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Hara lehsan

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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:

  1. Clean all of the sparkling mustard leaves and wash them very well.
  2. In a pot, add water and bring it to a boil.
  3. 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.
  4. In the pot, add mustard oil, cloves, cinnamon sticks, complete black pepper, inexperienced cardamom, black cardamom, and cumin seeds, and blend nicely.
  5. Add beef boneless cubes and mix well till modifications shade.
  6. Add onion, mix properly and cook dinner for 10-12 minutes.
  7. Add ginger garlic paste and blend nicely for two mins.
  8. Add coriander powder,turmeric powder, purple chili powder, and salt, blend properly and cook dinner for five minutes.
  9. 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.
  10. Add tomatoes and blend nicely, cowl and cook till tomatoes are soft and oil separates.
  11. Now add boiled sparkling mustard leaves, blend nicely and cook for eight-10 mins.
  12. Add inexperienced garlic, green chili, and clean coriander and blend well.
  13. Garnish with green chili, and inexperienced garlic & serve!