First put the oil in a cooker on medium flame and keep it warm.
When the oil becomes hot, add onion and golden in it and fry it.
Then add cinnamon, cinnamon, cloves and cardamom to it after that.
After frying for 4-5 minutes, add meat and salt to it. After cooking for 10 minutes, add all the spices (except garam masala), garlic-ginger paste and tomatoes and mix well. Fry the tomatoes until they drop and leave the oil.
Now put 2 cups of water and garam masala in the cooker and close the lid and apply 2 whistles on high flame.
After two whistles, slow the flame and let the meat cook for 25 minutes.
After this, after finishing the cooker pressure, open the lid and add chopped beans.
- When the frank becomes soft, stop the flame.
- Bhindiwala meat is ready, eat it with roti, naan or tandoori roti and eat it with pleasure.