Ingredients:
Gosht beghair haddi ½ kg
Aloo (Potato) 3
Matar (pea)
Hara dhanya (coriander leaf) thora sa
Tamatar (tomato) 250 gm
Kali mirich (black pepper) 1 tbsp
Coriander ¾ tbsp
Chili 3
Adrak (ginger) 1 tbsp
Piaz (onion) hasbe zarurat
Ghee hasbe zarurat
Nampak hasbe zaiqa
Cooking Procedure
Gosht ke aik aik inch ke chokor tukrey kar ke dho lein aur kisi saaf kaprey se khushk kar lein tamatar ke char tukrey kar lein aloo ko cheel kar gol qatle kat lein hari mirchon ke chey chey tukrey kar lein.
Piaz chil kar is ke bhi aloo jaisey challey kat lein matar ko chil kar daney nikal lein.
Aik bari karahi mein gheei daal kar aanch par rakh dain. Ghee garam ho jaye to iss mein aloo dal dein aloo narm par jayain badami na ho to ghee se nikal lein phir tamatar dal dein.
Aik ya do minute baad tamataron ko bhi ghee se nikal lein aur isi ghee mein gosht dal dein. Gosht ko bhi ghee se nikal lein aur karayi ko aanch se utar lein.
Aik patili mein gosht kali mirch dhanya, adrak, namak, ghee aur pani dal kar aanch par rakh dain pani khushk ho jaye to achi tarah bhun kar gosht galney ke andazey ka pani dal dein.
Gosht aadh gala ho jeye to matar dal dein. Gosht gal jaye aur thora sa pani ho to aloo, piaz, tamatar hari mirch aur hara dhanya dal kar das minute ke liye dam par dalein.
Gosht beghair haddi ½ kg
Aloo (Potato) 3
Matar (pea)
Hara dhanya (coriander leaf) thora sa
Tamatar (tomato) 250 gm
Kali mirich (black pepper) 1 tbsp
Coriander ¾ tbsp
Chili 3
Adrak (ginger) 1 tbsp
Piaz (onion) hasbe zarurat
Ghee hasbe zarurat
Nampak hasbe zaiqa
Cooking Procedure
Gosht ke aik aik inch ke chokor tukrey kar ke dho lein aur kisi saaf kaprey se khushk kar lein tamatar ke char tukrey kar lein aloo ko cheel kar gol qatle kat lein hari mirchon ke chey chey tukrey kar lein.
Piaz chil kar is ke bhi aloo jaisey challey kat lein matar ko chil kar daney nikal lein.
Aik bari karahi mein gheei daal kar aanch par rakh dain. Ghee garam ho jaye to iss mein aloo dal dein aloo narm par jayain badami na ho to ghee se nikal lein phir tamatar dal dein.
Aik ya do minute baad tamataron ko bhi ghee se nikal lein aur isi ghee mein gosht dal dein. Gosht ko bhi ghee se nikal lein aur karayi ko aanch se utar lein.
Aik patili mein gosht kali mirch dhanya, adrak, namak, ghee aur pani dal kar aanch par rakh dain pani khushk ho jaye to achi tarah bhun kar gosht galney ke andazey ka pani dal dein.
Gosht aadh gala ho jeye to matar dal dein. Gosht gal jaye aur thora sa pani ho to aloo, piaz, tamatar hari mirch aur hara dhanya dal kar das minute ke liye dam par dalein.
