CHARSI MUTTON HANDI
RECIPE 

I often appear with you with many authentic recipes. Today in this Blog, I am sharing with you the recipe of Charsi Kadhai. People have many misconceptions about Charsi Kadhai. Maybe Charsi is used in it, that's why it is named Charsi Kariya. There is a restaurant in Peshawar named Charsi Tika. Because of that, this dish is named Charsi Kadhai because it is made there. It is also named Charsi Kadhai in this restaurant. It is easy to make but it is important to take care of some things. So, today I am going to teach you how to make the best Charsi Kadhai restaurant style, that is, how can you make it at home like it is made there. The most important thing in this recipe is meat. If you want to make it in the traditional way, then Dum meat will be used in it. I have taken Mutton and Bakra meat. Its bottom is kept a little small so that we can cook it in a pan and it is easy to cook and the other bottom is kept a little big to make its presentation better, as mentioned in the assembly secret, you get a big difference in the flavour and richness in it because I know that you will not have fat, so we will cook it in oil or ghee, first of all you have to take an iron pan, keep it on the stove and heat it a little thick because it will take about an hour, so if it is a thin pan, then there is a danger of it sticking to the bottom, so we will put this meat in it and we have to melt this meat, so we will put water in it, about one cup one liter of water, because it will be cooked in the open pan, so it will take time to cook and the water can also be dried later, you have to put one teaspoon of salt in it if you are making more than 1 kg. So, increase the quantity of salt in this ratio. Now, you have to add oil in it. If you are making chicken, then it is fried directly because this is mutton, it will become hard in oil. That is why we have added water in it and along with that, a little less than one cup of oil will go in. And you have to cook it in such a way that the meat does not become hard. The meat should be very soft in the Charsi pan. The biggest mistake that you can make is that the meat will become hard. So, I have told you the way to save this thing. Now, let it cook in such a way that the meat becomes hard. This mutton should be cooked for about 50 minutes. This way, it will become hard and the oil that is present inside it has to be separated. That means, now we will cook it in high flame. The meat will become hard in this time but the meat should become soft. So the meat has become soft, now after frying it a little, you have to dry its water, a little ghee or oil, whatever you have added, it should separate from it, now if the meat is cooked, then its flavor will be famous, it happens in Charsi Kadhai, if you are cooking chicken or mutton, it is fried and later tomato gravy is made in it, this is the concept of Charsi Kadhai, spices are not there in it, so we have cooked the meat, now we have to fry it, for frying it is necessary that its water becomes fragrant, only oil is inside it, so fry it a little and after drying its water, fry this meat in this oil for five minutes, then its texture will become very good and in this whole procedure which we have done, the meat will not become hard, you can see that the meat will remain very soft and by the time this pan is cooked, it will become more soft. It will be fried.

INGRIDIANTS: 

1.    Mutton 
2.    Salt 
3.    Tomatoes 
4.    Oil


If you fry the meat for 4 to 5 minutes, the balls will turn slightly colored and the water that was inside it will become completely dry. Now look inside it, only the oil that we had added will be gone. Now tomatoes will go inside it and the quantity of tomatoes will be half a kilo inside it. In 1 recipe, approximately 5 to 6 tomatoes. You have to put only tomatoes. Gravy will be made in it. Put whole tomatoes in it. If you want, you can put them after peeling them, there is no issue. Now tomatoes are put in it, so we will push it. Tomatoes will cook in steam and tomatoes should become soft. Keep it covered for 3 to 4 minutes. Then if you start stirring further, the gravy will start getting ready. As soon as the tomatoes become a little soft in the steam, their peels will start peeling off like this. So take off the peels of these tomatoes, once the peels are removed, mix these tomatoes in it. So now these tomatoes have melted in it, their gravy is ready. We cook it on medium flame from medium to high for about 5 minutes, till the gravy is cooked a little, the tomatoes are cooked and the oil is separated completely. Now see, the gravy is cooked and the oil is almost separated, so today I am going to cook it. If you leave it like this for one to two minutes, the oil will separate. Take out this oil because excess oil does not look good in serving, so it can be used in any of your dishes. Leave some of it inside because it will go in serving and your Charsi Mutton Kadai is ready and the biggest spice that comes in mutton is that mutton becomes hard but if I show you how to cook mutton.

So you will try to make at home?

We will meet soon in the Next Blog.