Delicious Namkeen Pyaz Ghost: Easy Eid Special Recipe!

Name: Delicious Namkeen Pyaz Ghost: Easy Eid Special Recipe!
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 5
Cuisine: Pakistani / Indian
Ingredients: 1 kilogram Mutton or Beef; 500 grams Onions (thinly sliced); 1 cup Yogurt; 2 tablespoons Ginger-Garlic Paste; 4-5 pieces Green Chilies (chopped); 2 teaspoons Coriander Powder; 1 teaspoon Cumin Powder; 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder; 1 teaspoon Garam Masala; to taste to taste Salt; 1/2 cup Cooking Oil; for garnish for garnish Fresh Coriander Leaves (chopped)

Learn how to make authentic Namkeen Pyaz Ghost, a savory mutton or beef dish with caramelized onions, perfect for Eid celebrations. This quick and easy recipe guides you through each step to create a flavorful and tender main course that will impress your guests. Enjoy this traditional Pakistani/Indian delicacy!

#Namkeen Pyaz Ghost

#Mutton Recipe

#Beef Curry

#Eid Special

#South Asian Food

#Spicy Dish

#Curry

#Pakistani Cuisine

#Indian Cuisine

#Easy Curry

Plated Namkeen Pyaz Ghost

Recipe Information

20m

Prep Time

1h 20m

Cook Time

1h 40m

Total Time

Servings

Medium

Pakistani / Indian

Urdu

Nutrition (per serving)

450

Calories

35g

Protein

15g

Carbs

25g

Fat

Close-up of tender meat and rich gravy

Ingredients

Servings: 5

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Namkeen Pyaz Ghost in serving bowl with garnish

Instructions

0/6 completed

1
Heat oil in a pot. Add thinly sliced onions and sauté until they turn golden brown. This should take about 7-8 minutes on medium heat.
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8m
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Heat oil in a pot. Add thinly sliced onions and sauté until they turn golden brown. This should take about 7-8 minutes on medium heat.
8m
Ensure onions are evenly browned for best flavor.
2
Add the mutton/beef pieces to the pot and cook until they change color. Then add ginger-garlic paste and sauté for another 2-3 minutes until fragrant.
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5m
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Add the mutton/beef pieces to the pot and cook until they change color. Then add ginger-garlic paste and sauté for another 2-3 minutes until fragrant.
5m
Brown the meat well to seal in juices and flavor.

3
Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well. Add yogurt and chopped green chilies, then cook on medium-low heat for 5 minutes, stirring occasionally.
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7m
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Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well. Add yogurt and chopped green chilies, then cook on medium-low heat for 5 minutes, stirring occasionally.
7m
Cook spices thoroughly to release their aroma.
4
Add 1 cup of water, cover the pot, and let it simmer on low heat for 45-60 minutes, or until the meat is tender. Check occasionally and add more water if needed.
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50m
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Add 1 cup of water, cover the pot, and let it simmer on low heat for 45-60 minutes, or until the meat is tender. Check occasionally and add more water if needed.
50m
Slow cooking ensures the meat becomes very tender and absorbs all flavors.
5
Once the meat is tender and the gravy has thickened to your desired consistency, add Garam Masala powder and mix gently. Cook for another 2 minutes.
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4m
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Once the meat is tender and the gravy has thickened to your desired consistency, add Garam Masala powder and mix gently. Cook for another 2 minutes.
4m
Adding Garam Masala at the end preserves its aromatic compounds.

6
Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
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1m
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Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
1m
A sprinkle of fresh lime juice can brighten the flavors.