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

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ByDhruba Saikia
Created on 25th Apr 2017
  • 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
  • Buff Masaledaar (An Experimental Dish with a superb outcome) | How to make Buff Masaledaar (An Experimental Dish with a superb outcome) (0 likes)

  • 1 review
    Rate It!
  • By Dhruba Saikia
    Created on 25th Apr 2017

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), a succulent delicacy which is famous all over the world. Buff Masaledaar (An Experimental Dish with a superb outcome) is one dish which makes its accompaniments tastier. With the overflow of flavours, Buff Masaledaar (An Experimental Dish with a superb outcome) has always been everyone's favourite. This recipe by Dhruba Saikia is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Buff Masaledaar (An Experimental Dish with a superb outcome), just the perfect situation when you realise that you need to know how to make the perfect Buff Masaledaar (An Experimental Dish with a superb outcome). So, at that time you can try out this delicious recipe by Dhruba Saikia. The recipe of Buff Masaledaar (An Experimental Dish with a superb outcome)is very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Buff Masaledaar (An Experimental Dish with a superb outcome) is 315 minute. This recipe of Buff Masaledaar (An Experimental Dish with a superb outcome) is perfect to serve 3. Buff Masaledaar (An Experimental Dish with a superb outcome) is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time41 /2Hours
  • Cook Time51 /4Hours
  • Serves3People
Buff Masaledaar (An Experimental Dish with a superb outcome)

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

  • 1. Buff 500 Grams
  • 2. Super 13 Garam Masala 1 & ½ Tbsp (My Special Spice-shared in the process)
  • 3. Cumin Powder 1 & ⅓ Tbsp
  • 4. Coriander Powder 1 Tbs
  • 5. Red Chilli Powder 1 Tsp
  • 6. Garlic 25 Pods
  • 7. Ginger 1 inch
  • 8. Onion (Large) 1 pc
  • 9. Turmeric Powder 1 & ½ Tsp
  • 10. Salt to taste
  • 11. Mustard Oil 200 Ml (1 Tea Cup)
  • 12. Onion 3 (Large Size) to be sliced. (For cooking)
  • 13. Water 3 Cups (Tea Cups) (For Cooking)

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

  1. MY SPECIAL SUPER 14 GARAM MASALA INGREDIENTS: 1. Cloves 2. Cardamom 3. Cinnamon 4. Black Cardamom 5. Jai phal (Nutmeg) 6. Jai Patri 7. Black Cumin 8. Coriander Seeds 9. Mustard Seeds 10. Cumin Seeds 11. Bay Leaf 12. Black Pepper 13. Star Anis 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. 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. A. 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. B. 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. [2 HOURS]
  5. C: 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. D. 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. [1 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 Gurung3 months ago
Lovely Buff Dish!
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