Kali Mirchi Pasandey
- Mumtaz Pasha Khan
Preparation time: | 30 Minutes | |
Cooking time: | 20 Minutes |
Serving size: | - |
Serves: | Four |
Cooking method: | Deep and Stir fry |
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Ingredients
Pasandey (flat meat steaks boneless) | ½ | kg |
Papaya peel or tenderiser | ½ | teaspoon |
Black pepper powder | 2 | tablespoons |
Iodised salt powder | 1 | teaspoon |
Red onions chopped finely | 2 | nos medium |
Yoghurt sour | ½ | cup |
Oil | ½ | cup |
Ginger Garlic paste | 1 | tablespoon |
Preparation
Marinate pasandey or steaks with papaya peel or meat tenderiser, ginger-garlic paste, pepper and salt for ½ hour.
Cooking Procedure
- In a Karai or wok heat oil fry onions till very light brown.
- Add the marinated pasadey or steaks to the onions with the yoghurt. Mix well, cover and cook till nearly dry.
- Open and fry sterring well till dry and oil floats on the sides.
- Sprinkle 2-3 tablespoon water and cover, afterwards remove from fire and serve.
Serving ideas
Serve with Roti, Nan or Parathas, fresh salad is to be served.
Tips
Meat tenderiser speeds the cooking time.
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