Pigeon gravy

    50 mins

    This is a spicy pigeon dish that tastes great with chapati or plain rice. Although it has become a rare dish in Bangladesh now a days, it used to be very famous in Mughal times.


    Dhaka, Bangladesh
    11 people made this

    Serves: 5 

    • 1/2 cup soybean oil
    • 1 cup garlic cloves
    • 1 cup onion slices
    • 2 tablespoons onion paste
    • 1 tablespoon ginger paste
    • 1 tablespoon coriander paste
    • 1 tablespoon cumin paste
    • 2 tablespoons chilli paste
    • 2 each- cardamom, bay leaf and cinnamon sticks, ground onto paste
    • 1 tablespoon turmeric powder
    • 2 pigeons, sliced and washed
    • Water as needed

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat a pan with oil. Add the garlic cloves and onion slices. Stir and fry.
    2. Add the onion, ginger, coriander, cumin, chilli and cardamom, bay leaf and cinnamon pastes. Stir and add the turmeric powder and the pigeon slices.
    3. Cook until the water released dries to form a thick gravy.
    4. Add 1 cup of water and allow the meat to cook.
    5. When the water dries up and the oil has surfaced on top, the meat should become soft and tender. Simmer for a few more minutes and serve.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)