SAAG MEAT | DHABA WALI SAAG MEAT RECIPE | PALAK GOSHT RESTAURANT STYLE скачать в хорошем качестве

SAAG MEAT | DHABA WALI SAAG MEAT RECIPE | PALAK GOSHT RESTAURANT STYLE

Saag Meat | Dhaba Wali Saag Meat Recipe | Saag Gosht Recipe | Palak Gosht Restaurant Style | Saag Gosht | Palak Gosht Recipe | Spinach Mutton Curry | Palak Mutton Recipe | Dhaba Style Palak Gosht | Saag Meat Recipe Ingredients for Saag Meat Recipe: (Tsp-Teaspoon; Tbsp-Tablespoon) Mutton, with fat and bones- 500 gms Tempering: Cumin Seeds-1 tsp Green cardamom- 3 Cinnamon-1 Cloves-3 Black Cardamom-2 Bay Leaf-1 Whole Red Chillies-3 Mace (Javitri)-1 Spice Powders: Turmeric powder-1/2 tsp Red Chilli Powder-1 tsp Coriander powder-2 tsp Garam Masala Powder-3/4 tsp To cook mutton: Groundnut Oil- 4-5 tbsp Onions, sliced - 2 medium (150 gms) Ginger garlic paste-2 tsp Tomato sliced- 1 big (100 gms) Salt-1 tsp Water- 225-250 ml Kasuri Methi-2 tsp While blanching palak (spinach) Palak (Spinach) leaves- 150- 160 gms Coriander leaves and stems- 30 gms Green chillies -3 Tempering to finish: Groundnut oil-2 tbsp Crushed garlic with skin-3 Red chillies -3 Preparation: Wash and cut the spinach and coriander leaves into smaller pieces. Also cut the green chillies into two. Peel and slice the onions and the tomatoes. Heat a pan with water and allow it to come to boil. Now add all the washed greens and stir it in. Boil on high heat for around 2 mins, giving these a stir. Remove the greens and add these to a bowl of cold water. Remove and use a colander to drain the water. Once cooled add these to a grinder and blend it. Now add half a cup of water and blend it to a to a smooth paste. Process: Heat oil in a pressure cooker and add all the whole spices. Give a stir and then add the sliced onions. Mix and fry on medium heat for around 4-5 mins and then add the mutton pieces. Mix and sear on high heat for around 2-3 mins till the colour changes. Add the ginger garlic paste and continue frying on medium heat for around 2 mins. Now add the sliced tomatoes, spice powders and salt. Give a mix and keep frying on medium heat for around 3-4 mins till the tomatoes are soft & pulpy. Now add around 225-250 ml water, give a mix and pressure cook for 3-4 whistles till the meat is tender. Once the pressure is released, open the lid and add the blended spinach mix. Give a stir and add the kasuri methi and garam masala powder. Mix and simmer on low heat for around 4-5 mins. For the tempering at the end, take a tempering spoon and heat 2 tbsp oil. Add the crushed garlic cloves and red chillies, give a stir for around 30 secs and add this to the curry. Mix and switch off heat. #saagmeat #palakgosht #palakgoshtrecipe #saaggosht #palakmutton #saaggoshtrecipe #spiceeats #spiceeatsrecipes