Add 2 tsp of meat masala powder and mix it with the rest, till the flavour is released.
Keep stirring the mix on a medium flame, till the onions are translucent.
Add the beef stock cube and 1/4 glass of water and keep on low flame for around 4 mins.
:- Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.
Add the 1/2 cooked meat and mix well.
Keep on medium flame, till the meat is cooked thoroughly.
Add 1/4 cup of water and the potato flakes/powder and mix well.
:- You can vary the amount of the water/potato mix to desired thickness of the dish.
Remove from the flame and hold for 3 - 5 mins, before serving.
:- Keep adding water as neccessary to prevent the mix from sticking to the bottom of the pan.
:- The longer the onions are sauteed in oil in medium flame, the softer they become and the tastier it is.
:- If you can`t get the mashed potato mix, thoroughly boil potatoes in water and use a spoon or a ladle to mash them. But this may not have the same effect, if not done to perfection. Alternately Mash potato
:- If you are using beef stock, there is no need to add more salt. Otherwise add salt to your taste. Beef stock may contain Mono Sodium Glutamate and hence would not be suitable for everyone. Recomended: Beef Stock
:- The chillies used in the above preperation are mild green chillies about the length of around 5 inches.
:- The onions used are the size of a tennis ball.
:- You can also microwave the pork on full power (850W) for about 15 mins, stirring at regular intervals of 5 mins, instead of cooking it as given in step 1.
:- If it is hard to get meat masala try Meat Masala.