Gurda masala recipe is a meat dish made with goat kidney. It is a dish made with spices like ginger, garlic, garam masala and coriander. It is a favorite dish in countries like India and Pakistan.
The process of cooking gurda masala has little overlap with the traditional cooking processes of these countries.
INGREDIENTS AND QUANTITY
- Kidneys 500 gm
- Curds 200 ml
- onions 100 gm
- Fennel 3 gm
- Green chillies 20 gm
- coriandar leaves 50 gm
- Ginger 15 gm
- Garlic 10 gm
- cinnamon 2 gm
- Cardamom 2 gm
- cloves 2 gm
- Cumin 2 gm
- Oil to taste
- Salt to taste
- black salt 2 gm
- Red colour 2 gm
GURDA MASALA RECIPE cooking methods :
Clean the kidneys and cut them into about 1/2″) pieces.
Grind green chillies, coriander leaves, onion, ginger, garlic and fennel and add to curd
Roast cinnamon, cardamom, cloves, cumin separately and add it to curd and ground spices.
Add salt and black salt.
Then soak the kidneys in the prepared masala mixture for 1 hour.
Put the kidneys on a skewer. Turn off the flame and cook on charcoal, then add oil and fry on an even heat. Cook for 10 minutes until brown
Remove from fire. Add oil again and cook for 15 minutes.
Serve hot with onion salad.
HISTORY OF GURDA MASALA RECIPE
Kurta masala is a delicious dish with kidney beans. It comes from South Asian traditional traditions. The history of this dish is intertwined with the food history of India and Pakistan.
The specialty of this cuisine is that this dish reflects the value of aromatic spices.
Kurta masala has become a favorite dish, often found in street food stalls and star restaurants.
This shows the versatility and huge popularity of South Asian gastronomy. It is a traditional dish with simple cooking method and its wonderful taste. Due to this, this food has become popular worldwide.
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