👨‍🍳 Instructions

1. 1

   Clean the pigeon meat thoroughly and cut into serving pieces. Wash and drain well.

   💡 Tip: Ensure the pigeon meat is well cleaned to remove any impurities.
2. 2

   Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add Panch Phoron, cinnamon sticks, cardamom pods, cloves, and bay leaves. Sauté for about 30 seconds until fragrant.

   💡 Tip: Blooming the whole spices in oil releases their aromatic oils.
3. 3

   Add the finely chopped onions and fry until they are soft and translucent, about 5-7 minutes.

   💡 Tip: Cook onions slowly to develop a sweet base for the curry.
4. 4

   Add ginger paste and garlic paste. Sauté for another 1-2 minutes until the raw smell disappears.

   💡 Tip: Cooking ginger and garlic well prevents a raw taste in the curry.
5. 5

   Add turmeric powder, red chili powder, coriander powder, cumin powder, and curry powder. Stir well and cook for about a minute until the spices are fragrant.

   💡 Tip: Toasting the ground spices briefly in the oil enhances their flavor.
6. 6

   Add the pigeon pieces to the pot. Stir well to coat the meat with the spice mixture. Cook for about 5 minutes, stirring occasionally, until the meat is lightly browned.

   💡 Tip: Browning the pigeon meat adds depth of flavor.
7. 7

   Pour in the water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for about 1 hour, or until the pigeon meat is tender. Stir occasionally and add more water if needed.

   💡 Tip: Pigeon meat can be tough, so slow simmering is essential for tenderness.
8. 8

   Once the meat is tender and the gravy has thickened to your desired consistency, taste and adjust seasoning. Serve hot with steamed rice or roti.

   💡 Tip: This curry is best enjoyed with plain rice to soak up the flavorful gravy.