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Bakra Eid Recipes

The festival of sacrifice, better known as Bakra Eid or Eid al-Adha, is celebrated after the Hajj is performed in Mecca in Saudi Arabia. The three-day festival is observed by all the Muslims residing across the globe. This festival commemorates Prophet Ibrahim’s willingness to sacrifice his son at the command of God. His obedience towards God is celebrated with great fervor, vigor and magnificence on the 10th day of the Islamic calendar and continues till the 12th day. A domestic animal is sacrificed on any of the three days through proper slaughtering. Hence, feasting and partying form the main attractions of the day.

Muslims indulge in preparing for the festival days before it actually arrives, as the appearance of moon is predicted 10 days earlier. New apparels are purchased, houses are cleaned, lighted and decorated and exotic and traditional delicacies and sweets are prepared. The food mainly consists of meat, since it is time for slaughtering domestic animals. Given here are some appetizing and luxurious dishes to prepare on Bakra Eid. Easy and simple to prepare, these dishes can make your festive atmosphere even more special. Go ahead with preparing them and give your family and friends a delectable treat to feast on

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Mutton Biryani

1 kg Mutton (cut into 2" pieces)Bakra Eid is one of the most important religious festivals celebrated by Muslims across the world. The festival is observed on the tenth day of the month of Dhul Hijja. It marks as the sacrifice made by the pilgrims after the completion of the Hajj, in the form of slaughtering domestic animals. The holy occasion calls for get-togethers, special parties, feasting, presenting gifts and others. While it is time to slaughter animals, preparing mouth-watering and scrumptious delicacies is a must. One such popular recipe that is most often cooked is the mutton biryani. Not only tasty and yummy, it leaves the guests and other acquaintances licking their fingers. Find the recipe for making mutton biryani in the following lines.

How To Make Mutton Biryani


For The Mutton
  • 1 (2" piece) raw Papaya (made into a paste)
  • 5 large Onions (peeled, finely sliced and fried until crisp)
  • 4 sticks Cinnamon
  • 2 big Black Cardamoms
  • 6 small Cardamoms
  • 6 Cloves
  • 2 Bay Leaves
  • 1 tsp whole Black Peppers
  • 1 tsp Cumin Seeds  
  • 2 tbsp Red Chili Powder
  • 1 tsp of Turmeric Powder
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1½ cups plain Yogurt (beaten)
  • 2 pinches of Saffron (dissolved in warm milk)
  • 4 Green Chilies (slit)
  • 1 Lemon (juiced, divided)
  • A handful of Kothmir
  • 5 tbsp clarified Butter (Ghee)/ Refined Oil
For The Rice
  • 500 g Basmati Rice (washed & drained)
  • A handful of Mint Leaves (chopped)
  • 1 big Black Cardamom
  • 2 Cinnamon Sticks
  • 2 small Cardamoms
  • 3 Cloves
  • Salt (to taste)
  • Mix mutton with beaten yogurt, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, cinnamon, big cardamom, small cardamom, cloves, bay leaves, black peppers, cumin seeds, salt and half the crushed fried onions.
  • Allow the mutton to marinate for 3 hours.
  • Pour water in a large stockpot, about 2½ times more than rice.
  • Boil the water and add rice, black cardamom, cinnamon sticks, small cardamoms, cloves and salt.
  • Cook till the rice is ¾ done.
  • Drain in a colander and remove the whole masala.
  • Melt the clarified butter and set aside.
  • Add half of the melted clarified butter in a heavy-bottomed pot.
  • Add the marinated mutton and cover with mint leaves and kothmir.
  • Add the remaining fried onions, slit green chilies and half lemon juice.
  • Spread the rice over the mutton mixture.
  • Sprinkle the remaining clarified butter, saffron milk and remaining lemon juice.
  • Cover the pot and seal it with atta paste.
  • Cook the mixture over high heat for 20 to 25 minutes.
  • Reduce the heat to low and cook for another 45 minutes.

