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

1. 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.
2. Add 9 cups of water and once it starts boiling, reduce the heat to low. Cover and let it cook for 6 hours.
3. 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.