1. Wash and pat dry mea and cut in 2” cubes, Set aside
  2. In a wok heat oil add whole spices and bay leaf ,Stir over moderate heat for 2 minutes
  3. Stir in ginger garlic paste Sauté for 2 minutes Add onions and fry till golden brown. Mix in meat cubes , spices and fenugreek leaves, Cook for few minutes stirring well to coat the meat.
  4. Add tomato puree , green chili and cook stirring and cook till oil floats on the surface Pour 3 cups of water and mix well
  5. Cover the wok with a pan cover and cook for 20 to 30 mins till meat is tender and semi dry Add bell pepper sauté till 3-4 mins over high heat
  6. Add butter and stir till it melts, Stir in cream mix well and remove from heat
  7. Serve hot

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Bitnami banner