National’s Paya Chola recipe in Urdu
Mutton paaya 6
Salt 1 ½ tsp
Whole Garam masala 1 tbsp
Oil ½ cup
National Ginger garlic paste 2 tbsp
Brown onion ½ cup (ground)
National Chili powder 1 tbsp
National Garam masala powder 1 tsp
Yoghurt 1 cup
Chickpeas 2 cup (boiled)
National Ginger garlic paste 1 tsp
Tomato 1 (blended)
Onion 1 raw (blended)
White cumin 1 tsp (roasted and crushed)
National Garam masala powder ½ tsp
Oil 1 tbsp
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Boil paaye with salt, tumeric, mix sabet Garam masala, and 8 cups of water, till tender. Strain the stock.
In separate pan heat oil in a pan, add National ginger garlic, brown onion, National chili powder, National garam masala powder and yogurt, and fry well.
Add boil paaye, fry well, add in the stock and cook till gravy thick, then add the cooked chollay, and cook for 10 – 15 minutes.
Serve with coriander leaf, green chilies, ginger julienne.
For Chollay: Heat oil, fry blended onion, tomato,National ginger garlic paste, cumin, fry well.
Add boiled channay with 1 cup water, and cook till thick masala ready.
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