Dum Ka Bater

Ingredients list for Dum Ka Bater

• 12 pieces Ouail
• 3 tablespoons Tomato Paste
• 1 tablespoon Red chilli powder
• 1 1/2 teaspoons Turmeric powder
• 2 tablespoons Coriander powder
• 1 1/2 teaspoons Garam masala powder
• 2 tablespoons Oil
• 2 Onion sliced
• 1/2 cup Tomato paste
• 2 tablespoons Cashewnut paste
• 2 tablespoons Milk
• a few strands Saffron (kesar)
• to taste Salt

Method

1. Clean quails and make incisions all over. Rub with the mixture of two tablespoon of ginger paste, two tablespoon of garlic paste, red chilli powder, turmeric powder, coriander powder and garam masala powder. Leave aside for thirty minutes.
2. Cook marinated quails in sufficient water till the quails are soft. Preheat oven to 175º C. Heat oil. Add sliced onions and cook to a golden brown. Add remaining ginger and garlic and tomato pastes. Stir for a minute, add quail pieces with marinade.
3. Continue cooking till oil begins to separate. Add cashew nut paste. Add half a cup of water, mix well and cook for two to three minutes. Dissolve saffron in milk and add. Adjust salt. Transfer to a handi. Seal the handi and place in the preheated oven at 175º C for ten to fifteen minutes.
4. Remove from oven and serve hot.

Nutrition Info