Monday, August 18, 2008


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
  • 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.


Yasmeen said...

Adding soya to palak is just how my mom used to make. soya gives a very subtle taste the curry.

Anonymous said...

Palak gosh with Soya and Achaar. Dont remember when i had it last time.. Missing it.Thanks for making me remember my childhood days.

Haseeb said...


anwerquadri said...

Try adding 2 tablespoons of butter.

fatima kha n said...

nice simple and tasty thats the uniqueness of hyderabadi soul food