Hyderabadi Nehari Masala, 105 g

STEPS OF COOKING:

1. In a pressure cooker take 1500 ml / 6 glasses of water 2 raw diced onions, entire Masala of pouch # 1, mix thoroughly and then add all the Zaban / Paya or Meat.
2. Close lid of pressure cooker and cook on high flame till Third whistle.
3. After the 3^rd whistle, reduce flame to lowest and cook for One hour(30 to 45 minutes only if using meat)
4. Put off flame and let cooker cool down.
5. Remove lid of pressure cooker, remove all the Zaban/Paya/Meat, add 1500ml / 6 more glasses of water, mix well, cover pot and cook on high flame till the mixture comes to a boil.
6. Add entire Masala of pouch # 2, mix thoroughly stirring continuously for about 4 to 5 minutes.
7. Stirring occasionally, cook on medium flame for atleast 15 to 20 minutes or till the desired consistency of the Nehari gravy is obtained. (Should not be too thick or thin).
8. Close stove and add cilantro / hara dhanya / Kothmir and Mint leaves / pudina.
9. Heat 180 ml / 12 Tablespoons of oil in wok / kadhai and fry two finely diced onions till golden brown and add this oil and onions into the Nehari.
10. Mix well and Serve hot with Nan Bread / Paratha or Roti.