How To make Saagwalla Dhal
6 oz Skinless split moong dhal or
-yellow split peas 2 tb Heaped ghee
1 lg Onion fine sliced
1 Fresh green chili
2 Cinnamon sticks, broken up.
1/2 ts Turmeric
1/2 ts Garam masala
1/4 ts Chilli powder
1 ts Salt to taste
1 ts Ground cumin
2 Ripe tomatoes, skinned,
-chopped 20 oz Warm water (Brit pint)
2 tb Cooking oil
1/2 ts Mustard seeds
2 Or 3 cloves garlic, fine
-chopped 1 Or 2 dried hot chillies
-coarsely chopped 4 oz Frozen or 10 oz fresh
-spinach, finely chopped. 1) Wash and soak the dhal for 2 hours and drain well.
2) Melt ghee over medium heat in a non-stick pan and fry the onions, green
chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes. 3) Add the turmeric and garam masala, stir and mix well.
4) Add the dhal, chilli powder and salt, stir and fry for 8 to 10 minutes
over a low heat. 5) Add the cumin and tomato, stir and cook for 3 to 4 minutes.
6) Add the water, bring to the boil, cover and simmer for 30 to 35 minutes,
stirring occasionally. 7) Meanwhile, heat the oil over a medium heat and fry the mustard seeds
until they pop. 8) Add the garlic and allow it to turn slightly brown.
9) Add the dried red chillies, then the spinach, stir and mix thoroughly.
Cover the pan and simmer for 5 minutes. 10) Add the spinach to the dhal, cover and cook over a low heat for 10
minutes, stirring occasionally. Remove pan from heat. Serve with rice, parathas/rotis. Kebabs, tandoori chicken accompany well. Variation. Use chunky cauliflower florets instead of spinach - less preparation. From - Complete Indian Cookbook. Mridula Baljekar ISBN 0 86283 802 9.
How To make Saagwalla Dhal's Videos
Saag Wala Dal Recipe | Healthy and Tasty Green Leafy Lentil Curry || Arjya's Food Notes
Ingredients:
Masoor dal (Red lentil) - 50 gms
Moong dal (Petite yellow lentil) - 50 gms
Chana (Chickpeas) - 25 gms
Turmeric powder - 1/2 tsp
Salt - 1/2 tsp + 1 tsp
Mustard oil - 1 tbsp
Ghee - 1 tbsp + 1 tsp
Rai mustard seeds - 1/2 tsp
Curry leaves - 6
Button red chillies - 2
Green chillies - 6 (slit) (Adjust as per your taste)
Garlic - 6 cloves (chopped)
Cumin seeds - 1/2 tsp
Onion - 1 (small) (finely chopped)
Spinach - 25 gms (chopped)
Fenugreek leaves - 25 gms (chopped)
Lemon juice - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/4 tsp
Coriander leaves - 10 gms (finely chopped)
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बढ़ती ठंड में ये साग मीट बनाये और ठंड को दूर भगाये | Dhabhe Wali Saag Meat Recipe | Palak Mutton
#palak #meat #spinach
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Saagwala Mutton Recipe | सागवाला मटन | Chef Sanjyot Keer
Written recipe for Saagwala mutton
Prep time: 30 mins
cooking time: 2 hours
Serves: 6
Ingredients:
• Mutton 1 kg (cleaned and washed)
• Salt to taste
• Red chilli powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Curd 1 cup
• Spinach 1 big bunch
• Boiling water for blanching spinach
• Green chillies 2-3 nos.
• Fresh coriander (handful)
• Ghee 2 tbsp
• Mixed whole spice:
1. Cinnamon stick 1 inch
2. Peppercorns 3-4 nos.
3. Bay leaf 1-2 nos.
4. Cloves 3-4 nos.
5. Green cardamom 2-3 nos.
6. Black cardamom 1 no.
• Onions 5-6 medium size (sliced)
• Ginger garlic paste 1 tbsp
• Powdered spices:
1. Turmeric powder 1/4th tsp
2. Coriander powder 1 tbsp
3. Red chilli powder 1 tbsp
• Tomato puree 3-4 medium size
• Salt to taste
• Garam masala 1 tsp
• Lemon juice 1 tsp
• Fresh coriander 2 tbsp
Method:
• In a mixing bowl, add mutton, salt, red chilli powder, ginger garlic paste and curd, mix well and marinate for at least 30 minutes.
