Katakat style kaleji

Name: Katakat style kaleji
Cuisine: Pakistani
Ingredients: 1/4 cup Butter; 1/2 cup Oil; 1 kg Kaleji bite size cut; 1 cup Onion (chopped); 1 cup Tomato (chopped); 4 – 5 Green chili (sliced); 1 tsp Red chili powder; 1/2 tsp Turmeric powder; Salt to taste; 2 tbsp Ginger Garlic paste; 2 tbsp Lemon juIce; 1 tbsp Ginger (thinly sliced); ½ bunch Fresh Coriander (chopped); 2 tbsp Kata Kat SpIce; 2 tbsp Aniseed; 2 tbsp Cumin; 2 tbsp Coriander (whole); 10 – 12 Whole red chili; 1 tbsp Zafarani all spice; 2 tbsp Dry Fenugreek

Sumera Rahman @cook_19058549

#mentorship
#Eid dasterkhwan
#Eid Mornings
#Traditions and coustoms
It is a simple recipe and all required ingredients are easily available. Prepare the dish as per the Kata Kat Recipe from top chefs and add the true flavor or taste to your food. You can also share this recipe with your friends and family members.In our house 🏠 this dish is served in brakefast with pipings hot paratha and icey chilled cold drink you may try this combo it's" Bahut Alla "type

Sumera Rahman @cook_19058549

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Ingredients

1/4 cupButter
1/2 cupOil
1 kgKaleji bite size cut
1 cupOnion (chopped)
1 cupTomato (chopped)
4 – 5Green chili (sliced)
1 tspRed chili powder
1/2 tspTurmeric powder
Salt to taste
2 tbspGinger Garlic paste
2 tbspLemon juIce
1 tbspGinger (thinly sliced)
½ bunch Fresh Coriander (chopped)
2 tbspKata Kat SpIce
For Kata Kat SpIce:
2 tbspAniseed
2 tbspCumin
2 tbspCoriander (whole)
10 – 12Whole red chili
1 tbspZafarani all spice
2 tbspDry Fenugreek

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Steps

1

For Kata Kat Spice: Roast aniseed, cumin, whole coriander, whole red chili, zafarani all spice and dry fenugreek leaves and then grind well.
Preserve in an air tight jar.
2

Heat oil in a fry pan and add onion.
Then add red chili powder, turmeric powder, salt and ginger garlic paste and cook for 10 minutes.
3

Then add tomatoes, kaleji pieces in it and cook 5 to 10 minutes more.
4

Now add ginger and green chili and fry for five minutes.
5

Finally mix in lemon juice and take out in platter. Garnish with butter and coriander. Serve hot.