Ingredients:
- Oil 2 tbs
- Pyaz (Onion) slices 1 large
- Hari mirch (Green chilies) 2-3
- Tamatar (Tomatoes) 2 medium
- Zeera (Cumin seeds) 1 tsp
- Oil ¼ Cup
- Boneless beef undercut ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari elaichi (Green cardamom) 2
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 3
- Tez paat (Bay leaves) 2
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Paprika powder 1 tsp
- Dhania powder (Coriander powder) 2 tsp
- Pani (Water) 1-2 Cups or as required
- Pani (Water) ¼ Cup
- Lemon juice ½ tbs
- Pani (Water) if required
- Garam masala powder ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Hara dhania (Fresh coriander) chopped
Directions:
In pot,add oil,onion and fry until brown.
Add green chilies and mix well.
Add tomatoes,mix well and cook until tomatoes are soft.
Add cumin seeds and mix well,take out in a bowl and let it cool.
In the same pot,add oil and boneless beef undercut,mix well until changes color.
Add ginger garlic paste,green cardamom,cinnamon sticks,cloves and bay leaves,mix well for 4-5 minutes.
Add turmeric powder,red chili powder,salt,paprika powder,coriander powder and mix well.
Add water,mix well and bring it to boil,cover and cook on low flame for 8-10 minutes.
In grinder,add cooked tomatoes & onion,water,lemon juice and grind well.
Add grinded mixture in a pot and mix well.
Add water,mix well and bring it to boil,cover and cook on medium low flame for 20-25 minutes or until meat is tender.
Add garam masala powder,black pepper powder and mix well.
Remove bay leaves & discard them.
Add green coriander and let it simmer for 2-3 minutes & serve
Ajza:
- Oil 2 tbs
- Pyaz (Onion) slices 1 large
- Hari mirch (Green chilies) 2-3
- Tamatar (Tomatoes) 2 medium
- Zeera (Cumin seeds) 1 tsp
- Oil ¼ Cup
- Boneless beef undercut ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari elaichi (Green cardamom) 2
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 3
- Tez paat (Bay leaves) 2
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Paprika powder 1 tsp
- Dhania powder (Coriander powder) 2 tsp
- Pani (Water) 1-2 Cups or as required
- Pani (Water) ¼ Cup
- Lemon juice ½ tbs
- Pani (Water) if required
- Garam masala powder ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Hara dhania (Fresh coriander) chopped
Directions:
Pot mein oil aur pyaz dal dein aur brown hunay tak fry ker lein.
Hari mirchein dal dein aur ache tarhan mix ker lein.
Tamatar dal ker ache tarhan mix karein aur tamatar naram hunay tak paka lein.
Zeera dal ker ache tarhan mix karein aur bowl mein nikal ker thanda ker lein.
Us he pot mein oil aur boneless beef undercut dal dein aur ghost ka rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste,hari elaichi,darchini,laung aur tez paat dal dein aur 4-5 minutes kliya ache tarhan mix ker lein.
Haldee powder,lal mirch powder,namak,paprika powder aur dhania powder dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Grinder mein cooked tamatar & pyaz,pani aur lemon juice dal ker ache tarhan grind ker lein.
Pot mein grinded mixture dal dein aur ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki darmiyani ancch per 20-25 minutes ya ghost ghul janay tak paka lein.
Garam masala powder aur kali mirch powder dal ker ache tarhan mix ker lein.
Tez paat ko nikal ker pheek dein.
Hara dhania dal ker 2-3 minutes kliya dum per rakh dein & serve karein.
