Ingredients
- Oil: ¾ cup
- Piyaz (Onion): 2 medium
- Tamater (Tomatoes): 2 medium
- Gosht: ½ kg
- Lehsan (Garlic) paste: 1 tsp
- Adrak (Ginger) paste: 1 tsp
- Kali mirchen (Black peppercorn): 10-12
- Taiz pat (Bay leave): 1
- Sabz elaichi (Green cardamom): 4
- Dar cheeni (Cinnamon sticks): 2
- Bari elaichi (Black cardamom): 3
- Pissi laal mirchen (Red chilli powder): 1½ tsp
- Namak (Salt): 1¼ tsp [to taste]
- Kashmiri laal mirch/ Paprika powder: 1 tsp
- Zeera (Cumin) powder: ¾ tsp
- Dhaniya (Coriander) powder: 1½ tsp
- Pani (Water): 3 tbs
- Javatri (Mace): 2 pinches
- Jaifal (Nutmeg): 1 pinch
- Dahi (Yogurt): ½ cup
- Pani (Water): 3 glasses
- Aloo (Potatoes): 3 medium [soaked in food coloured water]
- Sabz mirchen (Green chillies): 3
- Sabz dhaniya (Green coriander): 3 tbs
- Garm masala (Whole spices powder): ½ tsp
Method
Step 1: Fry Piyaz (Onions) till golden and blend with Tamater (Tomatoes).
Step 2: Add Gosht in the same oil. Add Lehsan (Garlic) paste, and Adrak (Ginger) paste, mix and cook at medium flame for 1 minute.
Stepv3: Add Kali mirchen (Black peppercorn), Taiz pat (Bay leave), Dar cheeni (Cinnamon stick), Sabz elaichi (Green cardamom), Bari elaichi (Black cardamom), mix and cook for 1 minute.
Step 4: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Dhaniya (Coriander) powder, Zeera (Cumin) powder, Kashmiri laal mirchen (Paprika powder), and mix well. Add Tamater (Tomatoes) paste, Pani (Water) 3 tbs, Jaifal (Nutmeg), Javatri (Mace), and mix.
Step 5: Add Dahi (Yogurt), mix, and cook till oil separates.
Step 6: Add Pani (Water), mix, and cook at medium flame for 10 minutes.
Step 7: Remove cover, add Aloo (Potatoes), mix, cover without using weight and cook at low flame till Aloo are tender.
Step 8: Add Sabz dhaniya (Green coriander), Sabz mirchen (Green chillies), Garm masala (Whole spices powder) and mix well.