Batair Masala Karahi Special

• Batair Or quails 8 cleaned and washed
• Onion1 small chopped
• Tomatoes 6
• Dahi or yoghurt. 1 cup
• Lime juice. 1/2 cup
• Black pepper. 1 teaspoon
• Halidi or turmeric. 1 teaspoon
• Red chillie powder. 1/2 teaspoon
• Zafrani garam masala. 1 tablespoon
• Cumin powder 1 teaspoon
• Oil. 2 tablespoons
To garnish
• Coriander leaves chopped 1 cup
• Mint leaves chopped 1/4 cup
• Tomatoes cut into wedges two
• Green chilies 4 deseeded Chopped
• Jalwatri powder 1 teaspoon
• Butter olive oil. Two tablespoon. For garnishing

METHOD:

1. Heat oil in a wok or karahi.
2. Add onions and sauté them to change color.
3. Add bat air or quails and keep cooking for five minutes.
4. Now add tomatoes, dahi, all spices except garam masala and Jaifal jalwatri.
5. Keep the items to garnish aside.
6. Keep cooking on lowheattill richly
7. Add two glasses of water and cook on medium heat till tender.
For garnishing :
1. Take a wok and pour butter ( olive oil one preferably)
2. When butter is melted add the cooked quails to it.
3. Lightly fry for a minute on high heat.
4. Add coriander, mint leaves, tomatoes wedges, Jaifal jalwatri powder, zafrani garam masala.
5. Keep stirring for a moment.
6. Add lime juice and serve immediately with ronni naan ot tandoori roti.