Cooking Instructions
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Step 1
Mix the
Oxtails (2.2 lb)
,
Ground Turmeric (1 tsp)
,
Ground Coriander (1/3 cup)
,
Chili Powder (1 Tbsp)
,
Salt (1 1/4 tsp)
, and
Chaat Masala (1 Tbsp)
to marinate.
Step 2
Add the
Ginger Garlic Paste (1 Tbsp)
,
Onions (2/3 cup)
, and
Green Chili Pepper (2)
and mix thoroughly.
Step 3
Transfer the mix to a 2 liter pressure cooker. Add
Water (1 1/4 cups)
and cook for 1 minute on high heat, and then 10 minutes on low heat.
Step 4
On a separate frying pan add the
Coconut Oil (0.5 oz)
,
Fennel Seeds (3/4 tsp)
,
Peppercorns (3/4 tsp)
,
Red Chili Peppers (2)
,
Desiccated Coconut (1 cup)
,
Curry Leaf (1)
, and
Whole Coriander Seeds (1/2 tsp)
. Saute until a light brown texture is formed.
Step 5
Inside a cooking bowl, add the
Coconut Oil (0.5 oz)
,
Mustard Seeds (1/2 tsp)
,
Chinese Cinnamon Bark (1/2 tsp)
,
Whole Cloves (1/2 tsp)
,
Bay Leaves (1/4 tsp)
, and
Green Cardamom Pods (1/2 tsp)
and mix everything under medium heat.
Step 6
After a while, add the
Shallots (2/3 cup)
, spring
Curry Leaf (1)
,
Ground Turmeric (1 tsp)
to the cooking bowl, and saute for 2 minutes under low heat.
Step 7
Add the
Ground Coriander (1/3 cup)
,
Red Chili Powder (1 Tbsp)
,
Garam Masala (1 1/4 tsp)
, and the yogurt paste mix. Saute for a while and add
Water (3/4 cup)
. Allow to Simmer
Step 8
Add the cooked oxtail from the cooker. Taste and allow to simmer
Step 9
Plate in a deep bowl with sauce . Serve and enjoy!
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