Cooking Pakistani and Arabic cooking

Recipe Ingredients:
Water 4 Cups Lehsan paste (Garlic paste) 1 tsp Sirka (Vinegar) 1 & ½ tsp Bakray ka maghaz (Mutton brain) ½ kg Cooking oil 3-4 tbs Tamatar (Tomatoes) 4 medium Pyaz (Onion) 2 medium Water ¼ Cup Cooking oil 2-3 tbs Adrak lehsan paste (Ginger garlic paste) 1 tbs Namak (Salt) ½ tsp or to taste Dhania powder (Coriander powder) ½ tsp Safed mirch powder (White pepper powder) ½ tsp Zeera powder (Cumin powder) ½ tsp Lal mirch powder (Red chilli powder) 1 tsp Jaifil powder (Nutmeg powder) ¼ tsp (optional) Haldi powder (Turmeric powder) ½ tsp Kali mirch powder (Black pepper powder) ½ tsp Garam masala powder ¼ tsp Cream 2-3 tbs Kasuri methi (Dried fenugreek leaves) ¼ tsp Hara dhania (Fresh coriander) chopped Hari mirch (Green chilli) 1-2 Hara dhania (Fresh coriander) chopped
Directions:
In a frying pan,add water,garlic paste,vinegar,mix well & bring it to boil.

Add mutton brains & mix well,cover & let it boil for 4-6 minutes then devein them & cut into pieces & set aside.


In a saucepan,add tomatoes,onion,water & bring it to boil,cover & cook on medium flame for 4-5 minutes.

Let it cool & blend well with the help of hand blender & set aside.


In a frying pan,add cooking oil,blended mixture,mix well & cook for 2-3 minutes.

Add ginger garlic paste and mix well.

Add salt,coriander powder,white pepper powder,cumin powder,red chilli powder,nutmeg powder, turmeric powder,black pepper powder,garam masala powder and mix well,cover & cook on medium flame for 4-5 minutes then cook on high flame until oil separates.

Add mutton brains and mix well.

On low flame,add cream & mix well.

Add dried fenugreek leaves,fresh coriander,green chilli,cover & simmer on low flame for 6-8 minutes.

Garnish with fresh coriander & serve!