Bakra Eid special recipes Kharay Misalahy dar gosht 2012-2013

Eid al-Adha – Bakra Eid Special Recipes 2011-2012 Mazy dar Qeema


Lamb Korma

¼ cup Almonds/ Cashews (toasted)The holy festival of Bakra Eid commemorates the sacrifice of Prophet Ibrahim who agreed to sacrifice his son at God’s behest. The day calls upon thanking God by slaughtering a domestic animal and distributing and consuming it. Hence, preparing luscious and yummy delicacies is one of the main attractions of the festive duration. Korma is a mild, creamy curry prepared by marinating the main ingredient in yogurt, spices, nuts and others. Cooked in its own marinade along with other gravy contents, it makes an appetizing and succulent dish for the festive season. There are many variations to korma as it can be prepared with different meats, such as goat, lamb, camel, chicken, beef and others. Here, we have provided you with preparing lamb korma on this occasion of Bakra Eid. Read on further to know the recipes for making lamb korma.

How To Make Lamb Korma

Recipe 1 

  • 6 cloves Garlic
  • 2 tbsp Ginger (minced)
  • ¼ cup Water
  • 2 pounds Stewing Lamb (cubed)
  • ¼ cup Oil
  • 4-6 whole Cloves
  • 1 inch stick Cinnamon
  • 5 Cardamom Pods
  • 2 Onions (finely chopped)
  • 1¼ cups Heavy Cream
  • Water (as needed)
  • Salt (to taste)
  • Pepper (to taste)
  • 1-2 tsp Garam Masala
  • Combine almonds or cashews, garlic, ginger and water in a food processor.
  • Process the mixture to a puree and transfer it into a large bowl.
  • Add the lamb cubes and marinate them for at least 1 hour or overnight.
  • Heat oil in a large skillet on medium-high flame.
  • Add cloves, cinnamon and cardamom. Toast for about 30 seconds.
  • Add onions and sauté for about 4 to5 minutes, till they start browning.
  • Add in the meat along with its marinade. Sauté for 5 to 7 minutes till the meat turns brown and the liquid is reduced.
  • Add heavy cream and enough water to form gravy.
  • Add salt and pepper to taste.
  • Boil the mixture and reduce the heat to low. Simmer for 1 to 1½ hours till the meat turns tender.
  • Remove any excess fat from the top of the mixture.
  • Add garam masala as the final touch.
  • Serve hot.
Recipe 2 

  • 2½ lb Lamb (cut into pieces)
  • 2 Garlic Cloves
  • ½ oz Ginger  
  • 2 cups cold Water
  • 2 large Onions (finely chopped)
  • ¼ lb Butter/ Ghee  
  • ½ cup Yogurt
  • 2 tbsp Tomato Paste
  • 1 tbsp Coriander Powder
  • 2 Cloves
  • 2 Cardamoms
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1 small stick Cinnamon
  • Cayenne Powder (to taste, the more the merrier)
  • Salt (to taste)
  • Mince garlic and ginger in a large bowl and add cold water.
  • Heat half the butter in a large stockpot and add onions.
  • Sauté till the onions turn transparent.
  • Add yogurt, tomato paste, coriander powder, cloves, cardamoms, turmeric, cumin, cinnamon and salt. Stir well.
  • Heat the remaining butter in another saucepan and sauté lamb pieces till they turn golden.
  • Add the spice mixture and some of the ginger-garlic infusion to the lamb. Stir and cover the pan.
  • Simmer the mixture till the meat turns tender.
  • Add the remaining ginger-garlic water as required.
  • Serve hot with naan or steamed rice.

Bakra Eid Recipe How To Make Tikka Boti in urdu



Tikka boti

 Chicken Tikka Boti Recipe in Urdu

Shami Kebab

500 gm Mutton (minced)   After the Muslims across the globe perform the Hajj, the annual pilgrimage in Mecca, Saudi Arabia, it is time to celebrate the sacrifice and thanksgiving to the Lord. Observed on the tenth day of the twelfth month of the Islamic calendar, Bakra Eid marks various festivities as the main highlights. People indulge in prayers, feasting, parties, fairs and picnics. Since slaughtering is a common ritual, a large variety of non-vegetarian delicacies are made. Shami kebabs are burger like patties that can be served as a starter or snack. Though the recipe looks complicated, they are pretty simple to make. Learn how to make shami kebabs by following the recipe given herein. Enjoy their delicate and special flavor!

