Ingredients:
- Water 4 Cups
- Lehsan paste (Garlic paste) 1 tsp
- Sirka (Vinegar) 1 & ½ tsp
- Bakray ka maghaz (Mutton brain) ½ kg
- Cooking oil 3-4 tbs
- Tamatar (Tomatoes) 4 medium
- Pyaz (Onion) 2 medium
- Water ¼ Cup
- Cooking oil 2-3 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) ½ tsp or to taste
- Dhania powder (Coriander powder) ½ tsp
- Safed mirch powder (White pepper powder) ½ tsp
- Zeera powder (Cumin powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp
- Jaifil powder (Nutmeg powder) ¼ tsp (optional)
- Haldi powder (Turmeric powder) ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder ¼ tsp
- Cream 2-3 tbs
- Kasuri methi (Dried fenugreek leaves) ¼ tsp
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli) 1-2
- Hara dhania (Fresh coriander) chopped
Directions:
In a frying pan,add water,garlic paste,vinegar,mix well & bring it to boil.
Add mutton brains & mix well,cover & let it boil for 4-6 minutes then devein them & cut into pieces & set aside.
In a saucepan,add tomatoes,onion,water & bring it to boil,cover & cook on medium flame for 4-5 minutes.
Let it cool & blend well with the help of hand blender & set aside.
In a frying pan,add cooking oil,blended mixture,mix well & cook for 2-3 minutes.
Add ginger garlic paste and mix well.
Add salt,coriander powder,white pepper powder,cumin powder,red chilli powder,nutmeg powder, turmeric powder,black pepper powder,garam masala powder and mix well,cover & cook on medium flame for 4-5 minutes then cook on high flame until oil separates.
Add mutton brains and mix well.
On low flame,add cream & mix well.
Add dried fenugreek leaves,fresh coriander,green chilli,cover & simmer on low flame for 6-8 minutes.
Garnish with fresh coriander & serve!
Ajza:
- Water 4 Cups
- Lehsan paste (Garlic paste) 1 tsp
- Sirka (Vinegar) 1 & ½ tsp
- Bakray ka maghaz (Mutton brain) ½ kg
- Cooking oil 3-4 tbs
- Tamatar (Tomatoes) 4 medium
- Pyaz (Onion) 2 medium
- Water ¼ Cup
- Cooking oil 2-3 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) ½ tsp or to taste
- Dhania powder (Coriander powder) ½ tsp
- Safed mirch powder (White pepper powder) ½ tsp
- Zeera powder (Cumin powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp
- Jaifil powder (Nutmeg powder) ¼ tsp (optional)
- Haldi powder (Turmeric powder) ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder ¼ tsp
- Cream 2-3 tbs
- Kasuri methi (Dried fenugreek leaves) ¼ tsp
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli) 1-2
- Hara dhania (Fresh coriander) chopped
Directions:
Frying pan mein pani,lehsan paste aur sirka dal ker ache tarhan mix karein aur ubal anay dein.
Bakray ka maghaz dal ker ache tarhan mix karein aur dhak 4-6 minutes kliya boil ker lein phir devein ker ka pieces mein cut ker lein & side per rakh dein.
Saucepan mein tamatar,pyaz aur pani dal ker ubal lein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein.
Thanda ker lein aur hand blender ki madad sa ache tarhan blend ker lein & side per rakh dein.
Frying pan mein cooking oil aur blended mixture dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Namak,dhania powder,safed mirch powder,zeera powder,lal miech powder,jaifil powder,haldi powder,kali mirch powder aur garam masala powder dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein phir tez ancch per oil alag ho janay tak paka lein.
Bakray ka maghaz dal ker ache tarhan mix karein.
Halki ancch per cream dal ker ache tarhan mix ker lein.
Kasuri meethi,hara dhania aur hari mirch dal ker dhak dein aur halki ancch per 6-8 minutes kliya dum per rakh dein.
Hara dhania sa garnish ker ka serve karein!
