Saag Gosht
Ingredients For Saag Gosht:
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 1 Cup or as required
- Tamatar (Tomatoes) chopped 3-4 medium
- Hara lehsan (Green garlic) chopped
- Hari mirch (Green chili) chopped
- Hara dhania (Fresh coriander) chopped
- Badi elaichi (Black cardamom) 1
- Zeera (Cumin seeds) 1 tsp
- Beef boneless cubes ½ kg
- Pyaz (Onion) sliced 1 large
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Pani (Water) 2-3 liters
- Sarson ka saag (Fresh mustard leaves) 2 kg
- Hari mirch (Green chilies) 3
- Sarson ka tail (Mustard oil) 1 Cup
- Laung (Cloves) 8-10
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Whole black pepper) 10-12
- Hari elaichi (Green cardamom) 2
Directions:
- Clean all of the sparkling mustard leaves and wash them very well.
- In a pot, add water and bring it to a boil.
- Add sparkling mustard leaves, and green chilies, blend, and produce it to boil, cowl and boil on medium-low flame for 4-5 hours (grind if preferred) & set aside.
- In the pot, add mustard oil, cloves, cinnamon sticks, complete black pepper, inexperienced cardamom, black cardamom, and cumin seeds, and blend nicely.
- Add beef boneless cubes and mix well till modifications shade.
- Add onion, mix properly and cook dinner for 10-12 minutes.
- Add ginger garlic paste and blend nicely for two mins.
- Add coriander powder,turmeric powder, purple chili powder, and salt, blend properly and cook dinner for five minutes.
- Add water, mix properly and convey it to boil, cover and cook dinner on low flame for 25-30 minutes or till the meat is gentle.
- Add tomatoes and blend nicely, cowl and cook till tomatoes are soft and oil separates.
- Now add boiled sparkling mustard leaves, blend nicely and cook for eight-10 mins.
- Add inexperienced garlic, green chili, and clean coriander and blend well.
- Garnish with green chili, and inexperienced garlic & serve!