माँसाहारी होकर बटेर नहीं खायी, तो क्या खाया ? | Bater Curry | Quail curry recipe by Ashish Kumar

Today's recipe is very popular among nonvegetarian food lovers in winter. This is Bater(quail) curry. Until a few years ago, only stories of quail food were heard. We also have a saying above the quail, that there are quail in the hands of the blind. All of this leads to how special it must have been in the past. The Wildlife Protection Act of India, since 1972, has been available for farming and purchasing purposes a few years before the ban on quail was lifted. Quail meat is rich in nutrition. It is a good source of iron, vitamin B6 (pyridoxine), zinc, and vitamin B3 (niacin). Approximately 113g cooked quail has 257 calories, 28.5g of protein, 16g of fat, and no carbohydrates, fiber, or sugar. And above all, it is very tasty. So let's start with the Bater curry recipe full of taste and health.

Cooking Steps:
These are 5 pieces of quails which known as 'Bater' in India. These are 2 medium-sized onion and a small tomato which are roughly chopped. 6-7 pieces of garlic and half an inch ginger ground into a fine paste. Grease cast iron skillet with some oil or butter. Heat it up at high flame until smoke is visible. Add quails on the skillet. Grill these quails at a high flame to give little crispy texture. Flip and keep turning to avoid these from burning. Now take these out on a plate. Put onions and tomato in the same griddle pan. Add little oil and fry onion and tomato for 2-3 minutes at medium heat. Add half a tablespoon of Kashmiri chili powder, a little salt, mix well and fry for a minute. Add a quarter cup of water, mix well and cook for a minute. Cover the lid and cook for 5 minutes until tomato tenderizes. Switch off the burner and take out the fried onion-tomato in a blender. Make a fine paste. Pour 3-4 tablespoons of vegetable oil in a hot pan, These are a few dry spices, put in the pan. Fry for a minute until these releases an aroma. Pour ginger garlic paste, Fry for 2 minutes at low heat, add a tablespoon of Kashmiri chili powder, Add a pinch of turmeric powder, a half teaspoon of cumin powder, a half teaspoon of coriander powder, A half teaspoon of garam masala powder, add red chili powder as per your taste. Mix well. Add salt as per your taste. Mix well and cook for 2 minutes at low flame. Add onion and tomato paste. Mix well. Cover the lid and cook for 8-10 minutes at low flame but keep stirring in every 2-3 minutes. Add a tablespoon of dry fenugreek leaves which are known as 'Kasuri Methi' in India. Add half cup of water and mix with spice paste. Add semi grilled quails in the pan, Mix well Cover the lid and cook for 5 minutes at low heat. Add 1.5 cups of water. Add more or less as per your choice of gravy. Mix well and increase the flame until it boils, Cover the lid and cook for 15 minutes at low heat. Bater curry is ready. It is am an amazing dish for winter. You can enjoy it with your favorite bread or steamed rice. Serve hot, Garnish with coriander leaves.

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