Cooking Instructions
1.
Mix the Oxtail (1 kilogram), Ground Turmeric (1 teaspoon), Ground Coriander (10 gram), Chili Powder (2 1/2 teaspoon), Salt (1 1/4 teaspoon), and Chaat Masala (20 gram) to marinate.
2.
Add the Ginger Garlic Paste (1 tablespoon), Onion (100 gram), and Green Chili Pepper (2) and mix thoroughly.
3.
Transfer the mix to a 2 liter pressure cooker. Add Water (300 milliliter) and cook for 1 minute on high heat, and then 10 minutes on low heat.
4.
On a separate frying pan add the Coconut Oil (20 gram), Fennel Seeds (3/4 teaspoon), Peppercorns (3/4 teaspoon), Red Chili Pepper (2), Desiccated Coconut (100 gram), Curry Leaf (1), and Whole Coriander Seeds (1/2 teaspoon). Saute until a light brown texture is formed.
5.
Inside a cooking bowl, add the Coconut Oil (10 gram), Mustard Seeds (1/2 teaspoon), Chinese Cinnamon Bark (1/2 teaspoon), Whole Clove (1/2 teaspoon), Bay Leaf (1/4 teaspoon), and Green Cardamom Pod (1/2 teaspoon) and mix everything under medium heat.
6.
After a while, add the Shallot (100 gram), spring Curry Leaf (1), Ground Turmeric (1 teaspoon) to the cooking bowl, and saute for 2 minutes under low heat.
7.
Add the Ground Coriander (10 gram), Red Chili Powder (2 1/2 teaspoon), Garam Masala (1 1/4 teaspoon), and the yogurt paste mix. Saute for a while and add Water (200 milliliter). Allow to Simmer
8.
Add the cooked oxtail from the cooker. Taste and allow to simmer
9.
Plate in a deep bowl with sauce . Serve and enjoy!
