Recipe and cooking by Dr. Tahir Zaidi

Bhindi half kg cut in 1 “ piesces
Tomatoes 3
Ginger 1 1/2 “ grated
Saunf 1 tsf
Zeera 1 tsf
Kasuri methi 2 tsf
Curds 150 gm
Coriander powder 1 tsf
Haldi powder 1 tsf
Lal mirch powder 1 tsf
Garam masala 1 tsf
Sugar 1 tsf
Tej patta 2
Choti elaichi 3

Heat oil n Shallow fry bhindi n keep aside
In a mixi jar grind tomatoes Saunf n ginger
In the left over oil add Zeera Tejpatta n Elaichi rackle n add the tomato etc paste
Cook till oil floats
In a bowl mix
Curds Haldi Dhania mirch n garam masala n salt whisk well
And add to the kadhai
Cook well
Add crushed kasoori methi n the bhindi
AND sugar
Simmer for 3 to 4 mins

Garnish with hara dhaniya n
ENJOY

Mutton – 1/2 kg

Curd (thick) 3/4 kg

Onions ( medium) -2 – sliced and fried golden brown – crushed by hand

Garlic paste – 1 tbsp

Cardamom big and small – 2 each

Stick of cinnamon

Zeera seeds  -1/2 tsp

1 tsp of garam masala powder

Besan – 1 tbsp

Saunf powder – 1 tbsp

Oil ( preferably ghee) – 3 tbsp

Method

Boil mutton with very little water. Add the garlic , salt and whole garam masala. When semi tender (usually 15-20 min depending on cut you use)

Heat the ghee add the curds ( which has been mixed well with Besan to prevent it from curdling)

Stir till curd reduces then add the crushed fried onion ( you can grind it coarsest).

Add the mutton, garam masala and saunf powder.

Bring it to boil and add the mutton soup.

Cool for 5 min on sim

Garnish with dried mint leaves

(Recipe courtesy Mrs Tasneem Haji)