Kidney Masala

Kidney Masala


Ingredients

½ kg mutton kidney
1 onion
2 tomatoes
2 green chilies
2 cups water
125 grams yogurt
1 tsp mustard
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp hot spices powder
1 tbsp red chili powder
1 tbsp turmeric powder
2 tbsp ginger garlic paste
4 tbsp oil
Ginger for garnishing
Coriander for garnishing
Salt to taste


Method
• Wash ½ kg mutton kidney thoroughly and cut into small pieces.
• In a blender, add 2 tomatoes, 1 tsp fennel seeds, 1 tsp mustard seeds, 2 green chilies and 1 tsp mustard seeds with a cup of water and blend. In a pan, heat some oil and sauté a sliced onion.
• When onion is golden, add ginger garlic paste and stir for a couple of minutes.
• Then add mutton kidney and stir for 4 to 5 minutes or until water is dry.
• Then add 125 grams yogurt, 1 tsp hot spices powder, 1 tbsp turmeric powder and salt to taste.
• When all ingredients are well combined, add tomato mixture and a glass of water and allow simmering.
• When kidney is tender, increase the flame and allow excess water to dry up.
• Garnish with ginger and coriander and serve.