How To Make Shami Kebab 

  • 125 gm  Chana Dal/ Skinless Bengal Gram Dal   
  • 2  onions (peeled and roughly chopped) 
  • 3-4 cloves Garlic (peeled) 
  • 1 inch piece of Ginger (peeled and roughly chopped) 
  • 1 tsp Cumin Seeds
  • 3-4 Cloves
  • 5-6 Peppercorns 
  • 2-3 Green Cardamoms 
  • 1-2 large Black Cardamoms 
  • ½ inch stick of Cinnamon 
  • 2 Bay Leaves
  • 2 tsp Coriander Powder/ Seeds 
  • 2-3 dry Red Chilies/ ¼ tsp Red Chili Powder 
  • Salt (to taste) 
  • ½ cup Water 
  • 2 Eggs (lightly beaten)
  • A small bunch of Coriander Leaves (finely chopped)
  • A small bunch of Mint Leaves (finely chopped)
  • Oil (for pan frying)
  • Wash the chana dal thoroughly and soak for half an hour. Drain thereafter.
  • Take a large pressure cooker and combine mutton, chana dal, onions, garlic, ginger, cumin seeds, cloves, peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, coriander powder, red chilies, salt and water.
  • Cook the mixture till the meat and dal are well cooked and all the water is absorbed. Pressure cook the mixture for 2 pressures.
  • Stir fry the mixture to dry the liquid and turn the meat dry.
  • Remove the large cardamoms, cinnamon stick and bay leaves. Discard them. Let the meat cool.
  • Transfer the meat into a food processor and grind it finely until smooth.
  • Add eggs, coriander and mint. Mix well.
  • Cover the mixture and refrigerate for 1 hour or overnight to allow the mixture to set.
  • Then, divide the mixture into walnut size balls and shape each one like hamburger.
  • Heat oil in a large skillet or non-stick frying pan.
  • Shallow fry the kebabs till they are brown and crisp on both sides.
  • Serve hot with tomato sauce or green chili chutney.

Beef Korma

2 kg Beef (cut into small cubes)One of the most celebrated holy occasions across the world by the Muslim community, Bakra Eid is observed on the 10th day of the month of Dhul al-Hijjah. Celebrated with great pomp and show, the festival marks the willingness of the sacrifice agreed by Prophet Ibrahim to sacrifice his son. The festivities last for three days across all the countries where Muslims reside. Greeting one another, gathering at one place, organizing picnics and cooking scrumptious and luxurious dishes can be seen worldwide. Beef korma is a common and popular dish prepared in homes where a cow is slaughtered on this occasion. Find the recipe for making this delicious beef korma in the lines following below.

How To Make Beef Korma

  • ½ cup Oil
  • 3 medium Onions (thinly sliced)
  • ½ cup Water
  • ¼ cup Whipping Cream
  • 1 cup plain Yogurt
  • 1 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1 tsp Cardamom Seeds (without pods)
  • 1 tsp Red Chili Powder
  • 6 whole Cloves
  • 1/3 cup Water
  • ¼ cup Almonds (blanched and slivered)
  • 8 cloves Garlic
  • 1 tbsp Ginger (grated)
  • ½ tsp Cinnamon (ground)
  • 2 tbsp All-Purpose Flour
  • ¼ tsp Garam Masala
  • 2 tbsp Coriander/ Parsley (snipped)
  • Salt (to taste)
  • Mix together coriander seeds, cumin seeds, cardamom seeds, chili powder and cloves in a blender.
  • Grind the spices to form a fine powder.
  • Add 1/3 cup water, slivered almonds, garlic, ginger, salt and cinnamon.
  • Blend the mixture once again to form a paste.
  • Heat 1 tbsp oil in a large saucepan and sauté meat.
  • Brown half of the meat on all sides and remove.
  • Add the remaining half meat and brown it, adding an additional 1 tbsp of oil, if required. Remove.
  • Heat the remaining oil in the saucepan and add the onions.
  • Sauté the onions on medium-high heat for about 8 to 10 minutes, till they start turning brown.
  • Reduce the heat to medium and add the spice paste. Stir for 3 to 4 minutes till lightly brown.
  • Add meat and ½ cup water to the saucepan.
  • Cover the pan and simmer for 1½ to 1¾ hours till meat turns tender, stirring occasionally.
  • Mix together whipping cream, yogurt, flour and garam masala.
  • Add the cream mixture to the meat and stir well.
  • Cook the mixture till it thickens and turns bubbly.
  • Cook for another 1 to 2 minutes.
  • Ladle the korma in a serving bowl and garnish with coriander or parsley.
  • Serve hot with naan or parantha.

