How to make mouthwatering Pithali recipe

meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is more affordable.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

bay leaves

💰Cheaper: dried herbs

Dried herbs can mimic the flavor profile at a lower cost.

bamboo leaves

💰Cheaper: parchment paper

Parchment paper can be used for steaming when bamboo leaves are unavailable.

In a heavy-bottom pan, heat 5–6 tbsp cooking oil on medium heat.

Add 1½ cups thinly sliced onions and sauté until soft.

Add the whole garam masala: 4 green cardamoms, 2 black cardamoms, 5–6 black peppercorns, 2 small cinnamon sticks, and 2 bay leaves.

Once onions are soft, add a splash of water, then stir in 1½ tbsp garlic paste and 1½ tbsp ginger paste. Sauté until aromatic.

Add the spices: 1 tsp turmeric powder and 1½ tsp red chili powder. Cook until oil separates, about 2–3 mins.

Add 1½ kg beef or mutton and 1 tbsp salt. Sauté over medium-high heat for 5 minutes.

Stir in 1 tbsp mustard paste and 1 tbsp peanut paste. Add 1½ cups water, cover, and simmer on low-medium heat for 35–40 minutes until meat is tender.

Once the meat is soft, add 1½ tsp fennel powder, 1½ tsp cumin powder, and 1 tsp garam masala. Mix well.

In a blender, blend ¼ cup washed pulao rice and ½ cup water. Pour into the curry and stir immediately to avoid lumps.

Cook uncovered over low heat for 15 minutes, stirring occasionally until thickened.

In a separate small pan, prepare the tempering (bagar): Heat 2 tbsp oil and 1 tbsp ghee. Add 2 dry red chilies and 4 tbsp thinly sliced onions, sauté until soft.

Add 1½ tbsp thinly sliced garlic, cook until golden brown. Pour this bagar into the curry, give it a good mix, cover, and let it rest a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary