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Ingredience
- Meat on Bones: 1 kg / 2.2 lbs, small portions
- Onions: 3 medium / 300g, finely sliced
- Plain Yoghurt: 1 ½ cups / 300g, whipped
- Ginger Julienne: 2-3 tablespoons
- Cooking Oil / Ghee: 1 cup / 175 ml
- Malhar Korma Masala Mix: 1 packet / 50g, mix in 1/2 cup water
Steps For Cooking
- Heat oil and fry the onions until they turn light golden. Remove them from the pan and crush finely.
- In the same oil, add the meat, yoghurt, and Malhar Korma Masala Mix. Cover and cook on low flame for 20-30 minutes.
- Add julienned ginger along with ½ to 1 cup of water to form the gravy. Cover and simmer on low heat until the meat becomes tender.
- Mix in the crushed onions. Cover again and let it cook on low heat for another 5-10 minutes.
