The stalks and lower leaves of the horseradish plant are cooked in mustard oil and spices (turmeric, cumin seed, chilli powder and salt). Delicious when stuffed in a parantha, eaten as a dish or tossed with white rice.
The first in a series of recipes from Naheeds Book - The Secrets of Indian Muslim Cooking.
You’ll need:
1 Kg Pasanda meat
1 tsp. raw papaya paste or meat tenderiser
200 gms yoghurt
1/2 Kg sliced onions
1 tbsp ginger paste
1tbsp poppy seed paste
1-2 tsp. freshly ground pepper powder
½ cup oil
2 tbsp ghee
salt to taste
Preparation
Fry 2/3 of the onions till [...]
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