• Blanch the entire bunch of spinach for 2 minutes. Dip into ice cold water immediately.
• Add the blanched spinach, green chillies and fresh coriander in a blending jar, grind well into a fine paste.
• Heat ghee in a wok on medium flame, add the whole spices and sauté for few seconds.
• Add onions and cook until golden brown, add ginger garlic paste and sauté for few seconds.
• Add powdered spices, tomato puree and salt to taste, cook for 4-5 minutes.
• Add the marinated mutton along with the remaining marinade, stir and cook for 10-12 minutes on high flame. Sow down the flame, cover & cook until the mutton is completely cooked while stirring in intervals. If the masala gets too dry just add hot water an adjust the consistency.
• You can also skip this time-consuming stage and pressure cook for 3-4 whistles. Pressure cook after adding the marinated mutton.
• Check whether the mutton is 90% cooked and the add the spinach puree, mix well and cook further for 2-3 minutes.
• Add garam masala, lemon juice and freshly chopped coriander leaves, cook further for 10-12 minutes on low flame. The mutton will be cooked completely by now.
• It is ready to be served, serve hot with paratha or roti of your preference.
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This Saag Gosht is BETTER than the Restaurants | Palak Gosht | Spinach and Lamb Curry
#saag #gosht #palak #lamb #spinach #mylittlekitchen #howto #diy
Lamb and spinach curry (or lamb palak) is traditionally known as saag gosht (saag means a leafy green vegetable, usually spinach, and gosht means the meat of goat or lamb).
Sharing with you another classic recipe straight out of my mums kitchen. Growing up, mum used to make this regularly on special occasions as it took a little longer to make than the standard curries did. Today I'll show you step by step how make this British Indian Restaurant style inspired dish in the comfort of your home.
This is one of my new favourite dishes - Saag Gosht or Lamb Spinach Curry which is Perfect for Ramadan, Parties, Eid, Diwali, and much more.
I hope you enjoy my recipes, for those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Saag Gosht at home.
Ingredients:
1kg of leg of lamb on the bone cut into medium pieces
660g fresh baby spinach
600g or 2 large onions finely sliced
400g or 4 large tomatoes finely diced
3/4 cup of oil
1 tablespoon of:
salt
coriander powder
deghi mirch (Kashmiri chilli powder)
regular chilli powder
1/2 tablespoon of turmeric powder
4 bay leaves, 2 cinnamon sticks and 2 black cardamom pods
4 greens chillies
2 pieces each of frozen ginger & garlic cubes
1 heaped tablespoon of dried fenugreek leaves (meethi)
1/2 tablespoon of homemade garam masala
fresh coriander to garnish
water in a jug
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Enjoy ???? & Happy Eating!
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00:00 Introduction
01:23 Ingredients
03:32 Frying onions
04:28 Adding the meat
04:53 Adding the tomatoes and spices
06:00 Checking as we cook
06:13 The Bhunning Process
07:38 The Meat Texture
08:15 Preparing the spinach
09:34 Adding the spinach
10:13 Cooking the spinach and lamb
10:59 Adding the fenugreek/meethi
12:40 This is how your lamb should be
13:00 The tasting
Restaurant Style Saag Meat Recipe | साग मीट रेसिपी | Palak Mutton | Green Mutton Curry | Chef Ashok
Restaurant Style Saag Meat Recipe | साग मीट रेसिपी | Palak Mutton | Green Mutton Curry | Chef Ashok
ingredients:-
1.300 gm mutton
.400 gm onion
1 bunch spinach
6-8 green chilli
.100 gm coriander
.50 gm ginger
.50 gm garlic
.120-.150 ml mustard oil
whole spices
2 tsp chop garlic
.150-200 gm curd
1.5 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 whole red chilli
1/2 tsp garam masala powder
1/2 tsp kasoori methi
#saagmeatrecipe #palakghost #palakmutton #muttoncurry #cookingwithchefashok
Make Chicken with Spinach(Palak) super Delicious ! Palak chicken Recipe
Make Chicken with Spinach(Palak) super Delicious ! Palak chicken Recipe
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