Mutton Nahari Recipe
Have you eaten Delhi’s famous Mutton Nahari Recipe? If not, then through this blog we will tell you how to make the famous recipe of Delhi which is very tasty to eat. Making this recipe is also very easy. Cooking it on low flame further enhances its taste. Very less spices are used in making it. is used.
Nahari is a famous dish of Delhi, Lucknow and Hyderabad, it is also called Paya Nahari and Nalli Nahari. The people of Delhi like to eat Nahari in the morning breakfast, here Nahari shops open in the morning, people enjoy this dish early in the morning
Let’s see the Mutton Nahari recipe –
Roast gram flour or flour (whichever you want to take) on a low flame. Heat oil in the cooker and fry the onion, while stirring the onion, make it light brown. Now put ginger garlic paste, salt and nahari masala in the onion after making a paste of all these, also add mutton, the mutton should be bong in Nahari. Put a little water and apply 1 whistle.
When the gas of the cooker goes out, take out the oil with a spoon and separate it in a bowl, add water to the roasted gram flour and make a paste (putting the gram flour in the cooker without making a paste like this, lumps fall in it).
Gram paste and water put it on a low flame and keep it on the stove for 12 to 15 minutes, after the gas comes out, open the cooker and check the mutton, if there is a decrease in the melting of the mutton, then cook it for some more time, before serving, heat the nahari and separate it. Put oil, add finely chopped ginger, green chili and green coriander and serve
Mutton Nahari Ingredients –
- Mutton 1 kg (Bong)
- Onion 3 normal size
- Gram flour or flour 4 teaspoons roasted (in gram flour or flour which you want to take)
- salt as per taste
- Ginger garlic paste 2 tsp
- Nahari masala 4 tsp
- Finely chopped green chillies 4 to 5
- Finely chopped ginger 1 to 1/2 inch
- finely chopped coriander
- Oil
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