Delhi ka Saag Gosht | Shireen Anwar | Mazeedar Resipes
Delhi ka Saag Gosht
Shireen Anwar
Delhi ka Saag Gosht by Shireen Anwar
Mazeedar Resipes
A quick recipe for all those love to cook for themselves and for the families.
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Sarson ka saag gosht (Winter special) recipe by zaika e lucknow
????Ingredients:-
• Mustard leaves 1 kg
• Meat 1/2 kg
• Cinnamon stick 2
• Black cardamom 2
• Cloves 4 to 5
• Black pepper 10
• Green cardamom 3 to 4
• Small piece of Mace flower
• Bay leaf 2 to 3
• Cumin seeds 1 tsp
• Dry red chillies 5 to 6
• Onions 3 Medium size
• Coriander powder 1 tsp
• Turmeric powder 1/4 tsp
• Kashmiri red chilli powder 1 tsp
• Tomatoes 2 medium size
• Salt 1 tbsp
• Ginger garlic paste 2-3 tbsp
• Green chillies 3 to 4
• Garam masala powder 1/2 tsp
• Mace + green cardamom + nutmeg = 1/4 tsp powder
• Water as required
• Mustard oil 100 ml
Bilal's Kitchen: How to cook Lamb Saag AKA Palak Gosht
Chef Bilal Samed shows you how to cook a perfect authentic Palak Gosht AKA Lamb Saag. Visit mhariam.co.uk for more recipes or visit Mhariam Restaurant in Timperley Village, Altrincham.
Restaurant Style Palak Gosht Recipe By Food Fusion
A perfect restaurant style Palak Gosht Recipe For you today. #HappyCookingToYou #FoodFusion #ShanFoods
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perfect Restaurant style Palak Gosht
Serves 5-6
Recipe in English:
Ingredients:
-Water 1 cup
-Palak (Spinach) chopped 1 kg
-Hara dhania (Fresh coriander) ½ cup
-Methi (Fenugreek leaves) ½ cup
-Podina (Mint leaves) ½ cup
-Doodh (Milk) ½ cup
-Cooking oil ½ cup
-Pyaz (Onion) sliced 2 medium
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 4
-Hari elaichi (Green cardamom) 2
-Tez pata (Bay leaf) 1
-Zeera (Cumin seeds) 1 tbs
-Beef boneless ½ kg
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Qorma masala 1 & ½ tbs
-Tamatar (Tomato) cubes 3 medium
-Water 2 cups
-Kali mirch (Black pepper) crushed 1 tsp
-Garam masala powder 1 tsp
-Hari mirch (Green chilli) 3-4
-Cream ¼ cup
-Hari mirch (Green chilies) sliced
-Hara dhania (Fresh coriander)
Directions:
-In a wok add water and bring it to boil.
-Add spinach, fresh coriander, fenugreek leaves, mint leaves, cover and cook on low flame for 4-5 minutes.
-Blend with the help of blender.
-Cook on high flame for 2-3 minutes.
-Add milk, mix well and cook for 4-5 minutes or until dries up. Set aside.
-In a pressure cooker add oil, onion and sauté for 1 minute.
-Add cinnamon sticks, cloves, green cardamom, bay leaf, cumin seeds and mix well.
-Add beef, mix well.
-Add ginger garlic paste, mix well and cook until it changes colour.
-Add salt, red chilli powder, turmeric powder, qorma masala and mix well.
-Add tomatoes and mix well.
-Add water, mix well, cover and cook until meat tenders (18-20 minutes).
-Open the lid and cook for 6-8 minutes or until water dries up and oil separates.
-Add black pepper crushed, garam masala powder and mix well.
-Add green chilies and mix well.
-Add blended spinach mixture, mix well and cook for 6-8 minutes.
-Add cream and mix well. Cook for few minutes or until oil separates.
-Garnish with green chilies, fresh coriander & serve with chapati.
Recipe in Urdu:
Ajza:
-Water 1 cup
-Palak (Spinach) chopped 1 kg
-Hara dhania (Fresh coriander) ½ cup
-Methi (Fenugreek leaves) ½ cup
-Podina (Mint leaves) ½ cup
-Doodh (Milk) ½ cup
-Cooking oil ½ cup
-Pyaz (Onion) sliced 2 medium
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 4
-Hari elaichi (Green cardamom) 2
-Tez pata (Bay leaf) 1
-Zeera (Cumin seeds) 1 tbs
-Beef boneless ½ kg
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Qorma masala 1 & ½ tbs
-Tamatar (Tomato) cubes 3 medium
-Water 2 cups
-Kali mirch (Black pepper) crushed 1 tsp
-Garam masala powder 1 tsp
-Hari mirch (Green chilli) 3-4
-Cream ¼ cup
-Green chilies sliced
-Fresh coriander
Tarkeeb:
-Karahi may pani daal kar ubal len.
-Ab paalak, hara dhania, methi, podina daal kar dhak den or dheemi aanch par 4-5 minutes tak pakayen.
-Blender ki madad se blend karlen or taiz aanch par 2-3 minutes pakayen.
-Doodh shamil kar k milayen or 4-5 minutes tak paka kar khushk karen or alag rakh den.
-Pressure cooker may tel or pyaz daal kar halka fry karen.
-Darchini, laung, hari elaichi, tez patta, zeera daal kar milayen.
-Gosht daal kar milayen.
-Adrak lehsan paste daal kar rang badalne tak pakayen.
-Namak, lal mirch powder, haldi powder or qorma masala daal kar achi tarah milayen.
-Tamatar daal kar mix karen.
-Pani daal kar milayen or cooker band kar k gosht ko galayen (18-20 minutes).
-Cooker khol kar 6-8 minutes tak pakayen k pani khush hojaye or tel alag hojaye.
-Ab kali mirch crushed, garam masala powder daal kar mix karen.
-Hari mirch daal kar milayen.
-Ab pisi hui paalak ka mixture daal kar mix karen or 6-8 minutes tak pakayen.
-Cream daal kar milayen or itna pakayen k tel alag hojaye.
-Hari mirch or hara dhania se garnish kar k serve karen.
PERFECT SPICY LAMB SAAG FROM SCRATCH (PALAK/SAAG GOSHT)
This is a indian restaurant favourite, Lamb Saag, cooked from scratch. You will love this recipe.
The secret to the vibrant green colour is due to the way the spinach is prepared. Also by marinating the lamb in yoghurt you get a much more tender lamb
Enjoy
For the full detailed recipe visit SpicyDinners.com
The song is Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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