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Kaza Kolhapuri na musamman ne kaza Curry da aka yi a Yammacin Indiya. Wannan girke-girke na kajin Indiya ya fito ne daga gundumar Kolhapur na Maharastra. An san kaji na Kolhapuri da kayan ƙanshi da launin ja mai haske. Wannan abincin kaza yana da yaji sosai kuma waɗanda kawai ake amfani dasu da abinci mai nauyi na Indiya zasu iya samu ba tare da jujjuyawa ba.
Kaza Kolhapuri ba ta da lafiyayyen girke-girke na Indiya. Wannan abincin Marathi ya ƙunshi yawan mai da yaji a ma'anar gargajiya. Ba za ku iya samun wannan curry ɗin kajin a kai a kai ba. Koyaya, idan kuna yin liyafa kuma kuna son ƙara dandano na gargajiya a cikin abincinku, to Chicken Kolhapuri zaɓi ne mai kyau.
Yana aiki: 6
Lokacin Shiri: awanni 2
Lokacin Cooking: Minti 30
Sinadaran
- Kaza- gram 500 (matsakaiciyar sikeli)
- Yoghurt- gram 50
- Turmeric foda- 1tsp
- Albasa- 1 + 1 (yankakke)
- Ginger-tafarnuwa manna- 2tbsp
- Kwayoyin Cumin- 1tsp
- Pepper masara- 5
- Poppy tsaba- 1tsp
- Cashew kwayoyi- 8 (yankakke)
- Kirfa sandar- inch 1
- 'Ya'yan itacen Coriander- 1tbsp
- Kwakwa- kofi 1 (grated)
- Red chilli foda- 1tbsp
- Tumatir- 1 (yankakke)
- Mai- 4tbsp
- Gishiri- kamar yadda dandano
Tsarin aiki
1. Marinya naman kaza da gishiri, turmeric da curd. Sanya shi a cikin awowi 2.
2. Daga nan sai a fito da shi daga cikin firinji a barshi ya huce zuwa yanayin zafin jiki.
3. A halin yanzu zafi 2tbsp mai a cikin kwanon rufi. Ku dandana shi da barkono, sandar kirfa, 'ya'yan kumini da kuma kwaya.
4. Sannan sai a zuba yankakken albasa guda 1 a ciki. Hakanan a saka yankakken giyar cashew da 'ya'yan coriander a kwanon a ciki sai a shafa har sai abinda ke ciki ya zama ruwan kasa.
5. Daga nan sai a hada kwakwa da grated a murza shi na mintina 3-4 a wuta mara nauyi. Kawo kaskon daga kaskon wuta ka barshi ya huce zuwa zafin jiki na daki.
6. Bayan ya huce, sai a nika garin soyayyen garin masala a cikin leda mai kauri. Zaka iya ƙara ruwa.
7. Zafafa sauran man a kasko. Soya sauran yankakken albasa a ciki na tsawon mintina 3-4 har sai ya zama ruwan kasa.
8. Sa'an nan kuma ƙara ginger-tafarnuwa manna da kuma dafa don 2-3 minti a kan ƙananan wuta.
9. Fitar da dukkan ruwan da dole ne ya fito daga curd. Kuna iya yin watsi da marinade ɗin kuma ƙara ƙananan kajin kawai a kwanon rufi.
10. Zuba gasasshiyar kazar a cikin kwanon rufi yanzu.
11. A dafa kajin na mintina 3-4 a wuta mara nauyi. Bayan haka sai a hada da man ja, ja chilli foda da yankakken tumatir a kwanon rufi.
12. Ki yayyafa gishiri ki gauraya shi da kyau. Rufe shi kuma dafa shi don minti 5-7 a ƙananan wuta.
13. Idan ya bushe sosai, sai a kara ruwa kofi 1 a dafa shi na tsawon mintuna 5.
Kaza Kolhapuri tana shirye don ci tare da Bhakri (rubis da aka yi da garin shinkafa) ko shinkafa a fili.
