INGREDIENTS
2-3 bundles palak [spinach]
1 ¼ tsp haldi
½ kg meat [undercut]
1 ½ tsp gin garlic paste
1 large onion (chop)
Oil
½ tsp garam masala
1 dsp vinegar
1 ½ tsp dhania pdr
Salt
1 ½ tsp jeera pdr
2 potatoes (cut into quarters)
METHOD
Marinade meat in ginger garlic paste & vinegar as long as possible. Add dry masalas to it. Wash palak well and boil in very little water till soft. Puree when cold. Heat oil. Fry chopped onion. Add meat piece by piece with hot fire. Brown well. Add palak, potatoes and water-1 cup. Simmer till cooked. (If ordinary meat is used pressure cook for about 30 mins and then add potatoes.)
2-3 bundles palak [spinach]
1 ¼ tsp haldi
½ kg meat [undercut]
1 ½ tsp gin garlic paste
1 large onion (chop)
Oil
½ tsp garam masala
1 dsp vinegar
1 ½ tsp dhania pdr
Salt
1 ½ tsp jeera pdr
2 potatoes (cut into quarters)
METHOD
Marinade meat in ginger garlic paste & vinegar as long as possible. Add dry masalas to it. Wash palak well and boil in very little water till soft. Puree when cold. Heat oil. Fry chopped onion. Add meat piece by piece with hot fire. Brown well. Add palak, potatoes and water-1 cup. Simmer till cooked. (If ordinary meat is used pressure cook for about 30 mins and then add potatoes.)
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