- Coriander seeds – 25 gm
- Cloves 4 or 5 pieces
- Cinnamon 3 pieces or 2 cm
- Dry fry the Coriander seeds in a thick vessel, in low heat
- Roast until coriander seeds are almost brown.
- Add cloves
- Add cinnamon
- Make sure its not burnt or charred
- When the coriander seeds are almost dark chocolate color. Switch of the stove.
- Allow it to cool and make fine powder.
Tip: You can store this masala for later use.
- Meat – 1 Kg, Take a good mix of meat with flesh, skin, little fat and bone (if u like)
- Salt – 1 Tea spoon or as per taste
- Turmeric powder – 2 T-Spoons
- Chili powder ½ T-spoon
- Cumin seed – 2 T-spoons
- Onions – 6 medium-sized. If u want more gravy can increase the nos
- Green chilies – Start with 4. You can add more if you like spicy
- Ginger – 1 piece. Size of thumb
- Garlic – 6 cloves
- Mint/pudina(optional) – 8 to 9 leaves
- Coriander leaves – 6 strands
- Pepper powder – 1 T-spoon
- masala powder – 2 T-spoons, See above
- kachampuli/cocum juice – 2 T-spoons
- Marinating: Add meat, Salt, Turmeric Powder and Chili powder to a bowl. Mix well and keep it aside (need not keep for long).
- Grind cumin seeds make coarse powder, add onions, green chilies, ginger, garlic, mint, Coriander leaves and grind coarse paste.
- Add meat and the ground paste into a pressure cooker and cook them for 1 whistle
- Then cooker contents to a pan
- Add masala powder
- Add pepper powder
- cook in a medium flame for 10 mins or until meat is soft
- You can add more salt and green chilies (chopped) as per your taste
- Once meat is cooked, add cocum juice
- Cook for 2 3 more mins
- Garnish with fresh coriander leaves..
Tip: If the skin has fat, just fry it in a vessel until the fat reduces into oil. Take off the oil and then cook the skin along with the rest of the meat.
Credit: Mamta & Ashley