Buffalo Ghee Roast(Pothu Nei Roast)

Hi frnz..So I m here with a fingerlicking recipe after a short gap..It's BUFFALO GHEE ROAST..Yes, u heard it ryt, its buffalo!! Buffalo is popularly consumed among the Keralites..Even though we r in the Kerala Border, we have never bought it..This is the first time we bought it..I made curry with the first half, and made this delicious ghee roast with the second half..The meat is absolutely delicious!! The taste is more or less similar to beef..So if u get a chance of having it, Njjoy n try my recipe as well!! 

RECIPE:

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Preparation Time: 15 mins

Cooking Time: < 30 mins

Serves: 4-5 persons

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INGREDIENTS: [1 cup = 220 ml]

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Buffalo - 1/2 kg approx.

Ghee - 4 spoons heaped

Turmeric powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Cream cheese spread - 2 tsp heaped

Salt - as req.

Water - as req.

To dry roast:

Red chilli - 8

Pepper - 2 tsp

Coriander - 4 tsp

Cumin - 1 tsp

Saunf - 2 tsp

Cardamom - 4

Cloves - 4

Cinnamon stick - 2 inch piece

Stone flower(kalpasi) - 1

Other ingredients to grind:

Shallots - 10

Ginger - 1 small piece

Garlic - 5 pods

Tamarind - gooseberry size

For tempering and garnishing:

Pandan leaves - 4

Curry leaves - 1 handful

WATCH HOW TO MAKE THE RECIPE:

METHOD:

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1. In a pressure cooker, add ghee, buffalo pieces, turmeric powder, salt, ginger garlic paste, and a cup of water, and pressure cook for 15 whistles or until the meat is wellcooked.

2.  Meanwhile, in a pan, dry roast the 'To dry roast' ingredients in simmer. Allow them to cool. Along with these, add the 'Other ingredients to grind' and grind to a slightly coarse paste by adding little water during grinding. (Please note that nowadays I have started using tamarind after showing it in direct flame since I came to know that it's a healthy practice. I have followed the same in this recipe too).

3. After 15 whistles, open the cooker, and cook in medium to high flame until the water content is almost reduced completely, and only the ghee is left.

4. Now, move the buffalo pieces to one side of the cooker, and on the other side, temper with the pandan leaves and half of the curry leaves in the ghee.

5. Next, add the ground paste to the ghee, and saute until the raw smell goes. Add very little water, adjust salt, and then mix the buffalo pieces with the mixture and saute for a few mins. 

6. Finally, add the cream cheese spread, and add the remaining curry leaves. Saute for a min and switch off the stove. That's it!!

Your super delicious Buffalo Ghee Roast is ready to be served!! Njjoy with rice/variety rice/tiffins/breads etc.

NOTE:

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1. The same recipe can be followed with chicken/mutton/beef etc.

2. Cream cheese is purely optional. But it really enhances the taste. So use it if you have.

3. Tamarind can be replaced with lemon juice. 

4. Yogurt too can be added. In that case, skip the cream cheese spread or use a little.

5. If you are not using cream cheese spread, add 4 more spoons of ghee at step 6.

6. You can use the masala powders too instead of fresh masala, but only the fresh masala gives an excellent taste.