Monday, August 18, 2008

Palak-Gosht


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.
RECOMMENDED COMBINATIONS:
Arvi ka shorba,Bhendi ka shorba,Dahi ki kadi.
at

5 comments:

  1. YasmeenAugust 20, 2008 at 5:26 AM

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

    ReplyDelete
  2. AnonymousAugust 20, 2008 at 11:56 PM

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

    ReplyDelete
  3. AnonymousJanuary 12, 2009 at 8:51 PM

    lazzat-daar

    ReplyDelete
  4. anwerquadriJuly 9, 2014 at 11:14 PM

    Try adding 2 tablespoons of butter.

    ReplyDelete
  5. UnknownOctober 30, 2016 at 5:00 AM

    nice simple and tasty thats the uniqueness of hyderabadi soul food

    ReplyDelete