Seasoning to Cook Fenugreek Mutton Curry (methi makhana gosht) Perfect

Fenugreek Mutton Curry (methi makhana gosht).

Fenugreek Mutton Curry (methi makhana gosht) Cooking Fenugreek Mutton Curry (methi makhana gosht) is a fun point, furthermore it comes to be much more unique value if you cook it on your own. By utilizing the following 19 active ingredients, you can begin cooking 3 actions. observe the following section for you to begin cooking instantly.

Ingredients Fenugreek Mutton Curry (methi makhana gosht)

  1. Provide 1 kg boneless mutton pieces (clean, washed & chopped into cubes) 4 tbsp ginger garlic paste.
  2. Give to taste of salt.
  3. You need 4 for onions finely chopped.
  4. Provide 300 ml – tomato puree.
  5. Prepare 1 cup of curd.
  6. Need 1/2 cup of roasted makhana (fox nuts).
  7. Give 2 cups methi leaves chopped.
  8. Require 1 tbsp of kasuri methi.
  9. Provide 2 tsp red chilli powder,.
  10. Require 3 tsp haldi powder,.
  11. Require 3 tsp for coriander powder.
  12. It’s 3 tsp of garam masala.
  13. Require 6-7 tbsp of oil.
  14. It’s 4-5 of bay leaves/tej patta.
  15. Prepare 2-3 of whole dry red chillies.
  16. Prepare 1 – juice of lemon.
  17. Prepare 2-3 for green chillies finely chopped.
  18. Prepare water as required.
  19. Require of few coriander leaves for garnish.

Fenugreek Mutton Curry (methi makhana gosht) making

  1. In a pressure cooker add the mutton pieces, 2 tbsp ginger garlic paste,1 tsp haldi powder & 3-4 cups water. close lid & cook for 10-12 whistles. wait for pressure to go & remove the lid. chk the mutton pieces if it's done. if still raw add more water & cook for few more minutes. cook until is mutton is tender..
  2. Heat oil. add the bay leaves & red chillies. let it splutter. add the onions & cook till onions are translucent & golden brown. add remaining ginger garlic paste & little bit of water. cook for few minutes. add red chilli powder, haldi powder, coriander powder & garam masala powder. cook for few seconds. when the oil floats on top add the curd & tomato puree & give it a nice stir..
  3. Add chopped methi leaves, boiled mutton pieces, roasted makhana & green chillies. close the lid & cook for few minutes on medium heat. add kasuri methi powder & chk for salt. cook for few minutes until oil floats on top. garnish with coriander leaves & serve hot with whole wheat buns..

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