Gurda / Bheja Masala

I have combined these two as one recipe as the basic masala is the same.
If making bheja (1 big or 3 small) then clean it and boil with 1 cup water , salt and half tsp haldi. Boil till water has dried and bheja is cooked . Let cool and cut into cubes ( this trick helps the bheja pcs to stay whole in the gravy and not get mashed easily)
In a kadhai heat oil add half tsp whole zeera, 1 big chopped onion, salt , 2 chopped green chilli , and saute well till it just starts to turn golden . Add 2 big finely chopped tomatoes, half tbsp ginger paste half tbsp garlic paste , half tsp haldi , half tsp zeera powder , 1 tsp dhanya powder , 2 tsp garam masala powder ( plz use garam masala from my recipe for this .. if u don’t have then put 1 tbsp katakat masala ) add some chopped coriander and saute really well . Add slight water and saute if needed. Add 1 dozen gurda cut to pcs and saute really well till excess water gets dried and oil comes up lastly add chopped coriander and mix ( if using bheja it’s already cooked so u don’t have to cook much after adding bheja )
Serve hot with pav or chapati or tandoori roti.