Dhaba style Saag Meat winter special Palak Mutton spicy Mutton curry

Ingredients

• 4 medium Onions, sliced
• ¼ cup fresh Fenugreek leaves
• ¾ cup Curd, beaten, curd (yogurt)
• Salt to taste
• ½ tsp Turmeric powder
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Coriander powder
• 1 kg Mutton (with bones) Mutton
• ½ tbsp Ginger Garlic paste
• 3-4 tbsp Oil
• 3 Bay leaf
• 2 Black cardamom, Badi Elaichi
• 2 Cloves, Long
• ¼ tsp Cumin seeds
• Marinated Mutton
• Salt to taste
• a few fresh fenugreek leaves
• Little water
• 1 tbsp Oil
• 1 tbsp Ghee
• 1 inch Ginger (peeled & chopped) Ginger
• 4-5 Garlic cloves, chopped, garlic
• 2 medium Onions, chopped
• 2-3 Green chillies, less spicy
• 2 Dry red chillies
• 2 medium bunch fresh Spinach leaves, chopped
• ¼ cup Amaranth (Bathua) Bathua
• Salt to taste
• Little water
• 1 tbsp Butter, cubed, butter
• Pressure Cooked Mutton
• ½ tbsp unsalted Butter or white butter, cubed (optional)
• ½ tsp Mustard oil
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, degi red chili powder, coriander powder, mutton, ginger garlic paste and mix it well.
2. Keep it aside for further use.
3. In a pressure cooker, add oil. Once it’s hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter.
4. Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while.
5. Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender.
6. Keep it aside for further use.
7. In a kadai, add oil, ghee. Once it’s hot, add ginger, garlic, onion, green chillies and sauté for a minute.
8. Add dry red chillies and sauté well. Add spinach, amaranth leaves, salt to taste, water and sauté well.
9. Add butter, close the lid and cook it for 3-4 minutes.
10. Add cooked mutton and let it simmer for a while.
11. To finish, add unsalted Butter or white butter, mustard oil and stir it well.