Quail Curry

Serving Size: 4 persons

Ingredients:

Quails - 6, cut into halves

Potatoes - 3 medium (about 550-600 g), quartered

Onions - 2 medium (about 300-350 g), sliced

Ginger - 1 inch, grated

Garlic - 4 cloves, grated

Plain Yoghurt/Doi - 2 tbsp, heaped

Turmeric powder - 1.5 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1/4 tsp

Black Cardamom (Boro Elaichi) - 2 whole, split open

Green Chillies - 3, slit

Cilantro/Coriander - 1 tbsp, chopped

Sugar - 1/2 tsp

Salt - To taste

Oil - 6 tbsp

Preparation:          

1. Remove quail skin, wash and keep aside. 

2. Make a paste of turmeric and chilli powder in 1 tbsp water.        

Cooking procedure:

1. Heat oil in a kadhai.

2. Fry the potatoes till they are brown. Keep aside.

3. To the same oil add black cardamom and fry for 30 sec. Then add onions, ginger and garlic. Fry for 4-5 min.

4. Add quail pieces and fry on medium heat for 2 min. Stir to ensure that all quail pieces are smeared with the fried masala.

5. Add turmeric and chilli powder paste. Fry for 3 min.

6. Add green chillies, salt, sugar and yoghurt/doi. Fry till oil leaves the side.

7. Add the fried potatoes and mix well.

8. Add 1/2 to 1 cup water, cover and simmer until potatoes are cooked. Sprinkle garam masala powder and remove from heat.

9. Garnish with cilantro and serve hot.

Gravy should be thick so adjust water to ensure potatoes are well cooked.

Serving Suggestions: