MASALEDAR MUTTON PALAK SHORABA
(SPICY SPINACH MUTTON)
INGREDIENTS
½ kg mutton
1 cup blanched finely chopped spinach
2 onions finely chopped, 1 tomato finely chopped
¼ cup beaten yoghurt,
1”x6 ginger finely sliced
8-10 garlic flakes finely chopped
1 tsp turmeric powder, 2 tsp dhania powder
6-8 whole red chilly, 2 tsp red chilly powder
4-6 green cardamoms, 1 black cardamom
1”x1 cinnamon stick, 1 tsp dengi (Kashmiri) mirch
8-10 black pepper corns, 2 bay leaves
1 tsp garam masala powder
½ cup mustard oil
A bunch of coriander leaves
Salt to taste
METHOD
1Heat oil in a deep bottom pan or kadahi, add garlic flakes and bay leaves, let it splutter, add onion and fry till golden brown
2 Add mutton and cook for some time till the mutton is soften and onions are tender, add ginger and garlic, cook on low flame, add tomato and cook for few minutes, add turmeric powder, dhania powder cinnamon stick, cardamom and black pepper corns, let it be cooked simmer, till the mutton is done, add some water in between if required.
3 Now add spinach and cook for some more time till the spinach are thoroughly mixed and make a thick paste with the mutton.
Add red chilly and dengi mirch, cook till the gravy is of desired consistency
4 Add garam masala, garnish with coriander leaves and serve hot with Nan, Roti or Paratha
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Lalit Niranjan
04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
