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INGREDIENTS: Mutton with bones 1/4th kilo Palak(spinach) 1 big bunch Soya(optional) 1/2 of very small bunch say 2Tspns Onion 1 large Green chilles 6 Red chilli pwdr 2Tspns Turmeric pwdr 1/4th Tspn Ginger-Garlic paste 2Tbspns Oil for cooking Salt to taste METHOD
Arvi ka shorba,Bhendi ka shorba,Dahi ki kadi.
- Cut the palak to small and wash properly for 3-4 times together with soya.
- Heat 5 Tbspns of oil in a cooker and add onion and fry till golden brown later add ginger-garlic paste and fry for a minute.
- Now add the meat with salt,red chilli pwdr and turmeric powder with 1 and 1/2 cups of water and pressure cook for 15-20mins on low flame. Add the cut spinach and again pressure cook for 5-8mins on low flame.
- Spinach leaves in lot of water.,so keep frying(bhuno) till all the water evaporates and oil starts leaving the sides.
Arvi ka shorba,Bhendi ka shorba,Dahi ki kadi.
5 comments:
Adding soya to palak is just how my mom used to make. soya gives a very subtle taste the curry.
Palak gosh with Soya and Achaar. Dont remember when i had it last time.. Missing it.Thanks for making me remember my childhood days.
lazzat-daar
Try adding 2 tablespoons of butter.
nice simple and tasty thats the uniqueness of hyderabadi soul food
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