Hyderabadi Gurda Masala (Goat Kidney Curry) from Maimoona Yasmeen Recipes
Goat Kidneys(medium size) – 200 grams
Chopped Onions – 2
Ginger Garlic Paste – 1 Tablespoon
Red Chilli Powder – 1 Teaspoon
Turmeric Powder – ½ Teaspoon
Black Pepper Powder – ½ Teaspoon
Spices(Garam Masala Powder) – ¼ th Teaspoon
Mint Leaves – Handful
Chopped Coriander – Handful
Cooking Oil – 2 Tablespoons
Water – 1 Cup
- In a cooking saucepan, add cooking oil and when the oil is hot, add chopped onions. Semi fry till golden brown.
- Add ginger garlic paste. Stir well, add turmeric powder, salt and add goat kidneys. Stir well for five minutes.
- Add red chilli powder, black pepper powder, spices and one cup of water.
- Add mint leaves and chopped coriander. Close the lid and cook on medium flame for 10 minutes and then stir till it leaves the oil.
Goat Kidneys with gravy (Bakre Ke Gurde)is ready. Serve with chapatis or phulkas.