Quick & Healthy Spinach Meat | Delhi Style #shorts #asmr #indianfood #iron #gosht #lamb
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Quick & Healthy Spinach Meat | Delhi Style #shorts #asmr #indianfood #iron #gosht #lamb
Dilli ka Saag Gosht
Lamb With Spinach
दिल्ली का साग गोश्त
Ingredients:
Vegetable Oil - 8 tbsp
Whole Black Peppercorns - 1/4 tsp
Whole Cloves - 6-7 ea
Bay Leaves - 2 ea
Cardamom Pods - 6 ea
Onions, peeled and finely chopped - 175g
Garlic Cloves, peeled and finely chopped - 6-8 ea
Ginger, peeled and finely chopped - 1 inch cube
Boned Meat from Lamb Shoulder, cut into 1 inch (2.5cm) cubes - 900g
Ground Cumin Seeds - 2 tsp
Ground Coriander Seeds - 1 tsp
Cayenne Pepper - 1/4-3/4 tsp
Salt - 2 tsp
Plain Yoghurt, well beaten - 5 tbsp
Fresh Spinach, trimmed, washed and finely chopped - 900g
Garam Masala - 1/4 tsp
Method:
1. Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second.
2. Now put in the onions, garlic, and ginger. Stir and fry until the onions. develop brown specks.
3. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1 teaspoon of the salt. Stir and fry for a minute.
4. Add 1 tablespoon of the beaten yoghurt. Stir and fry for another minute. Add another tablespoon of the yoghurt. Stir and fry for a minute. Keep doing this until all the yoghurt has been incorporated. The meat should also have a slightly browned look.
5. Add the spinach and the remaining 1 teaspoon salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely.
6. Cover tightly and simmer on low heat for about 1 hour 10 minutes or until meat is tender.
7. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes or until most (but not all) the water in the spinach disappears and you have a thick, green sauce.
N.B. - The whole spices in this dish are not meant to be eaten.
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Restaurant Style Palak Gosht Recipe By Food Fusion
A perfect restaurant style Palak Gosht Recipe For you today. #HappyCookingToYou #FoodFusion #ShanFoods
Written Recipe:
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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.