Palak Mutton | How to make Palak Mutton

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ByEkta Chopra
Created on 1st Mar 2016
  • Palak Mutton, How to make Palak Mutton
Palak Muttonby Ekta Chopra
  • Palak Mutton | How to make Palak Mutton (18 likes)

  • 0 reviews
    Rate It!
  • By Ekta Chopra
    Created on 1st Mar 2016

Palak Mutton, a deliciously amazing recipe to treat your family members. This recipe of Palak Mutton by Ekta Chopra will definitely help you in its preparation. Surprisingly the preparations for Palak Mutton can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Palak Mutton is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Palak Mutton can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Palak Mutton is just too tempting. Cooking Palak Muttonat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Palak Mutton is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPalak Mutton from Better Butter.

  • Prep Time10mins
  • Cook Time60mins
  • Serves4People
Palak Mutton

Ingredients to make Palak Mutton

  • Mutton: 1/2 kg
  • Palak 250 gms
  • Salt to taste
  • Ginger garlic paste 2 tsp
  • Onion 1/2 kg
  • Tomatoes 1/2 kg
  • Lal mirch 1 tsp
  • Dhaniya powder 1/2 tsp
  • Garam masala 1/2 tsp
  • Oil 4 tbsp
  • Curd 3 tbsp
  • Green coriander for garnish

How to make Palak Mutton

  1. Take spinach and boil it in water and pour cold water and strain.
  2. Blend it in a mixer/blender. keep this paste aside.
  3. Take the 1/2 kg of onions (4 big ones) thinly sliced, saute well.
  4. Saute well in a cooker along with ginger garlic paste, when it becomes slightly brown, add mutton pieces ( half kg here) saute with onions on a low flame till muttons get roasted well.
  5. Add garam masala, meat masala (optional), salt, lal mirch, dhaniya powder and saute.
  6. Add tomato puree of around eight tomatoes. Saute well, add two to three spoons of curd (whisked well).
  7. Let the masala leave oil keep on roasting the masala. This recipe needs a lot of patience and low flame cooking.
  8. Add spinach puree in it and cook again well for sometime. Check if the mutton is cooked perfectly.
  9. Add boiled water as per the gravy you want and give whistles depending on the mutton. I had to give four whistles.
  10. Garnish with green coriander and serve with ulta tawa paratha.

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