Quails cooked in pickling spices in an earthenware pot. This recipe dates back to the year 1892, attributed to Maharaj Raja Rajinder Singh. It is a complex and flavorful dish that combines marinated quails, vibrant spinach and green pastes, and a rich, spiced gravy, all slow-cooked in a sealed earthenware pot for a unique and aromatic experience.
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Clean the quails and make gashes with a sharp knife.
Marinate with a small amount of ginger and garlic paste and salt. Leave aside for 30 minutes.
Cream the curd cheese to a creamy texture.
Heat mustard oil and remove from fire.
Add turmeric and half of the red chili powder. Mix well.
Marinate the quails with this masala and leave to cook in the fridge for at least 3-4 hours.
Clean and wash the spinach.
Plunge in hot boiling water for 3 minutes, drain, and immediately put in ice-cold water.
Grind to a paste with no or minimal water.
Clean the mint, coriander, and spring onion.
Fry in hot oil for less than 10 seconds.
Remove from oil, drain, and grind to a paste.
Heat ghee and add black onion seeds, mustard seeds, fenugreek seeds, and fennel seeds. Sauté.
Add chopped onions and sauté until brown.
Add whole red chilies, tomatoes, red chili powder, and turmeric powder. Sauté until oil oozes out.
Add half of the whole green chilies and remove from flame.
Season with salt.
Skewer the quails and whole tomatoes on a seekh and cook in a tandoor or open sigri until half done.
Reserve the whole quails and cut the tomatoes into quarters.
In a pot, add ghee and sauté chopped ginger, garlic, and chopped green chilies for a few minutes.
Add the onion and tomato gravy and sauté.
Add the pre-cooked quails and sauté.
Take an earthenware pot and place a spoonful of spinach paste.
Add half of the quails, tomato quarters, pickled onions, and green paste.
Top up with the remaining quails, spinach paste, pickled onions, and tomatoes.
Add a spoonful of ghee, seal with atta dough, and cook in dum over simmering charcoal or in an oven for 20 minutes at 180°C.
Open the lid and serve garnished with lime juice.
Ensure the quails are marinated for at least 3-4 hours to enhance flavor.
Plunging spinach into ice-cold water after boiling helps retain its vibrant green color.
Seal the earthenware pot tightly with dough to trap the steam and enhance the dum cooking process.
Can I use chicken instead of quails?
Yes, you can substitute quails with small chicken pieces, but the cooking time may vary.
What is the purpose of using an earthenware pot?
The earthenware pot helps retain moisture and enhances the flavor by slow-cooking the dish in its own juices.
Can I skip the tandoor or sigri step?
While the tandoor or sigri step adds a smoky flavor, you can cook the quails directly in the gravy if needed.
How do I ensure the spinach paste remains vibrant green?
Blanch the spinach in boiling water and immediately transfer it to ice-cold water to retain its color.
Can I prepare this dish in advance?
Yes, you can prepare the components like marinated quails, spinach paste, and gravy in advance and assemble them before cooking in dum.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
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