Easiest Way to Cook Tasty Mutton karahi

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Mutton karahi . Often found on the menus of dhabba s and restaurants all around Pakistan, served on special occasions and get-togethers, Mutton Karahi is just the epitome of good Pakistani food. Restaurant Style Karahi Gosht- Slow Cooked Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex. It has special taste and aroma. Mutton Karahi is a specialty of Lahori food, this dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok-like pan that gives the dish its name. I made it with a less fat. You can have Mutton karahi using 11 ingredients and 6 steps. Here is how you cook it. Ingredients of Mutton karahi Prepare of mutton. Prepare of tomatoes. Prepare of spoon lehsan adrak paste. It's of oil. It's of cup yoghurt. It's of Salt as per taste. Prepare of spoon lal mirch.
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How to Prepare Delicious Instant bread papdi chat

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Instant bread  papdi chat.

Instant bread  papdi chat You can have Instant bread  papdi chat using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Instant bread  papdi chat

  1. Prepare of White bread.
  2. It's of Boiled potatoes 4 medium size.
  3. Prepare of Soaked black chana.
  4. You need of Curd.
  5. It's of Black salt.
  6. Prepare of Chat masala.
  7. Prepare of Bhuna jeera powder.
  8. It's of Namkin bhujiya.
  9. You need of Blueberry.
  10. Prepare of Curry.
  11. You need of Oil.

Instant bread  papdi chat instructions

  1. Boil potatoes ko grate kr le thoda salt mix kr le.
  2. Black chana ko tva PR thoda salt dalkr bhun le.
  3. Bread ko catori se round shape me cut kr le.
  4. Tve PR oil dal kr dono side se crispy brown hone tk ksake le.
  5. Assembling k liye serving plate me bread pieces rake.
  6. Grated potatoes spread kare curd dale.
  7. Chana bhuna jeera powder chat masala Dale.
  8. Namkin bhujiya little salt Dale.
  9. Blueberry rake curry leaves se garnish kare.
  10. Happy cooking.

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