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Kashmiri Chops With Black Pepper Sauce And Veggies

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Ayeshi
KITCHEN HAND
AYESHI

Happy wifey, Student of Quran, Artist by profession. Avid baker and kitchen experimentor. Lover of A ...

AYESHI'S RECIPES

INGREDIENTS

500 grams chops
1 teaspoon ginger garlic
3 Elachi (cardomom)
1 teaspoon chilli powder
1⁄2 teaspoon black pepper
1 stick cinnamon
1 cup milk
1 tablespoon fennel
1⁄2 teaspoon dhana jeera
1⁄2 teaspoon salt
olive oil for frying
Royco black pepper sauce

For paste:
1⁄2 cup yoghurt
1⁄4 teaspoon Salt & 1⁄4 tap pepper
2 tablespoon cornflour

For veggies:
Steam kale, English spinach and mushrooms then sauté in butter and garlic flakes. Any veggies can be used as sides as per preference.

METHOD

Wash meat and marinate for 2 hours with spices. Slow Cook in milk until milk evaporates and meat is tender. Then dip each piece into paste (above) & fry in frying pan until crispy and golden delicious.
Pour black pepper sauce iver mushrooms, kale and spinach and serve with mash! Enjoy!

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Comments 1

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ANWAROU
BROWSER 2 months ago

I tried it was scrumptious!

(1) Like - Reply