Friday, June 11, 2010


  1. Goshth(mutton) 1/2kilo
  2. Ginger-Garlic paste 3Tbspns
  3. Red chilli powder 2Tspns
  4. Turmeric powder 1/2Tspn
  5. Green Chilles 7
  6. Onion (1big) fried to light brown in colour
  7. Khopra(Dessicated Coconut) 1cup(roasted)
  8. Phalli (peanuts)3.4th cup (roasted)
  9. Til 3/4th cup (roasted)
  10. Imli(tamarind pulp) 1big mutthi
  11. kalonji 1tspn
  12. Zeera(cumin) 1tspn
  13. Rai(mustard) 1tspn
  14. Methi 1tspn
  15. Curry leaves 10-12
  16. Oil for cooking
  17. Salt to taste
  18. Water for cooking
  19. Coriander leaves(1/2bunch)
  1. Raost khopra,phalli and til seperately in a kadai without oil to light brown in colour.
  2. Grind this masala to paste using water along with fried onion and marinade it with goshst.
  3. Also add to the marinade red chilli powder,turmeric powder ans salt.Set this aside.
  4. Now heat about 4Tbspns of oil in a cooker and add zeera,rai,kalonji,methi fry for a while and add curry leaves,green chilles,ginger-garlic paste and fry again for a minute on slow fire.
  5. Add the mariated gosht to this bagar and fry well on slow fire for a long time.
  6. Add the tamarind pulp with 2 cups of water and pressure cook for 10 minutes on slow fire.
  7. Finally fry(bhuno) the masala till oil starts floating.(the more you fry, the tastier will be the gravy it can take upto 30minutes...if the masala is sticking to the botton add water and fry)
  8. Garnish it with fresh coriander(kotmir).
Recommended combination:Khadi dal.


shaikh said...

anjumjee, assalamualaykum, the recipe is fine but i m alergic with tamarind taste, so may i avoid tamarind in this recipe? pls give me advice.

Humaira said...

Looks yumm Anjum. Hyderabade ki yaad aa gayi.

劉淑芬 said...
This comment has been removed by a blog administrator.
Mallugirl said...

What does the title mean? maayekaliya? is this a hyderabadi dish?looks good.

Nizsha said...

Assalamalaikum anjum,

I had been waiting for this recipe.I have tried so many recipes from your blog.They all turned out amazing.You're a good cook really and an even better teacher ;) Your recipes and the tips that follow with each recipe make cooking easy and yummy.


Abidchaudhry said...

Dear Sister

Please post an authentic Baghare Baingen recipe if you could



Please check my recipes on address below

s said...

looks so tempting..

chennaicakesdelivery said...

nice blog. its really good. from

drk_411 said...

Could you be little more elaborate ?
You say pressure cook for 10 minutes and then in nnext step you say bhuno the masala.

Do I open the cooker and then bhuno the masala or what ?

Anjum said...

Dear Drk_411

The whole idea of pressure cook is to make meat tender. Once that is done in pressure cooker, open the lid and then you need to Bhuno the masala. Again the idea behind Bhuno is to make sure the masala is well cooked as that can't happen in pressure cooker.
Hope this clarifies.

Good luck

Dr. Bushra said...

Asak Anjum I tried ur maheqalia recipe n it turned out to be amazing ! All the ingredients were proportionate . I love ur style of cooking .

Anonymous said...

assalamu , by 1 cup u mean the standard cups of measurement with which v measure flour fr cakes OR u mean the small tea cups used in indian households fr drinking tea everyday ??

Anjum said...

With one cup I mean the standard tea cup !!