Buff Masaledaar (An Experimental Dish with a superb outcome) | How to make Buff Masaledaar (An Experimental Dish with a superb outcome)

By Dhruba Saikia  |  25th Apr 2017  |  
5.0 from 1 review Rate It!
  • Buff Masaledaar (An Experimental Dish with a superb outcome), How to make Buff Masaledaar (An Experimental Dish with a superb outcome)
Buff Masaledaar (An Experimental Dish with a superb outcome)by Dhruba Saikia
  • Prep Time

    4

    1 /2Hours
  • Cook Time

    5

    1 /4Hours
  • Serves

    3

    People

2

1





About Buff Masaledaar (An Experimental Dish with a superb outcome)

When it comes to red meat, I have my own choice of spices. Today I have used my special "Super 13 garam masala powder", which I have proportioned on my own terms. You may follow this recipe with mutton as well.

Buff Masaledaar (An Experimental Dish with a superb outcome) is an authentic dish which is perfect to serve on all occasions. The Buff Masaledaar (An Experimental Dish with a superb outcome) is delicious and has an amazing aroma. Buff Masaledaar (An Experimental Dish with a superb outcome) by Dhruba Saikia will help you to prepare the perfect Buff Masaledaar (An Experimental Dish with a superb outcome) in your kitchen at home. Buff Masaledaar (An Experimental Dish with a superb outcome) needs 270 minutes for the preparation and 315 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Buff Masaledaar (An Experimental Dish with a superb outcome). This makes it easy to learn how to make the delicious Buff Masaledaar (An Experimental Dish with a superb outcome). In case you have any questions on how to make the Buff Masaledaar (An Experimental Dish with a superb outcome) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Dhruba Saikia. Buff Masaledaar (An Experimental Dish with a superb outcome) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Buff Masaledaar (An Experimental Dish with a superb outcome)

Ingredients to make Buff Masaledaar (An Experimental Dish with a superb outcome)

  • Buff 500 grams
  • Super 13 garam masala 1 ½ tbsp (my special spice-shared in the process)
  • Cumin powder 1 ⅓ tbsp
  • Coriander powder 1 tbsp
  • Red chilli powder 1 tsp
  • Garlic 25 pods
  • Ginger 1 inch
  • Onion (large) 1 pc
  • Turmeric powder 1 ½ tsp
  • Salt to taste
  • Mustard oil 200 ml (1 tea cup)
  • Onion 3 (large Size) to be sliced (for cooking)
  • Water 3 cups (tea cups) (for cooking)
  • SUPER 14 GARAM MASALA INGREDIENTS:
  • Cloves- 1 tsp
  • Cardamom- 2
  • Cinnamon- 1
  • Black cardamom- 1
  • Jai phal (nutmeg)- 1/4 tsp
  • Jai patri- 1 tsp
  • Black cumin- 1 tsp
  • Coriander seeds- 1 tsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1 tsp
  • Bay leaf- 1
  • Black pepper- 1 tsp
  • Star anise- 1

How to make Buff Masaledaar (An Experimental Dish with a superb outcome)

  1. All of the above spices were dry roasted and powdered in my desired proportion which is indeed based on the aroma I prefer. If this seem to be a problem, I would suggest you to get garam masala found in the market and dry roast it before using it in this dish.
  2. For marination except for buff and mustard oil, blend everything together to form a fine paste. Wash the buff meat and squeeze it dry and mix it properly with the spice paste and mustard Oil. Keep covered in the fridge for 4 hours.
  3. In a dry wok, I have emptied the marinated meat and covered the top with the 3 onions sliced. After this I have put the lid and turned the gas burner (small) on, turned it to simmer and let the meat cook undisturbed for 1 hour [1 HOUR] .
  4. After 1 Hour I have stirred the content to mix well and covered it again for another half an hour. I kept stirring in a gap of half an hour in the rest of the period to prevent the meat from sticking to the bottom of the wok. The dry cooking continued for almost 2 hours.
  5. Now, I felt like adding some water to the wok as the meat seemed to stick to the wok, as the water content of the onions has almost evaporated. I have added 2 cups of water at this stage and cook covered for another long hour without disturbing [1 HOUR] .
  6. At this stage I have found that the gravy has turned rather too thick hence added another cup of water and kept the cooking go on for another hour stirring in a gap of half an hour.
  7. After 5 long hours of slow cooking, I have tasted a dish that I have never tasted before. The aroma is superb, texture you can imagine from the pictures. The meat is cooked and it is tender enough to melt in the mouth. Loved the complete taste. Please feel free to share your views. Thanks!!

My Tip:

N.B: This is a slow cooking recipe and time taken for this dish is almost 5 hours while cooking in simmer.

Reviews for Buff Masaledaar (An Experimental Dish with a superb outcome) (1)

Preeti Gurung7 months ago

Lovely Buff Dish!
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