Bheja Fry

2 Cow Brains/ 4 Sheep BrainsThe sacred festival of Bakra Eid is celebrated to mark the strong faith of the Muslim people in God. It also commemorates the completion of the Hajj pilgrimage offered in Mecca. Domestic animals are slaughtered and distributed to the needy, family and friends. Celebrated across three days, special traditional delicacies and sweets are prepared on this holy festival. Bheja fry or brain masala is one such popular and mouth-watering dish cooked on this day. While slaughtering, the brain of the animal so slaughtered is removed and cooked to make a delicious preparation known as bheja fry. To know how to make bheja fry, go through the lines below to find the recipe.

How To Make Bheja Fry

  • 4 medium Onion (peeled & finely chopped)
  • 4 Green Chilies (chopped)
  • 2 Lemons
  • ½ tbsp Red Chili Powder
  • 1½ tbsp Coriander Powder
  • 1 tsp Garam Masala
  • Salt (to taste)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • ½ cup plain Yogurt
  • 1 cup Cooking Oil
  • 1 small piece Ginger (finely chopped lengthways)
  • A bunch of Fresh Coriander/Cilantro Leaves (chopped)
  • Wash the brain thoroughly and boil them in water.
  • Remove the brains from the water and carefully remove any membrane or nerves.
  • Chop the brains into small pieces.
  • Heat oil in a stockpot and add onions.
  • Sauté the onions till they turn golden brown.
  • Remove half the onions and keep them aside.
  • Add green chilies, red chili powder, coriander powder, garam masala, salt, ginger paste, garlic paste and yogurt. Stir well and fry for about 10 minutes, adding a little water if required.
  • Add the brains and shake the pan gently to mix the brains with the spice mixture. Avoid stirring with a spoon.
  • When the oil separates from the spice masala, add chopped coriander, lemon juice, ginger and remaining brown onion set aside.
  • Serve hot with roti or naan.


1 kg Beef (with bones)Also known as Id-ul-Zuha, Bakra Eid is a festival of sacrificing and commemorating the sacrifice of Prophet Ibrahim who agreed to kill his son at the behest of God. The holy occasion coincides with the Hajj pilgrimage offered at Mecca. The festival is celebrated with immense fervor and gaiety by all the Muslims across the globe. People wear new clothes and offer prayers. They greet one another, organize gatherings and prepare tasty dishes. Nehari is one of the many recipes that are largely prepared on Bakrid. Originally from Delhi, nehari has become famous across the world with more and more people learning the recipe for making it. Learn how to make nahari by following the recipe given below. Indeed, a great and delicious savory for Bakra Eid!

How To Make Nihari

  • 3 medium Onions (thinly sliced)
  • 2 tbsp All-Purpose Flour
  • 1 small piece of dry Ginger
  • 2 small White Cardamoms  
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 2 tsp Garam Masala Powder
  • 2 tbsp Aniseeds/Fennel Seeds (grounded)
  • 1 tsp Red Chili Powder (or to taste)
  • 2 pinches of Nutmeg
  • ½ tsp Turmeric Powder
  • Salt (to taste)
  • 1 small piece of Black Salt
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • ½ cup Plain Yogurt
  • ½ cup Clarified Butter/ Ghee/ Cooking Oil
For Garnishing
  • 1 medium Onion (sliced)
  • 3 Green Chilies (chopped)
  • 1 (2") piece Ginger Root (cut in strips)
  • A bunch of fresh Coriander Leaves (chopped)
  • Place a large stockpot on high flame and heat clarified butter.
  • Add sliced onions and reduce the flame to medium.
  • Sauté and fry the onions till they turn golden brown.
  • Remove the onions from oil and transfer to a paper towel to absorb the excess oil.
  • Thereafter, crush the onions coarsely.
  • Add meat to the oil in the stockpot and sauté.
  • Add garam masala powder, yogurt, ginger paste, garlic paste, salt, red chili powder, bay leaves, cinnamon and turmeric powder. Stir continuously till the oil separates from the mixture.
  • Add nutmeg, cardamoms, aniseeds and black salt.
  • Pour in enough water to cover the meat.
  • Cover the stockpot and cook for 2 to 3 hours on low flame till the meat turns tender.
  • Add all-purpose flour and cook for another 10 minutes on low flame.
  • Garnish the nehari with coriander leaves, fried onions, green chilies and ginger strips.
  • Serve hot with roti or naan.

