Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
1 kg very tender veal cut into medium pieces
2 large onions chopped
2 teaspoons chilly powder
½ teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon spice powder
1 teaspoon ginger paste
1 teaspoon garlic paste
Wash the veal well.
Cook it in sufficient water with a little salt in a pressure cooker till soft. Drain and keep the soup aside.
Heat the oil in a pan and sauté the onions lightly.
Add the veal, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder, spice powder and pepper powder and mix well.
Add the soup.
Cover and simmer on low heat till the gravy thickens. S
erve hot with rice or bread.