Sunday, March 10, 2019

Instant Pot Methi Daal Gosht


2 lbs medium bone-in goat botis, wash and marinade in pinch each of turmeric, red chile powder, and garam masala

From a bag of Indian frozen methi, remove 4 cubes (they are about the size of lemons), microwave for 4 minutes, allow to cool, and strain any remaining water content (press with fork or squeeze).

1/4 cup oil
 1 tsp whole cumin seed
1 onion finely sliced 
1 tbsp ginger-garlic paste
2 medium tomatoes pureed
1/4 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1 tsp red chile powder (or to taste)
1 tsp salt or to taste
1/2 cup chana daal rinsed, keep soaking in water until ready
1.5 cups water

To finish:
Three fresh green chiles, whole
Pinch qasuri methi
Pinch garam masala
Pinch elaichi powder

Method: On Sautee mode, heat oil. Add in cumin seeds and onion. Fry onion until it is golden reddish brown. Stir in gg paste and allow to color. Stir in tomato puree, toss in dry spices, and stir until the oil separates and it is dried up a bit. When it looks dry, add in methi and fry for a few moments. Add in salt. Add in meat and mix well. Strain chana daal, then add it to the pot, stir in water. Cover and cook on bean/chili setting. Allow natural release. Open pot and mix well. Stir in finishing ingredients and allow to rest for a few moments. Serve with fresh roti or plain rice.