Himalayan Pink Salt, Red Chilli, Coriander, Ginger, Garlic, Fenugreek, Cumin, Carom, Papaya, Black Pepper, Clove, Turmeric, Citric Acid (E-330).
Chicken/Beef/Mutton 750g – 1Kg
Onion (Finely chopped) 1½ tbsp
Garlic Paste 1½ tbsp
Ginger Paste 1 tbsp
Ginger (Julienne) 1½ tbsp
Green Chillies 7–8 pcs
Fresh Coriander (Finely chopped) 2 tbsp
Lemon Juice 1 tbsp
Oil/Ghee 1 Cup / 200ml
Tomato (medium) (small cubes) 5–6 pcs / 325–400g
Tavaazo Peshawari Karahi Gosht 1 Packet – 50gm
Heat half a cup of oil/ghee and fry the onion till it turns light golden. Then add meat, ginger paste, garlic paste, and Tavaazo Peshawari Karahi Gosht with 1 cup of water. Cook, covered, until the meat is tender. (For beef/mutton, add 3–4 cups of water).
In another pan, heat the remaining oil/ghee and fry tomatoes until they become soft. When oil separates, add tomatoes to the meat, egg, green chilies, and ginger julienne. Cover and cook on low heat for 10 minutes.
Add lemon juice and remove.
* Garnish with fresh coriander and ginger julienne.
