A Mild Indian curry of meat, chicken, fish or vegetables.
Expoert chef of Sultan Hyder wheree always preparing special dishes to impress royal family, delicious item which were being prepared with extreme use of herbs and aromatic spices became populer, different type of fresh green leaves and herbs added liveliness it items and made them delicious.

( Boil beans and red meat along with 4 cloves, 1 inch long piece cinnamom, bay leaves and salt) or ( Rub salt and lime juice on chicken, drain out the juice off treated chicken, then boil till it half done, don't forget if it is full cooked then it will be over cooked while preparing dish) or (Boil lintel or vegetables with salt, boil it unlidded to preserve natural colour , keep it little under cooked)

• Strain it to separate stock and pieces, set it aside, save stock which is important in cooking.
• Dissolve 3 tbs. Khasiyat hyderabadi curry paste in 3 cup stock/warm water set it aside.
• Put frying pan on high heat with 1 tbs. oil and bring oil to proper temperature.
• Add 1/4 tsp. asafetida and fry it till it becomes brown.
• fry diluted khasiyat hyderabadi curry paste solustion in it, stir throughly. Stir it about 30 seconds.
• Then add pre cooked item mix it throughly in fried paste.
• Now lower the heat and include 3/4 cup stock, simmer it slowly thill gravy and pieces combine throughly and sauce becomes thicker.
• Garinsh it with coriander leaves, tomato wedges at two ends of serving plate. and serve it hot with chappathis or rice.