
Method
Cut and wash 1 kilogram of any meat.
Grind all the masala in vinegar.
Boil the meat in a pressure cooker with cloves, cinnamon, and salt to taste, till well cooked.
Remove the meat from the gravy.
Heat the ghee in a vessel and fry the meat till it turns brown and remove.
In the same ghee fry the ground masala stirring all the time. Sprinkle a little water once or twice when frying.
Then put the fried meat with its gravy into the masala and stir.
Put sugar, salt and vinegar to taste.
Peel and cut the potatoes and add.
Cook till potatoes are soft.
Allow meat to cool naturally as it absorbs the masala.
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