Cooking time: 6 hours and 30 minutes
Serves: 4 persons
Ingredients
- 2 lb paye
- 2 medium onions (finely sliced)
- 1 tbsp garlic (freshly chopped)
- 1 tbsp ginger (freshly chopped)
- 3 tbsp cilantro (roughly chopped)
- 1 cup yoghurt
- 2 tsp salt
- 1 tsp crushed red chilis
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin seeds
- 1/2 tsp black pepper powder
- 1/4 cup oil
- 2 tsp cornflour (mix in 2 tbsp water, optional)
Tip: For best results, use measuring utensils.
Method
- In a pot, add oil and fry onions on medium to high heat until golden brown. Add paye, garlic and fry the paye for 5 minutes. Add ginger, cumin seeds, salt, crushed red chilis, turmeric powder, black pepper powder, coriander powder and yoghurt. Stir fry until oil separates.
- Add 9 cups of water and once it starts boiling, reduce the heat to low. Cover and let it cook for 6 hours.
- After 6 hours, there should be about half of the gravy remaining in the pot (approx. 5 cups). Add cilantro and stir in cornflour. Let it simmer for 10 to 15 minutes on very low heat. Turn off heat. Enjoy with boiled rice and Zabardast Chutni.