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Doodhi Daal Gosht & Shahi Badami Qorma | Chef Shireen Anwar | Masala Mornings | 6 June 24 | MasalaTV
DOODHI DAAL GOSHT RECIPE INGREDIENTS :
Mutton ½ kg
Bottle gourd cut in big pieces 250 gm
Split pigeon peas ½ cup and gram lentils 1 cup (soak both together, boil and blend together)
Cinnamon 1 stick
Cloves 3
Green chilies whole 4
Ginger garlic paste 2 tbsp
Chili powder 3 tsp
Salt 2 tsp
Turmeric ½ tsp
Crushed cumin 1 ½ tsp
Coriander powder 2 tsp
Tomatoes blended and sieved 2
Tamarind pulp ¼ cup
Oil ½ cup
Onion chopped 1 cup
Allspice ½ tsp
Ingredients for Baghar :
Clarified butter ¼ cup
Garlic crushed 1 tbsp
White cumin whole ½ tsp
Whole red chilies 4 - 6
METHOD :
Heat oil, add cinnamon, cloves, and chopped onion, add ginger garlic paste with mutton and all the seasonings and blended tomatoes, fry well, add 2 cups water, cover, and cook till mutton is nearly done, add big pcs of lauki with blended daal, cook till lauki and mutton done, lastly add allspice, imli, whole green chilies, give bahar, serve with boiled rice.
SHAHI BADAMI QORMA RECIPE INGREDIENTS :
Chicken 1 kg 12 pcs
Onion grated 2
Garlic pastes 1 tbsp
Turmeric ¼ tsp
Salt 1 tsp
Chili powder 2 tsp
Yogurt 1 ½ cup
Clarified butter ¾ cup
Cream ½ cup
Mace ground ¼ tsp
Green cardamom ground ¼ tsp
Clove powder ¼ tsp
Saffron ¼ tsp
Kewra 1 tsp
Coriander seeds ground 1 tbsp
Ginger ground 2-inch piece
Black pepper whole ground 15
Almonds sliced and fried for garnish 2 tbsp
METHOD :
Heat ghee, fry grated onion till golden, add garlic with chicken, turmeric, salt, chili powder, and yogurt, cover, and cook till liquid dries, fry chicken for 10 mins, add coriander, ginger paste grounded with 2 cups water, cover and cook till chicken tender. Lastly add crushed grounded spices, cream, fried almonds, leave it on dum for 10 mins, and serve with hot paratha.
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