🤯Extreme Cooking !! Induction Ka exam 😳

Ingredients

• 1 kg Goat or Beef Trotters (cleaned, trimmed and soaked)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 3 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 0.5 cup Plain Full‑Fat Yogurt (whisked until smooth)
• 1 tsp Turmeric Powder
• 2 tsp Red Chili Powder (adjust to heat preference)
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 2 tsp Salt (or to taste)
• 2.5 liter Water (enough to cover the meat)
• 0.25 cup Fresh Cilantro (chopped for garnish)
• 1 Lemon Wedges (for serving)

Instructions

1. Clean and Soak the Trotters

   Rinse the trotters under cold water, scrub any remaining bone fragments, then soak them in a bowl of water with a splash of vinegar for 10 minutes. Drain and pat dry.

   Time: PT10M

2. Prepare Vegetables and Paste

   Thinly slice the onions, chop the tomatoes, and measure out the ginger‑garlic paste, yogurt and spices.

   Time: PT10M

3. Sauté Onions

   Add 2 tbsp oil to the pressure cooker, set the induction to medium heat, and sauté the sliced onions until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Ginger‑Garlic Paste

   Stir in the ginger‑garlic paste and cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Cook Tomatoes

   Add the chopped tomatoes, season with a pinch of salt, and cook until they break down and the oil separates, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Spice It Up

   Stir in turmeric, red chili powder, coriander powder and the remaining salt. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium

7. Add Trotters

   Add the cleaned trotters to the pot, coating them well with the onion‑tomato‑spice mixture.

   Time: PT2M

   Temperature: Medium

8. Pressure Cook

   Pour in enough water to fully cover the meat (about 2.5 L). Secure the pressure cooker lid, bring to high pressure and cook for 45 minutes.

   Time: PT45M

   Temperature: High pressure

9. Release Pressure & Check Tenderness

   Turn off the heat and let the pressure release naturally for 10 minutes, then quick‑release any remaining steam. Open the lid and test a piece of meat; it should fall off the bone easily.

   Time: PT10M

10. Finish with Yogurt and Garam Masala

    Reduce the heat to low, slowly stir in the whisked yogurt a little at a time to prevent curdling. Add garam masala and simmer for 5 minutes.

    Time: PT5M

    Temperature: Low

11. Garnish and Serve

    Turn off the heat, garnish with chopped cilantro and serve with lemon wedges and warm pav or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g