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Servings Per Recipe: 4
Amount Per Serving
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Heat the oil in a pan or a pressure cooker.
Saute the onions until golden brown.
Add the ginger paste and the garlic paste. Keep stirring until the paste combines well with the onions and leaves out of the pan without sticking to it. (Care should be taken that the onions do not get burnt at the bottom. So please keep stirring it well ).
Add the chopped tomatoes and cook until they get tender for about 10 minutes. Keep stirring it again regularly for every 2 minutes.
Add the spices (red chilli powder, turmeric powder, corriander powder, cumin powder, and salt) and cook for about 5-7 minutes.
Add the meat pieces to it. Mix it well.
Depending upon the potato variety, you could add the potatoes now together with the meat or later when the meat is half cooked.
Add the water and pressure cook it until the meat is done and tender. If you are cooking on a pan, cook it on a medium flame. You need to keep checking the bottom by stirring it well at regular intervals so that the ingredients are not burnt. If necessary, add a little more water and cook on a slow flame.
Garnish it with corriander leaves and serve along with steamed rice or breads or chapatis.
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