Items½ kg. minced beef
250 gram. matar
2 tomatoes (finely slashed)
1 onion (vast size)
6 tbs. oil
6 entire dark pepper (Kali Mirch)
6 cloves (Laung)
1 dark cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (acclimate to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. bean stew (Lal Mirch) powder
1 tsp. ginger (Adrak) glue
1 tsp. garlic (Lehsan) glue
½ tsp. garam masala powder
Directions
Finely hack the onion and sauté in oil until light darker.
Include every one of the flavors and tomatoes.
Cook on medium warmth till water is relatively dried. Include minced meat, blend and dry the water once more.
Include 2 glasses of water, cover and cook until the point when meat is softened and the water dries. Include matar beef and cook till it is delicate.
Sprinkle garam masala powder. Enhancement of new green coriander (Dhaniya) leaves, green chilies and ginger (Adrak) cuts and lemon juice.
Present with naan
Serving: 4 to 5 people
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