Watery Dum Chatpata Kathal Curry

Par-cook the kathal: bring enough water to cover it to a boil with about ½ tsp salt. Add the kathal and cook for 8–10 minutes, only until partly tender. Drain thoroughly and let the surface moisture evaporate.

Heat 2 tbsp oil in a heavy kadai or handi. Add the drained kathal and shallow-fry over medium-high heat for 6–8 minutes, turning occasionally, until a few edges are lightly golden. Remove and keep aside.

Add the remaining 2 tbsp oil to the same pan. Add 1 tsp of Ember Crest Whole Cumin Seeds and let them crackle for a few seconds.

Add the chopped onions and cook over medium heat for 8–10 minutes until golden brown. Add the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.

Add the tomato puree, ½ tsp of Ember Crest Turmeric Powder, 1 tsp of Ember Crest Kashmiri Lal Mirch and about ½ tsp salt. Bhuno for 7–9 minutes until the tomatoes are well cooked and the masala becomes glossy.

Lower the heat. Mix 20 g–22 g of Ember Crest Dum Chatpata Meat Masala with 4 tbsp water to make a loose paste. Add it to the pan and bhuno for 1–2 minutes, adding another splash of water if required to prevent scorching.

Return the browned kathal and bhuno it with the masala for 4–5 minutes so every piece is thoroughly coated.

Add 650 ml hot water and the remaining salt. Bring to a boil, cover and simmer over low-medium heat for 15–18 minutes, or until the kathal is tender but still holds its shape.

Check the gravy. Add up to another 100 ml hot water if needed for a generous, pourable consistency. Cover tightly and cook on the lowest heat for 8–10 minutes for the dum finish.

Switch off the heat and rest the covered curry for 5 minutes. Stir gently, adjust salt and gravy consistency, and finish with chopped fresh coriander. Serve hot with steamed rice, jeera rice, roti or paratha.