Food

Kali Mirchi Pasandey

Preparation time:

30 Minutes

Cooking time:

20 Minutes

Serving size:

-

Serves:

Four

Cooking method:

Deep and Stir fry

Pasandey (flat meat steaks boneless)	½	kg
Papaya peel or tenderiser	½	teaspoon
Black pepper powder	2	tablespoons
Iodised salt powder	1	teaspoon
Red onions chopped finely	2	nos medium
Yoghurt sour	½	cup
Oil	½	cup
Ginger Garlic paste	1	tablespoon

Marinate pasandey or steaks with papaya peel or meat tenderiser, ginger-garlic paste, pepper and salt for ½ hour.

In a Karai or wok heat oil fry onions till very light brown.
Add the marinated pasadey or steaks to the onions with the yoghurt. Mix well, cover and cook till nearly dry.
Open and fry sterring well till dry and oil floats on the sides.
Sprinkle 2-3 tablespoon water and cover, afterwards remove from fire and serve.

Serve with Roti, Nan or Parathas, fresh salad is to be served.

Meat tenderiser speeds the cooking time.