• 4 —– paya (cow / buffalo)
• 3 —– middle-sized onions (cut in thick pieces)
• 2 —– tomatoes
• 2 tbsp —– adrak/lahsan paste
• 1 tbsp —– haldi powder
• 2 tbsp —– sabit dhanya (coarsely chopped)
• Red pepper (as desired-coarsely chopped)
• 3-4 —– Green chillies (cut)
• 3 tbsp —– ghee or oil
• 3 tbsp —– Shan Paya Masala
• garam masala (powdered) if desired
• salt (to taste)

Put four paya, onions, adram/lahsan, green pepper, red chillies, haldi powder, garam masala, sabit dhaniya, salt, tomatoes, ghee/oil in a large pot.

Fill with water leaving apace to avoid spilling.

At night boil it & then cook for 3-4 hours at moderate flame (if water evaporates add more*).

Set aside.

In the morning start cooking again, if the pay as not done add water*) & cook at high flame till the gravy gets thick.

Granish with adrak & dhanya etc & present with naan.

by Pak101.com (few years ago!) / 4303 views