An all-time winter favourite. Combination of various greens with mutton. Absolutely mind-blowing flavours of green coriander & Green (Methi) fenugreek leaves. Slight pungency of green chillies & the rich texture of spinach. All combine with mutton to give a delicious, warm, filling feel.
Non-vegetarian
Saag Gosht
Method
This one I decided to do in a pressure cooker. On the Gas Stove. I decided too near to the dinner time, so using a degh or a handi had to be ruled out.
Put the Cooker on the burner.
Add oil. (Keep the flame on High all the time).
Add sabut garam masalas.
When they start crackling and float to the top, add onion paste.
When the oil starts showing on the top, add Ginger garlic paste.
After 5 minutes add diced tomato, followed by the curd, whisked along with 2 tsp salt, 1 ts lal mirch, 1 tsp haldi powder and 5 tsp of the coriander powder.
Let the mix cook on the sim, stirring occasionally, till the oil starts showing on the top again. Add mutton
Cook the mutton on the high heat now, till the water has almost disappeared, and oil starts showing on the sides.
Add blanched & pureed spinach to the pot. Keep stirring till the moisture disappears again.
Add pureed mix of fresh green coriander & chillies to the pot, and cook on medium heat for a couple of minutes.
Add the last ingredient. Finely chopped green methi leaves. Stir around for a minute.
Add boiling hot water , about 200 ml, to the pot.
Close the lid on the pressure cooker. Wait for the full pressure whistle to signal. Then cook for 15 minutes on the sim. Take off the stove immediately.
Wait for the pressure to be released fully (about 15 minutes, usually) before opening the cooker and serving. No garnishing required.
Memories from the kitchen
