Ingredients
1/2 kilo beef (with bones) Grind together:
2 bay leaves 1 tbsp saunf (aniseeds)
salt as per taste 1/2 tsp cumin seeds
1/2 tsp turmeric powder 1/2 tsp pepper
1 onion, chopped finely 1/4 tsp dry ginger powder
1/2 tsp ginger paste 1 badi elaichi
1/2 tsp garlic paste 1/2" cinnamon
2 tbsp maida 1/4 tsp nutmeg powder
1/2 tsp red chilli powder 5 cloves
1/4 cup yoghurt
2 tbsp oil
For garnishing
1 tsp grated fresh ginger
coriander leaves, chopped
2 green chillies, slitted
Method
Heat oil in a pot .Saute meat till light brown .Remove, drain and keep
aside .Fry onion, till
golden brown
Add meat and grinded ingredients, ginger-garlic paste, salt, chilli
powder, yoghurt, turmeric
powder and bay leaves
Add required water (approx 3-4 glasses) and let the meat cook on slow
flame till tender .
The dissolve maida in 1/2 cup water, and pour slowly in the meat ,
stirring continuously .
Let it cook for some more time, and get the gravy to required consistency
Garnish with grated ginger, coriander leaves and green chillies .
Serve hot with Naan.
1/2 kilo beef (with bones) Grind together:
2 bay leaves 1 tbsp saunf (aniseeds)
salt as per taste 1/2 tsp cumin seeds
1/2 tsp turmeric powder 1/2 tsp pepper
1 onion, chopped finely 1/4 tsp dry ginger powder
1/2 tsp ginger paste 1 badi elaichi
1/2 tsp garlic paste 1/2" cinnamon
2 tbsp maida 1/4 tsp nutmeg powder
1/2 tsp red chilli powder 5 cloves
1/4 cup yoghurt
2 tbsp oil
For garnishing
1 tsp grated fresh ginger
coriander leaves, chopped
2 green chillies, slitted
Method
Heat oil in a pot .Saute meat till light brown .Remove, drain and keep
aside .Fry onion, till
golden brown
Add meat and grinded ingredients, ginger-garlic paste, salt, chilli
powder, yoghurt, turmeric
powder and bay leaves
Add required water (approx 3-4 glasses) and let the meat cook on slow
flame till tender .
The dissolve maida in 1/2 cup water, and pour slowly in the meat ,
stirring continuously .
Let it cook for some more time, and get the gravy to required consistency
Garnish with grated ginger, coriander leaves and green chillies .
Serve hot with Naan.