Gurda Semi-Gravy. 🍲
📋 Ingredients Gurda (Kidneys): 1kg (cleaned )
Oil: 3 Mini Cups (or 3–4 tbsp)
Water: 1 GlassSpices & Aromatics:Ginger Garlic Paste: 1 tspSalt: 1
tspRed Chili Powder: 2 tsp
Kashmiri Powder: ½ tsp
Turmeric: 1 tsp
Tasting Powder: 1 tsp🍳
Cooking Method
Step 1: The MarinationMix the gurda with 1 tsp ginger garlic paste, 1 tsp salt, 2 tsp red chili, ½ tsp kashmiri powder, 1 tsp turmeric, and 1 tsp tasting powder.Let it marinate for 1 hour so the meat absorbs all the juices.
Step 2: The SizzleHeat 3 mini cups of oil in your pan.Add the marinated gurda and sauté over high heat for a few minutes.
Step 3: The SimmerPour in 1 glass of water.Bring it to a proper rolling boil.Step 4: The FinishReduce heat and let it simmer.Cook until the water reduces, the oil separates, and it turns into a perfect semi-gravy.
