Saturday, 16 July 2011

Dhaba Karahi

This karahi recipe is the most delicious karahi recipe of the lot of recipes that i have. Its different but absolutely delicious with some gorgeous and subtle flavor of black pepper and dried fenugreek leaves.

Ingredients :
Mutton : 1 kg
Ginger garlic paste : 1 1/2 tbsp
Tomatoes : 6-7 medium sized
Salt : to taste
Black pepper : 1 tsp
Zeera : 2 tbsp                                  {blend zeera and Sookha dhaniya together}
Sokha dhaniya : 2 tbsp
Yogurt : 250 gm ( 1 pao)
Fenugreek leaves ( kasuri meethi) : 2 tbsp heaped
Oil or Ghee : 1/2 cup

Method :

Heat oil in a wok, add Ginger garlic paste. Fry till golden brown and fragrant than add the mutton.

When the mutton changes a little color add salt, halt of the sookha dhania zeera blend and half of the kasoori meethi. Mix

Add tomatoes without skin (remove the skin by blanching the tomatoes for 5 minutes then peeling off the skin or you can do what i did, cut the tomatoes in half and place them on top of the mutton with the cut side down, cover and leave on low flame for 15 minutes)

Than just grasp the skin with a tong, it will come off easily.

Now add black pepper and the remaining sookha dhaniya zeera blend and kasuri meethi. Cook till oil comes on top...

...than add yogurt. Cook for 5-7 minutes more.

 Garnish with coriander and green chillies and serve!