Deep fry the meat till it becomes brown, gets cooked and excess water of the meat is dried up. Dry roast the masalas listed above, cool it a bit and grind everything. Prepare all other ingredients.

Heat mustard oil in a kadai and add the methi seeds, then add in the ginger garlic paste saute and fry it and then add the fried meat and mix it then add the salt and cook for sometimes, keep the flame low.

Then add the roasted masala powder mix well and cook for some more minutes. Put off the flame and let it cool. Then put it in a clean dried glass jar and store it in fridge. Sometimes put the bottle upside down so that the oil covers the upper portion of the meat. Keep it in the fridge and relish it with your rice and dal whenever you have no time to cook other side dishes. It goes well for 2-3 months but mine finishes before that 😉😃, use dry fork/ spoon to take out the meat pickle.