• 16 Jul - 22 Jul, 2022
  • Mag The Weekly
  • Cookery


• 500 g meat

• 1 cup cream

• Salt to taste

• 4 tablespoons tomato puree

• 2 tablespoons chopped ginger garlic

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 1 tablespoon red chilli flakes

• ½ teaspoon all-spice powder

• ½ teaspoon black pepper

• ½ cup oil

• 4-5 green chillies

• Fresh coriander

• 2 tablespoons julian cut ginger


In a pan, add meat and chopped ginger garlic with oil. Stir and cook on medium heat for five minutes. Now, add a glass of water and cook for an hour. Stir the meat until all juices evaporate, then add tomato puree and cook for a minute. Roast the cumin and coriander seeds. Grind them. Now, add this mixture in the meat with red chilli flakes and stir for a minute. Then, add water and cook on low heat with lid for 20 minutes. Add cream, salt, green chillies, black pepper and all-spice powder. Mix well and cook on low heat for 10 minutes. Garnish it with ginger, fresh coriander leaves and serve with naan.