Posted on February 26, 2016 by Miss OMGies in Main Course, Meat
1. Bong- 1 kg
2. Chopped Large Onion- 2
3. Ginger and Garlic chopped- 2 tbsp
4. Kashmiri chilli powder- 2 tbsp
5. Turmeric powder- 1 tbsp
6. Coriander powder- 1 tbsp
7. Cinnamon (Dalchini) Powder- 1 tsp
8. Roasted cumin powder
9. Fennel (Saunf), powder- 2 tbsp
10. Nutmeg/jaiphal- pinch
11. Mace/Javitri- pinch
12. Salt- as per required
13. Yogurt- 1/2 cup
14. Flour- 3tbsp
15. Water- 4 cup
16. Oil- 1 cup
Spice mix
1. Bay leaves- 3 to 4
2. Whole cumin- 1 tsp
3. Cloves- 1 tbsp
4. Whole black cardamom
5. Whole green cardamom
6. Whole black peppercorn
7. Coriander seeds
8. Muslin cloth- 1 T
Take a muslin cloth, add the potli masala and tie tightly.
Or if you want you can make it powder form.
Garnishing Ingredients:
- Crushed red onion
- Lemon Slices
- Ginger sliced
- Green chili chopped
- Chopped Fresh coriander
Method:
- Heat oil in a non-stick pan
- Add meat with garlic and ginger paste, Mix well until row smell vanishes
- Combine 4 to 13 ingredients, mix well.
- Add 4 cup of water with Putli (otherwise you can make it powder form).
- Now let them cook 3 to 4 hours
- When meat is soft and tender remove the Putli. Squeeze the putli and discard.
- Dissolve flour in half cup of water, make it smooth paste. Add in nihari gravy for fine and smooth curry. Let them cook another 10 minutes.
- Fry chopped onion in hot oil, until its golden brown. Give tarka or baghar to Jhat Pat Nihari.
- Mouth-watering, amazing Jhat Pat Nihari is ready to serve with Taftaan or bread,
- Garnish Jhat Pat Nihari with special ingredients.
