Ghost Khara Masala And Peshawari Chana by Chef Mehboob

Ingredients for Ghost Khara Masala:

• Mutton 1 kg
• Onion 3
• Cinnamon 3
• Cardamom 4
• Clove 6
• Tomato 8
• Ginger 2 inch
• Oil 1/2 cup
• Coriander & Mint 1/2 cup
• Fennel Powder 1 tsp
• Turmeric Powder 2 tsp
• Cardamom Powder 1/2 tsp
• Coriander Powder 2 tbsp
• Kashmiri Red Chilli Powder 3 tbsp
• Ghee 3 tbsp
• Ginger Garlic Paste 4 tbsp
• Lemon Juice 4 tbsp
• Cumin Powder 1-1/2 tbsp
• Salt As Taste

Method:

1. Heat oil in one pan, fry cinnamon, cardamom & clove for few seconds.
2. Together add onion and fry until brown. Then add ginger garlic paste & mutton and cook on low flame.
3. Then put coriander powder, cumin powder, red chilli powder, turmeric, salt and water.
4. When mutton cooked well, add chopped tomato and cook on low flame for few minutes.
5. In end, put lemon juice, cardamom powder and fennel powder.
6. Garnish with coriander, mint and ginger. Serve with hot naan.

Ingredients for Peshawari Chana:

• Chickpea 1 cup
• Tomato 1 cup
• Onion 1/2 cup
• Salt As Taste
• Garam Masala Powder 1 tsp
• Turmeric 1 tsp
• Tea Leafs 1 tsp
• Cumin Powder 1 tsp
• Red Chilli Powder 1 tbsp
• Channa Masala 1 tbsp
• Coriander Powder 2 tbsp
• Ginger Garlic Paste 2 tbsp
• Oil 2 tbsp
• Bay Leaf 1
• Green Chilli 2

Method:

1. Soak chickpea over night.
2. Now make bag of tea leafs, put water in it and boil it.When chickpea becomes soft and dark color, strain it and keep aside.
3. Heat oil in one pan, fry onion and bay leaf. When onion becomes brown, add ginger garlic paste & chopped green chillies and cook it.
4. Put tomato, red chilli powder, coriander powder, turmeric, channa masala & cumin powder after 2 minutes.
5. Together stir continuously until masala becomes brown. Then add boiled chickpea & approx 1 cup water and cook on low flame.
6. In end, add garam masala & salt and simmer it for few minutes.
7. When ready, serve it.