Restaurant Style Tandoori Handi

By Food Fusion · 105 min

Ingredients

Instructions

1. Heat the mustard oil in a pot until it starts to smoke.
2. Add the mutton, pink salt, turmeric and ginger garlic paste, mix well and cook on medium heat for 2 minutes.
3. Add the water, bring to a boil, then cover and cook on low heat for 30 to 40 minutes, until the meat is tender.
4. Add the sliced onion, green cardamom, bay leaf, cinnamon stick and cloves, and cook for 2 to 3 minutes, until the onion is translucent.
5. Add the cashews, garlic, ginger and chopped tomato and cook for 1 minute.
6. Add the soaked Kashmiri chillies and the water, cover and cook on low heat for 4 to 5 minutes.
7. Turn off the heat and blend until smooth with a hand blender.
8. Uncover and add the coriander powder, red chilli powder, roasted crushed cumin, garam masala and black pepper. Cook on medium heat for 2 to 3 minutes.
9. Add the blended puree and cook on medium heat for 2 to 3 minutes.
10. Stir in the yogurt, cream, fresh coriander and dried fenugreek leaves (crushed by hand). Cover and cook on low heat for 10 minutes.
11. Uncover, stir in the diced onion and capsicum, and finish with a coal smoke.
12. Serve in a dish, topped with cream, butter and fresh coriander, with naan.

Summarized from Food Fusion's video. Watch it for the details.

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