Saag Mutton Karahi
2021-02-15- Cuisine: Indian
- Course: Main Course
- Skill Level: Advanced
-
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- Servings: 4
- Prep Time: 15m
- Cook Time: 35m
- Ready In: 50m
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Nutritional Info
This information is per serving.
-
Calories
456 -
Carbohydrates
6g -
Fat
24g -
Protein
55g -
Serving Size
200g
Sarson Ka Saag – Indeed a magical winter dish! A traditional Punjabi Recipe of Mustard leaves cooked with mutton. Serve it with rice or roti.
Ingredients
- 500 Grams Mutton
- 1 Big Bowl Chopped Mustard Leaves (Saag)
- 1 Teaspoon Shah Jeera
- 2 Bay Leaves
- 4 Cloves
- 3 Cardamoms
- 2 Sticks Cinnamon
- 2 Teaspoons Sour Cream
- 1/2 Cup Curd
- 2 Teaspoons Dry Coconut Powder
- 1 Chopped Onion
- 2 Green Chilies
- 2 Tablespoon Red Chili Powder
- 1 Teaspoon Turmeric Powder
- 2 Teaspoons Salt
- 1 Teaspoons Coriander Powder
- 1 Teaspoons Coriander Powder
Method
Step 1
Add 2 tablespoon oil to a pressure cooker.
Step 2
Once the oil is heated, add 1 Teaspoon Shah Jeera, 2 Bay Leaves, 4 Cloves, 3 Cardamoms, 2 Sticks of Cinnamon. Once the masala turns aromatic, add mutton.
Step 3
Sauté it until mutton is slightly brown.
Step 4
Now add 2 cups of water and pressure cook it up to 6 whistles.
Step 5
Once the mutton is cooked, keep it aside.
Step 6
In a pan, sauté onions, green chilies, curry leaves.
Step 7
Add sliced ginger and sauté until the rawness goes away.
Step 8
Now add mustard leaves and sauté it for 2 minutes.
Step 9
Add turmeric powder and mutton. Sauté it until the water is absorbed.
Step 10
Now add 2 Tablespoons red chili powder, 2 Teaspoons Salt, 1 teaspoon coriander powder, 1 teaspoon garam masala, close the lid and cook it.
Step 11
Once the oil separates, add half a cup of curd & 2 spoons of sour cream.
Step 12
Now add the mutton broth divided earlier from mutton and close the lid and cook for 5 minutes.
Step 13
Now add the 2 teaspoons of dry coconut powder and cook for another 5 minutes.
Step 14
Garnish it with coriander leaves and turn off the stove.