Lauki Matar, Punjabi Karahi And Tala Huwa Keema by Chef Zakir

Ingredients For Punjabi Karahi:

• Chicken  1/2 kg
• Salt  to taste
• Coriander crushed 1 tbsp
• Onion 2 medium
• Turmeric 1/2 tsp
• Garlic 6 cloves
• Cumin powder  1 tsp
• All spice powder 1/2 tsp
  
• Crushed red pepper 1 tsp
  
• Black pepper powder 1/4 tsp
  
• Dry fenugreek leaves 2 tsp
  
• Tomatoes boiled 3
  
• Water 1/2 cup
  
• Yogurt  125 gm
• Lemon juice 1 tbsp
  
• Green chilies  3-4
  
• Coriander leaves 1/4 bunch
  
• Ginger chopped 1 piece
  
• Ghee  1/4 cup

Method:

1. First take a pan add chicken, water, salt, dry coriander, onions and chopped garlic roast it for 2 to 3 minutes.
2. Then add boiled tomatoes, chopped red chilies, chopped black pepper, turmeric, chopped cumin and yogurt mix it well and cover let it cook.
3. Remove its cover after 12 to 15 minutes, roast it on high flame.
4. Then add dry fenugreek, lemon juice, chopped garam masala, green coriander and green chilies mix it well.
5. Take it out in a dish add chopped ginger garnish it then serve.
   

Ingredients For Lauki Matar:

• Bottle gourd 1/2 kg
  
• Peas boiled 1 cup
  
• Onion 1
  
• Tomatoes 2
  
• Coriander leaves 1/4 bunch
  
• Crushed red pepper 1 tsp
  
• Crushed cumin seeds  1/2 tsp
• Crushed Coriander  1/2 tsp
  
• Salt to taste
  
• Ginger garlic paste 1 tbsp
  
• Turmeric 1 tsp
  
• Oil  1/4 cup

Method:

1. First peel the skin of bottle gourd.
2. Take a pan pour oil add ginger garlic paste cook it for 2 minutes.
3. Then add onions, tomatoes, green coriander cook it for 3 to 4 minutes.
4. Now add chopped red chilies, chopped cumin and green coriander cook it on low temperature cover and let it put on simmer.
5. Remove its cover after 10 to 12 minutes, when it is tendered then add boiled peas, keep its flame high for 2 to 3 minutes.
6. Serve it hot.