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Bataer (Quail) Rasedaar Recipe

Bataer (Quail) Rasedaar
How to make Bataer (Quail) Rasedaar

Quail tenderly cooked in an assortment of deeply aromatic and a beautiful paste of masalas.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings8
  • Intermediate

Ingredients of Bataer (Quail) Rasedaar

  • 1 Kg Bataer (quail)-skinned, and halved
  • 1/4 Cup Oil
  • 1 Tbsp Cumin Seeds
  • 2-3 Bay leaves
  • 2 tsp Ginger-Garlic Paste
  • 2 Cups Onions, grated
  • 1/2 Cup Tomatoes, grated
  • 1/2 Cup Yogurt
  • 2 tsp Garam Masala
  • 1 Tbsp Salt
  • 1/2 tsp Turmeric
  • 2 Tbsp Coriander Seeds), powdered
  • 1 tsp Chilli Powder
  • For Garnishing:
  • 2 Tbsp Coriander Leaves, chopped

How to Make Bataer (Quail) Rasedaar

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1.
Heat oil in a pan, and add the zeera and the tej patta.
2.
When the seeds begin to splutter, add the onions, garlic and ginger and sauté over high heat till brown.
3.
Add the tomatoes and stir-fry till the fat separates, then add the yogurt, stir frying vigorously for it to blend well and not curdle.
4.
Cook till fat separates and add the garam masala, salt, haldi, dhania powder and the chilli powder and mix well.
5.
Keeping the heat high, add the bataer and turn around till opaque and fat separates.
6.
Add 1 1/2 cups water, let it come to a boil, then lower the heat and simmer, uncovered till cooked through.
7.
Serve hot garnished with the hara dhania.
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