Recipe in English: Ingredients: -Cooking oil ¼ Cup -Pyaz (Onion) chopped 1 large -Mutton mix boti 750g -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Tamatar (Tomato) pureed 2 large -Himalayan pink salt 1 tsp or to taste -Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs -Sabut dhania (Coriander seeds) crushed 1 tbs -Haldi powder (Turmeric powder) ½ tsp -Zeera powder (Cumin powder) ½ tbs -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Garam masala powder ½ tsp -National Crushed Pickle 1 & ½ tbs -Dahi (Yogurt) whisked ½ Cup -Water 1 Cup -Saunf (Fennel seeds) 1 tbs -Methi dana (Fenugreek seeds) ¼ tsp -Sabut dhania (Coriander seeds) ½ tbs -Kalonji (Nigella seeds) ¼ tsp -Baisan (Gram flour) roasted 1 tbs -National Crushed Pickle 2 tbs -Hari mirch (Green chillies) deseeded 7-8 thick -Cooking oil 2 tbs -Lemon juice ½ tbs -Hara dhania (Fresh coriander) chopped Directions: -In a wok,add cooking oil,onion & sauté until translucent. -Add mutton,ginger garlic paste & mix well until it changes color. -Add pureed tomatoes,pink salt,kashmiri red chilli powder,coriander seeds,turmeric powder,cumin powder,red chilli powder,garam masala powder,crushed pickle,mix well & cook on medium flame for 4-5 minutes. -Add yogurt & mix well. -Add water & mix well,cover & cook on low flame until mutton is tender (35-40 minutes). -In a mortal & pestle,add fennel seeds,fenugreek seeds,coriander seeds,nigella seeds & crush coarsely. -Add gram flour,crushed pickle & mix well. -Stuff deseeded green chillies with prepared mixture & set aside. -In a frying pan,add cooking oil & fry stuffed green chillies on medium flame for a minute,cover & cook on low flame for 2 minutes then cook on medium flame from all sides until golden. -Add fried stuffed chillies in mutton gravy,lemon juice,cover & cook on low flame for 3-4 minutes. -Garnish with fresh coriander & serve with naan! Recipe in Urdu: Ajza: -Cooking oil ¼ Cup -Pyaz (Onion) chopped 1 large -Mutton mix boti 750g -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Tamatar (Tomato) pureed 2 large -Himalayan pink salt 1 tsp or to taste -Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs -Sabut dhania (Coriander seeds) crushed 1 tbs -Haldi powder (Turmeric powder) ½ tsp -Zeera powder (Cumin powder) ½ tbs -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Garam masala powder ½ tsp -National Crushed Pickle 1 & ½ tbs -Dahi (Yogurt) whisked ½ Cup -Water 1 Cup -Saunf (Fennel seeds) 1 tbs -Methi dana (Fenugreek seeds) ¼ tsp -Sabut dhania (Coriander seeds) ½ tbs -Kalonji (Nigella seeds) ¼ tsp -Baisan (Gram flour) roasted 1 tbs -National Crushed Pickle 2 tbs -Hari mirch (Green chillies) deseeded 7-8 thick -Cooking oil 2 tbs -Lemon juice ½ tbs -Hara dhania (Fresh coriander) chopped Directions: -Karahi mein cooking oil aur pyaz dal dein aur translucent ho janay tak sauté ker lein. -Mutton aur adrak lehsan paste dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein. -Pureed tamatar,pink salt,kashmiri lal mirch powder,sabut dhania,haldi powder,zeera powder,lal mirch powder,garam masala powder aur crushed pickle dal ker ache tarhan mix karein aur darmiyani ancch per 4-5 minutes kliya paka lein. -Dahi dal ker ache tarhan mix ker lein. -Pani dal ker mix karein aur dhak ker halki ancch per mutton gul jay tak paka lein (35-40 minutes). -Mortal & pestlemein saunf,methi dana,sabur dhania aur kalonji dal ker coarsely crush ker lein. -Baisan aur crushed pickle dal ker ache tarhan mix karein. -Deseeded hari mirchon mein tayyar mixture bhar dein & side per rakh dein. -Frying pan mein cooking oil dal dein aur stuffed green chillies ko darmiyani ancch per ek minute kliya fry karein phir dhak dein aur halki ancch per 2 minute kliya paka lein phir darmiyani ancch per tamam sides sa golden ho janay tak paka lein -Fried stuffed chillies ko mutton gravy mein dal dein aur lemon juice dal ker dhak dein aur halki ancch per 3-4 minutes kliya paka lein. -Hara dhania sa garnish ker ka naan ka saath serve karein!
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