Kali Mirch Pasanda Recipe
Kali Mirch Pasanda Recipe. Kali Mirch Pasanda is an extraordinary Mughlai recipe that is cherished by children and grown-ups, the same. This true primary dish recipe is not difficult to-put forth and doesn’t consume quite a bit of your attempt and time. This sweet-smelling lunch recipe is arranged utilizing basic fixings like boneless lamb, onion-curd blend and a melange of flavors.
It is an ideal lamb recipe for unique events like kitty party, buffet and would leave your visitor requesting more. On the off chance that you appreciate pepper steak, you will adore this lip-smacking and flavouful delicacy. It is best presented with roomali roti or paratha. Attempt this simple recipe now; and relish with your loved ones!
Elements of Kali Mirch Pasanda
5 Servings
500 gm lamb
2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 tablespoon ginger glue
200 gm yogurt (curd)
salt as required
2 onion
1 teaspoon dark pepper
1 teaspoon turmeric
1 tablespoon garlic glue
1/2 cup virgin olive oil
water as required
Kali Mirch Pasanda Recipe
Instructions to make Kali Mirch Pasanda
Stage 1
Take a medium container, add oil and intensity it over medium fire. Whenever oil is sufficiently hot, add ginger and garlic glue in container. Add dark pepper powder, garam masala and coriander powder in the dish. Mix to blend the fixings well and stew briefly.
Stage 2
Sprinkle salt and pour little water in container. Guarantee the masala doesn’t adhere to the lower part of the container. Cook the masala briefly. Hack lamb into little pieces and add them in the arranged masala. Throw the dish to blend the masala well with lamb pieces.
Stage 3
Cook for an additional 10 minutes on high fire. At the point when the oil begins to leave the sides of skillet, add some water for gravy.Cover the container with a cover and cook for 5 minutes on medium fire.
Stage 4
In the mean time take a blender container and mix onion with curd to shape a puree. Decrease the fire and add curd puree in pasanda. Mix to blend the fixings well. Cook on low fire for few moments or till pasanda is fragrant and delicate. Serve hot with roomali roti or paratha.
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