Ingredients
- Piyaz (Onion): 1 medium
- Lehsan (Garlic) paste: 1 tsp
- Sabz mirchon ka paste (Green chilli paste): 2-3
- Sabut laal mirchen (Whole red chillies): 4
- Namak (Salt): 1 tsp
- Pissi kali mirchen (Black pepper powder): 1 tsp
- Dhaniya (Coriander) powder: ¾ tsp
- Zeera (Cumin) powder: ½ tsp
- Dahi (Yogurt): 1 cup
- Cream: ½ cup
- Sabaz dhaniya (Green coriander): for garnish
- Sabz mirchen (Green chillies): for garnish
- Adrak (Ginger): for garnish
- Qasori methi: 1 tsp
- Oil: ½ cup
- Pani (Water): ½ cup
Method
Step 1: Fry Piyaz (Onion) in Oil till it becomes pink. Add Keema, mix, and cook till it becomes white in colour.
Step 2: Add Lehsan (Garlic) paste, mix and cook till water evaporates.
Step 3: Add Namak (Salt), Pissi Kali mirchen (Black pepper powder), Dhaniya (Coriander) powder, Zeera (Cumin seeds), Sabut laal mirchen (Whole red chillies), Sabz mirchen (Green chillies) mix and cook at medium-low flame for 10 seconds. Add Dahi (Yogurt), mix, and cook at medium-low flame till oil separates.
Step 4: Add Pani (Water), mix, cover and cook for 5-6 minutes at low flame. After that, add Cream and cook for 2 minutes at low flame.
Step 5: Add Sabz dhaniya (Green coriander), Sabz mirchen (Green chillies), Adrak (Ginger), Qasori methi and mix well.