|| Saag Meat || |
dam aloo || cauliflower || haryali tikka || saag meat || egg curry || murg kaali mirch || tandoori chicken || |
ingredients : |
method : |
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500gms mutton (assorted cuts) 1 bunch spinach leaves (paalak) 3 tbsp. oil 3 onions - ground to paste 1 1/2 tsp. ginger paste 1 1/2 garlic paste 2 tbsp. tomato puree salt to taste 1 tsp. zeera (cumin) powder 1 tsp. dhania (coriander) powder 1/2 tsp. chilli powder 1 tsp. khus khus (poppy seeds) garam masala to sprinkle |
Boil the spinach leaves & grind to a fine paste. Heat oil and fry onion paste until golden brown.Add ginger and garlic pastes and fry for 2-3 minutes. Add the mutton pieces, chilli powder, khus khus and salt. 'Bhuno' over medium heat until meat is browned. Add the zeera powder, dhania powder, tomato powder, tomato puree and the ground spinach. Simmer & cover, stirring occasionally until mutton is tender. Sprinkle with garam masala and serve hot with boiled rice. |
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north indian recepies ||
south indian recepies ||
west indian recepies ||
punjabi recepies rajasthani recepies || kashmiri recepies || non vegetarian || pure vegetarian © 2004 purple crafts. all rights reserved. |