Green Mutton/ Chicken curry

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  • Half kg mutton/ chicken
  • 1 ½ tsp Paschimi tat masala
  • Ginger paste- 1 tsp
  • Garlic paste- 2 tsp
  • Haldi/ Turmeric- one pinch
  • 2 tbsp oil
  • Make paste of: reffered to as green paste
  • Two green chillies
  • Jeera/ Cumin seeds- 1tsp
  • Fresh coconut- grated -1/2 cup
  • Fresh coriander leaves with thin stems – 1 cup
  • Few drops of white vinegar  

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  1. Marinate the mutton/ chicken in ginger garlic paste, haldi and Paschimi tat masala for about 20 mins. Fry in the cooker with 2 tbsp of oil for about 10 mins.
  2. Then add the above green paste to the mutton and cook for another 10 mins till the paste doesn’t feel raw.
  3. Pressure cook for about 10 – 15 mins until the meat is soft.
  4. Serve hot
Krishna Leela, A building, A-19, Kothrud
Pune 411038, Maharashtra, India.