Izithako:

• 3 wezipuni ze-coriander (eziqotshiwe)
• 2 izinkomishi zeyogathi
• 1/3 inkomishi kafulawa we-chickpea
• 1 ithisipuni ye-turmeric
• 3 wezipuni ze-coriander (umhlabathi)
• 1/2 ithisipuni ye-chili powder ebomvu
• isipuni esingu-1 sejinja ne-garlic paste
• usawoti ukunambitha
• 7-8 izingilazi zamanzi
• 1 isipuni seGhee
• 1 isipuni se-cumin
• 1/2 isipuni sembewu yefenugreek
• 4-5 ama-peppercorns omnyama
• 2-3 kashmiri obomvu ogcwele upelepele
• 1 u-anyanisi wosayizi omaphakathi (oqoshiwe)
• 1 ithisipuni yehing
• 2 amazambane anosayizi ophakathi nendawo (ama-cubed)
• Inqwaba encane ye-coriander entsha
• 1 ithisipuni yeGhee
• 1 ithisipuni ye-cumin
• 1/2 ithisipuni yehing
• 1-2 upelepele obomvu we-kashmiri
• isipuni esingu-1 sembewu ye-coriander egayiwe
• 1 ithisipuni ye-kashmiri red chili powder
• 2-3 u-anyanisi osayizi omaphakathi (oqoshiwe)
• 1/2 upelepele oluhlaza (oqoshiwe)
• 1 ithisipuni yejinja (eqotshwe kahle)

Indlela:

• Qala ngokugaya imbewu ye-coriander odakeni kanye ne-pestle, xuba futhi uchoboze, ungasebenzisa futhi i-blender usebenzisa i-pulse mode ukuyichoboza. Sizosebenzisa imbewu ye-coriander echotshoziwe ukulungisa i-pakora ne-kadhi, kanye nokuthinta okokugcina.
• Qala ngokulungisa ingxube yeyogathi yekadhi, okokuqala thatha indishi, ufake iyogathi, bese ufaka ufulawa we-chickpea, i-turmeric, imbewu ye-coriander egayiwe, i-chili powder ebomvu, i-ginger kanye i-garlic paste nosawoti, hlanganisa kahle bese ufaka amanzi, uhlanganise kahle futhi uqiniseke ukuthi ingxube ayinaso isigaxa, bese uyibeka eceleni ukuze kulungiswe i-kadhi.
• Ukuze ulungise i-kadhi, setha i-kadhai noma ipani phezu kokushisa okuphakathi, engeza iGhee, uvumele iGhee ishise ngokwanele, engeza i-cumin, imbewu yefenugreek, upelepele omnyama, upelepele obomvu kashmiri, u-anyanisi, nehing. , hlanganisa kahle futhi gazinga imizuzu engu-2-3.
• Manje engeza amazambane bese upheka kuze kube u-anyanisi ushintshashintsha, lokhu kungase kuthathe imizuzu emi-2-3. Ukwengezwa kwamazambane kuyakhethwa ngokuphelele.
• Uma nje u-anyanisi usushintshashintsha, engeza ingxube yeyogathi ku-kadhai, qiniseka ukuthi uyixuba kanye ngaphambi kokuyingeza, yehlisa ukushisa kube phakathi futhi uyiyeke ibile imizuzu engu-1 kuya kwemi-2.
• Uma i-kadhi selibile, yehlisa ukushisa, ikhava bese upheka imizuzu engu-30-35. Qinisekisa ukuthi ugoqa ngezikhathi ezithile.
• Ngemuva kokuthi i-kadhi selipheke imizuzu engu-30-35, uzobona ukuthi i-kadhi ivuthiwe futhi namazambane, ungakwazi ukuhlola usawoti kulesi sigaba futhi ulungise ukunambitha, kanye nokulungisa ukuhambisana. wekadhi ngokufaka amanzi ashisayo.
• Njengoba i-kadhi ibonakala iphekwe kahle, engeza amaqabunga e-coriander aqoshwe kahle.
• Khonza i-kadhi eshisayo, wengeze i-pakora imizuzu eyi-10 ngaphambi kokuyiphakela; Kulokhu, ama-pakora azohlala ethambile, ukuwagcina ku-kadhi isikhathi eside kuzowenza ahlakazeke.
• Manje, thatha indishi bese wengeza zonke izithako ukuze ulungise i-pakora, uhlanganise kahle, ucindezela inhlama, umswakama ovela ku-anyanisi uzosiza ukubopha inhlama.
• Okulandelayo, engeza amanzi amancane bese uxuba kahle, qiniseka ukuthi ufaka amanzi amancane kakhulu njengoba ingxube kufanele ilungiswe kahle futhi akufanele ibe yizinhlamvu noma iqine.
• Shisisa amafutha epanini phezu komlilo ophakathi, uma amafutha eseshisa ngokwanele, wendlala inhlama ngokulinganayo bese uyithosa imizuzwana engu-15-20 noma aze abe crispy futhi abe golide, qiniseka ukuthi awuwathosi. isikhathi eside njengoba zingaba mnyama futhi zinikeze ukunambitheka okubabayo.
• Uma umbala usuba nsundu ngokusagolide kancane, zisuse futhi uziyeke ziphumule imizuzu engu-5-6, ngalesi sikhathi, khulisa ukushisa kube phezulu bese ushisa kabusha amafutha.
• Uma amafutha eseshiswe ngokwanele, engeza cishe uhhafu wama-pakora athosiwe bese uwathosa ngokushesha imizuzwana engu-15-20 noma aze abe crispy futhi abe golide, qiniseka ukuthi awuwathosi isikhathi eside ngangokunokwenzeka. zenze zibe mnyama futhi zinikeze ukunambitheka okubabayo.