DUM KA BATER

Mouth watering Quail preparation, steam cooked in exotic gravy of cashewnut and saffron along with various spices Preparation Time : 30 minutes Cooking Time : 30-35 minutes Servings : 4

Ingredients

Quail 12 pieces Ginger paste 3 tablespoons Garlic paste 3 tablespoons Red chilli powder 1 tablespoon Turmeric powder 1 1/2 teaspoons Coriander powder 2 tablespoons Garam masala powder 1 1/2 teaspoons Oil 2 tablespoons Onion , sliced 2 Tomato paste 1/2 cup Cashewnut paste 2 tablespoons Milk 2 tablespoons Saffron (kesar) a few strands Salt to taste

Method

Clean quails and make incisions all over. Rub with the mixture of two tablespoon of ginger paste, two tablespoon of garlic paste, red chilli powder, turmeric powder, coriander powder and garam masala powder. Leave aside for thirty minutes. Cook marinated quails in sufficient water till the quails are soft. Preheat oven to 175º C. Heat oil. Add sliced onions and cook to a golden brown. Add remaining ginger and garlic and tomato pastes. Stir for a minute, add quail pieces with marinade. Continue cooking till oil begins to separate. Add cashew nut paste. Add half a cup of water, mix well and cook for two to three minutes. Dissolve saffron in milk and add. Adjust salt. Transfer to a handi. Seal the handi and place in the preheated oven at 175º C for ten to fifteen minutes. Remove from oven and serve hot.