Recipe for Bataer (Quail) Rasedaar

Ingredients: 1 kg bataer (quail)-skinned, and halved 1/4 cup (60 gm) oil1 tbsp zeera (cumin seeds) 2-3 tej patta (bay leaves)2 tsp ginger ? garlic paste 2 cups (500 gm) grated onions1/2 cup (125 gm) grated tomatoes 1/2 cup (100 gm) dahi (yogurt)2 tsp garam masala1 tbsp salt 1/2 tsp haldi (turmeric)2 tbsp powdered dhania (coriander seeds) 1 tsp chilli powder2 tbsp chopped hara dhania (coriander leaves)-for garnish

Heat oil in a pan, and add the zeera and the tej patta. When the seeds begin to splutter, add the onions, garlic and ginger and saut?ver high heat till brown. 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. Cook till fat separates and add the garam masala, salt, haldi, dhania powder and the chilli powder and mix well. Keeping the heat high, add the bataer and turn around till opaque and fat separates. Add 1 1/2 cups water, let it come to a boil, then lower the heat and simmer, uncovered till cooked through. Serve hot garnished with the hara dhania.

Recipe By: Niru Gupta (Indian)

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