Ingredients:
-Cooking oil 2 tbs
-Kaju (Cashew nuts) 10-12
-Char maghaz (Melon seeds) 1 & ½ tbs
-Doodh (Milk) ½ Cup
-Cooking oil ¼ Cup
-Desi ghee (Clarified butter) 3 tbs
-Pyaz (Onion) sliced 3 medium
-Laung (Cloves) 3-4
-Darchini (Cinnamon stick)1
-Tez patta (Bay leaf) 1
-Hari elaichi (Green cardamoms) 2-3
-Badi elaichi (Black cardamom) 1
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch paste (Green chilli paste) 1 & ½ tsp
-Water 2-3 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) Powder 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Elaichi powder (Cardamom powder) ½ tsp
-Javitri powder (Mace powder) ¼ tsp
-Sugar ½ tsp (optional)
-Lemon juice 1 & ½ tsp
-Water 2-3 tbs
-Dahi (Yogurt) whisked 1 Cup
-Water 2 Cups
-Kewra water 1 tsp
-Koyla (Charcoal) 1 piece
-Cooking oil as required
-Hara dhania (Fresh Coriander) chopped
Direction:
-In a pan, cooking oil & heat it, add cashew nuts, melon seeds, fry on low flame until light golden.
-Take out & let them cool completely, transfer it to a grinder, add milk & grind well until smooth.
-In a wok, add cooking oil & clarified butter then heat it.
-Add onion slices, mix well & fry on medium flame until golden.
-Add cloves, cinnamon stick, bay leaf, green cardamom, black cardamom & mix well.
-Add mutton, mix well, fry on medium flame until it changes color, add ginger garlic paste, green chilli paste & water then mix well.
Ajza
-Cooking oil 2 tbs
-Kaju (Cashew nuts) 10-12
-Char maghaz (Melon seeds) 1 & ½ tbs
-Doodh (Milk) ½ Cup
-Cooking oil ¼ Cup
-Desi ghee (Clarified butter) 3 tbs
-Pyaz (Onion) sliced 3 medium
-Laung (Cloves) 3-4
-Darchini (Cinnamon stick)1
-Tez patta (Bay leaf) 1
-Hari elaichi (Green cardamoms) 2-3
-Badi elaichi (Black cardamom) 1
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch paste (Green chilli paste) 1 & ½ tsp
-Water 2-3 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) Powder 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Elaichi powder (Cardamom powder) ½ tsp
-Javitri powder (Mace powder) ¼ tsp
-Sugar ½ tsp (optional)
-Lemon juice 1 & ½ tsp
-Water 2-3 tbs
-Dahi (Yogurt) whisked 1 Cup
-Water 2 Cups
-Kewra water 1 tsp
-Koyla (Charcoal) 1 piece
-Cooking oil as required
-Hara dhania (Fresh Coriander) chopped
Direction:
-Ek pan mein cooking oil garam karen.
-Kaju aur char magaz dalein aur halki aanch par light golden hone tak fry karen.
-Nikaal kar mukammal thanda hone den.
-Grinder mein transfer karen, doodh dalein aur smooth paste bana len.
-Ek wok mein cooking oil aur ghee dalein aur garam karen.
-Pyaz ki slices dalein aur medium aanch par golden hone tak fry karen.
-Long, dal cheeni, tez patta, hari elaichi aur bari elaichi dalein aur mix karen.
-Mutton dalein aur medium aanch par bhunen jab tak rang badal jaye.
-Adrak lehsan paste, hari mirch paste aur thoda pani dalein aur mix karen.
Pink salt, haldi powder, kashmiri lal mirch powder, dhania powder, crushed kali mirch, lal mirch powder, hari elaichi powder, javitri powder, cheeni, lemon juice aur pani dalein aur achi tarah mix karen.
-Medium aanch par 2-3 minutes pakaen.
-Yogurt dalein, mix karen aur medium aanch par 5-6 minutes pakaen.
-Prepared ground paste dalein, mix karen aur medium aanch par 4-5 minutes pakaen ya jab tak oil separate ho jaye.
-Pani dalein aur ubal anay dein.
-Cover kar ke halki aanch par 35-40 minutes pakaen.
-Dhakkan hata kar mix karen, kewra water dalein aur 1-2 minutes ke liye koylay ka dhuan den.
-Hara dhania se garnish karen aur naan ke sath serve karen!
