Buff curry

How to Make Buff Curry with Century Meat Masala?

Nepali foods have an authentic flavor that makes you eat more. Buff curry is a Nepali popular side dish that is served with rice or roti.

Making a delicious buff curry is an art. When you Google buff curry, you will find many methods to prepare the buff curry. And every buff curry recipe you try in your home will have a different taste from the previous buff curry you prepared. The taste may vary because of the masala used and the method of cooking.

You will find the simplest to complex methods of making buff curry. This buff curry recipe is quite simple and has not used any fancy ingredients. You can prepare buff curry from all the ingredients available in your kitchen cabinet.

This recipe uses Century meat masala to make an authentic and aromatic buff curry that makes everyone praise your cooking skills. You can buy Century meat masala from the nearby store or online store.

Steps to prepare buff curry with Century meat masala

Ingredients:

  • Buffalo meat
  • Onion
  • Tomato puree
  • Ginger garlic paste
  • Mustard oil
  • Salt
  • Masala: Turmeric, coriander powder, garam masala, Century meat masala, red chili powder
  • Spices: Black peppercorn, cumin seeds, cinnamon stick, black cardamom, bay leaves

Prepare tomato puree

tomato puree
tomato puree

Step 1:

You will need four medium-size tomatoes to make tomato puree. Gently drain them to remove dirt.

Step 2:

Roughly chop the tomatoes.

Step 3:

Put the pieces of tomatoes in the blender. Blend them to get it in liquid form.

Step 4:

Pour the tomato puree into the bowl.

Tomato puree is ready. You will need to add tomato puree in the upcoming steps,  if you don’t have time to make tomato puree, you can also use hot tomato sauce. You will need around three to four tablespoons of hot tomato sauce.

Roast spices and makes masala paste

Roast spices

Roasting the spices and making masala paste is an optional step. You may skip this step. But if you have time, better to roast spices and prepare masala paste. Using roasted spices adds flavor, and masala paste blend well in the buff curry.

Step 1:

Keep a non-stick pan or regular pan on the stove to heat for a few seconds.

Step 2:

Roast one bay leave, one-inch cinnamon stick, one black cardamom, one teaspoon cumin seeds, and one teaspoon black peppercorn.

Step 3:

Roast the spices on a medium flame for about one minute.

Transfer the roasted spices from pan to small bowl. Now you need to make masala paste for a buff curry.

 Masala paste

masala paste
masala paste

To make the buff masala paste, you will need half tablespoon turmeric, half tablespoon coriander powder, one tablespoon garam masala, one tablespoon Century meat masala, and half tablespoon red chili powder.

Put all the masalas in the small bowl and add about one to two tablespoons of water. Mix the masala gently until you get a smooth and thick paste. You can add water to masala if the paste is not smooth.

If you are skipping this step, you can directly use spices and masala while preparing buff curry. So, the tomato puree, spices, and masala paste are ready, you can start preparing buff curry.

Prepare buff curry

Get ready will all the necessary ingredients to prepare the buff curry. Make sure you are ready with all the ingredients on the tables so that you don’t have to look for any ingredient in the cabinet while cooking.

buff meat
buff meat

Step 1:

You need to get 700 gm of buff meat to prepare the buff curry. 700 gm of buff meats are enough for a small family.

Step 2:

Remove all the fat attached to buff meat. cooking meat with fat is healthy for the body and doesn’t taste good in buff curry.

Step 3:

Darin the buff meat to remove unwanted substances from the meat.

Step 4:

Chop the buff meat into medium size cubes. If you don’t like chopping the meat at home you can ask the butcher in the shop to chop for you and later at home you can clean it. You can also buy frozen buff meat from the store. Frozen buff meat is quite easy to cut giving it an accurate shape.

Step 5:

Take one medium or large size onion and chop it finely. Make sure you chop the onion very finely because you don’t want to bite the onion while eating buff curry.

Step 6:

Take a pressure cooker and keep it on the stove to heat for a few seconds.

Step 7:

When the pressure cooker is hot, add four tablespoons mustard oil. Using mustard oil makes the buff curry taste delicious. If you don’t have mustard oil, you can also use regular vegetable oil. However, some people don’t like the taste of mustard oil. So, you can use vegetable oil instead of mustard oil depending upon whom you are cooking.

Step 8:

In the hot oil, put chopped onions. Keep the flame medium to avoid burning onion. Stir the onion until the onions are golden brown.

onion
onion

Step 9:

Stir the onions for two to three minutes. You don’t have to stir the onions continuously, you can stir them at a certain interval. Just make sure you don’t burn them.

Step 10:

Put all the roasted spices in the pressure cooker. If you are not roasting the spices, you can directly put them in this step.

Step 11:

Add half tablespoon ginger-garlic paste. You can use readymade ginger garlic paste from the store if you don’t have time to make fresh ginger-garlic paste. However, it’s always better to use fresh ginger-garlic paste than readymade because it enhances the taste of buff curry.

Step 12:

Stir the mixture very well. Allow the spices to cook for two to three minutes. Ensure that you work in the medium flame.

Step 13:

Pour the masala paste into the mixture, then stir it well.

Step 14:

Add one and a half teaspoon salt to the mixture. You may increase or decrease the quantity of salt depending upon your taste. Give it a nice mix.

Step 15:

Now add tomato puree to the mixture. Mix it well.

Step 16:

Add buff meat to the mixture and give it a good stir.

Step 17:

Pour two glass of water and stir it.

Step 18:

Put the lid and lock the pressure cooker then let the meat cook for 40-45 minutes.

Following this recipe, you will get aromatic and soft buff curry.

 

 

 

 

 

 

 

 

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