Mutton Kaleji

300-400 g Mutton Liver (Kaleji)Celebrated with great zeal and enthusiasm among Muslims across the world, Bakra Eid marks the end of the Hajj pilgrimage and commemorates the willingness of Prophet Ibrahim to sacrifice his son on the behest of Allah. A festival of rejoice and sacrifice, people slaughter domestic animals and distribute the meat amongst family and friends. Traditional savories are also prepared and consumed with great honor. Mutton kaleji is a North Indian damp curry stir-fry delicacy. The mutton liver can be replaced with calf, lamb, chicken or buffalo liver also. Follow the instructions given below for making mutton liver (kaleji). Enjoy your Bakra Eid!

How To Make Mutton Kaleji

  • 2-3 medium Onions
  • 4-5 Garlic Pods
  • ½ inch Ginger
  • 2 tsp Coriander Powder
  • 2-3 tsp Cumin Powder
  • 2 tsp Red Pepper Powder
  • 2 Green Chilies (slit in between)
  • 1 tsp Turmeric Powder
  • Salt (as per taste)
  • 1 tsp Sugar
  • 1 tsp Garam Masala
  • ½ cup Cilantro/ Coriander Leaves (chopped)
  • 3-4 tbsp Oil (for making the spicy fry)
  • Wash the mutton liver pieces thoroughly in lukewarm water.
  • Chop onions, ginger, garlic and coriander leaves.
  • Baste liver pieces with turmeric powder and salt. Set aside for ½ hour.
  • Heat oil in a kadai.
  • Add ginger and garlic. Sauté for 1 to 2 minutes till they are nicely browned.
  • Add onions and fry for 3 to 4 minutes on high flame to turn them reddish-brown.
  • Add coriander powder, cumin powder, red pepper powder, sugar, garam masala and salt. Pour a little water to form smooth paste and stir fry.
  • Add the marinated liver pieces and green chilies. Stir well.
  • Cook the liver pieces for 10 to 15 minutes on low flame.
  • Garnish with chopped coriander leaves.
  • Transfer to a serving bowl or plate and serve with roti or as an appetizer.

Balti Gosht

1½ fillet Steak (cut into thick strips)Bakra Eid marks the tradition of sacrificing a domestic animal to commemorate the sacrifice of Prophet Ibrahim, who, unhesitatingly, agreed to sacrifice his son at the order of Allah. As this event coincides with the last day of Hajj pilgrimage undertaken in Mecca, the festival of Bakra Eid or Eid ul-Zuha is celebrated with immense joy, pleasure, enthusiasm and magnificence. Muslims across the world indulge in offering prayers, exchanging greetings, family gatherings and preparing various dishes on this day. Delicious, mouth-watering and succulent, balti gosht or pot roasted meat, undoubtedly, makes one of the most popular choices for main course dish on Bakra Eid. It is cooked and served in a balti or karahi. Find the recipes for cooking balti gosht in the following lines.

How To Make Balti Gosht

Recipe 1 

  • 1 Red Pepper
  • 1 Green Pepper
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • ½ tsp Fennel Seeds
  • 1 Onion (cut into thick wedges)
  • 1 Garlic Clove (crushed)
  • 1 inch piece of Ginger (finely chopped)
  • 1 Red Chili (finely chopped)
  • 1 tbsp Curry Paste
  • ½ tsp Salt
  • Chop the red and green peppers into 1 inch chunks.
  • Place a nonstick frying pan on fire and heat oil.
  • Add cumin and fennel seeds. Stir fry for 2 minutes till they start spluttering.
  • Add onion, garlic, ginger and red chili. Stir fry for 5 minutes.
  • Add curry paste and salt. Sauté for another 3 to 4 minutes.
  • Add the chopped peppers and fry for about 5 minutes.
  • Add in the beef strips and stir fry for 10 to 12 minutes till the meat turns tender.
  • Serve hot with warm naan.
Recipe 2 

