Mutton / Chicken Peshawari

Another super hit recreation of a gravy i had recently. This is a light gravy that can be enjoyed as it is or with your choice of roti .

Firstly marinate half kg of meat with 1 tsp garlic powder, half tsp ginger powder, juice of 1 lime , salt , half tsp black pepper powder, half tsp garam masala powder and let marinate for atleast half hour then cook till done ( you will need to pressure cook if using mutton )

Now pick each pc of meat and char it over direct flame with a price of coal and keep aside , also keep the stock of the meat aside .

In a pan put little oil and sauté 1 small roughly sliced onion, 2 tsp each of kaju , magaz and white til and fry till slightly pink . Let cool and blend along with 4 tbsp dahi , 4 green chilli, 4 tbsp mayonnaise, half cup cream , and a cube of cheese . Blend everything to a fine paste and keep aside .

In a Kadhai heat oil and add 1 tbsp Kasoori methi and sauté for a min then add 2 tsp garlic paste and 1 tsp ginger paste , sauté till golden , then add the prepared pasted and sauté well also add a little yellow color . Add the stock from the meat and cook more . Finally add the meat and cook in the gravy till dry .
Sprinkle some chopped coriander on the gravy and in another vessel heat a mix of oil and butter ( as much as u like ) once hot , pour it on top for the coriander that’s on the gravy .

Serve hot as it is or with your choice of roti. Don’t forget to let the feedbacks and prayers pour in ❤️