Ingredients
For Paya:
- Mutton paaya 6
- Salt 1 ½ tsp
- Turmeric 1tsp
- Whole Garam masala 1 tbsp
- Oil ½ cup
- Ginger garlic paste 2 tbsp
- Brown onion ½ cup (ground)
- Chili powder 1 tbsp
- Garam masala powder 1 tsp
- Yoghurt 1 cup
For Chollay:
- Chickpeas 2 cup (boiled)
- Ginger garlic paste 1 tsp
- Tomato 1 (blended)
- Onion 1 raw (blended)
- White cumin 1 tsp (roasted and crushed)
- Garam masala powder ½ tsp
- Oil 1 tbsp
Directions
- Boil paaye with salt, tumeric, mix sabet Garam masala, and 8 cups of water, till tender. Strain the stock.
- In separate pan heat oil in a pan, add ginger garlic, brown onion, chili powder, garam masala powder and yogurt, and fry well.
- Add boil paaye, fry well, add in the stock and cook till gravy thick, then add the cooked chollay, and cook for 10 – 15 minutes.
- Serve with coriander leaf, green chilies, ginger julienne.
- For Chollay: Heat oil, fry blended onion, tomato, ginger garlic paste, cumin, fry well.
- Add boiled channay with 1 cup water, and cook till thick masala ready.