  • 1 kg Mutton (cut into 1½ inch pieces)
  • 1 tsp whole Black Pepper
  • 2 Cinnamon Sticks
  • 2-3 Black Cardamoms
  • 2 Bay Leaves
  • 1 large Onion (sliced)
  • ½ kg Tomatoes (chopped)
  • 6-7 Green Chilies
  • 2 tbsp Ginger-Garlic Paste
  • 1 tsp Red Chili Powder
  • 1 tsp Salt
  • ½ cup Oil
  • Coriander Leaves (for garnishing)
  • Green Chilies (slit diagonally, for garnishing)
  • Ginger Juliennes (for garnishing)
  • Take a large pot and combine mutton, black pepper, cinnamon, cardamom and bay leaves together.  
  • Pour in enough water to cover the mutton.
  • Cook the mutton on medium heat till it gets tender.
  • Heat oil in a shallow frying pan or karahi.
  • Add onion, stirring continuously, for 5 minutes till turns soft.
  • Add tomatoes, green chilies, ginger-garlic paste, red chili powder, salt and mutton. Mix well.
  • Cook on high heat for few minutes, stirring often.
  • Reduce the heat to medium and cover the karahi. Cook for 15 minutes till the oil separates from the gravy.
  • Garnish with coriander leaves, green chilies and ginger juliennes.
  • Serve hot with rotis or naan.

Kadhai Gosht

1 kg Mutton/ LambBakra Eid or Id ul-Zuha is one of the highly celebrated holy festivals among the Muslim community across the globe. The festival is observed on the 10th day of the twelfth month of the Islamic calendar, that is, Dhul Hijja and continues till the 12th day. It is observed at the end of the Hajj pilgrimage, wherein domestic animals are slaughtered and distributed among family, friends and the poor. A large number of traditional and customary savories are also made on this festive occasion. For those looking for a spicy and flavorful delicacy, kadhai gosht is just the right one for you. It is a meat preparation marinated in a thick curry paste and fried to get a thick, dry-like savory. A perfect dish for a special occasion, especially Bakra Eid! Read through the lines to know the recipe for making kadhai gosht.

How To Make Kadhai Gosht

Recipe 1 

  • 5-6 medium Tomatoes
  • 3-4 whole Green Chilies
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • ½ tsp Red Chili Powder
  • Salt (to taste)
  • 1 tsp Black Pepper (freshly crushed)
  • 2 tbsp Oil
  • Place the meat in a karahi on medium heat.
  • Add garlic and ginger paste. Stir and fry till any excess water dries up.
  • Add 3 glasses of water and mix gently.
  • Cover the karahi and cook on medium heat till the meat turns tender.
  • Add oil, salt, black pepper and red chili powder.
  • Increase the stove flame to high and stir constantly to dry up the water.
  • Add green chilies and tomatoes.
  • Reduce the heat to low and cover the karahi. Cook for 5 to 10 minutes.
  • Check whether the tomatoes have softened. If yes, stir and cook till the entire water dries up.
Recipe 2 

  • 500 g boneless Mutton/ Lamb (diced)
  • 1 cup Yoghurt
  • 2 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 2 tsp Lemon Juice
  • 2 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 2 tsp Kasoori Methi
  • ½ cup Tomato Puree
  • 3 tbsp Oil
  • 2 whole Red Chilies
  • Salt (to taste)
  • Ginger Juliennes (for garnishing)
  • Green Coriander (chopped, for garnishing)
  • Combine together yogurt, garlic paste, ginger paste, salt, lemon juice and garam masala. Mix well.
  • Dip the meat cubes in the marinade and leave them aside for about 2 hours.
  • Heat oil in a kadhai.
  • Add whole red chilies and fry.
  • Add the meat cubes and cook for about 15 minutes.
  • Add in tomato puree, red chili powder, cumin powder, coriander powder and kasoori methi.
  • Reduce the heat to low and simmer for about 20 minutes till the meat turns tender.
  • Sprinkle a pinch of garam masala.
  • Garnish with ginger juliennes and chopped coriander.


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