Mutton Palak Curry Recipe

A nutrient dense non-vegetarian gravy, high in protein and iron packed side dish served with rotis or rice.

Nutritional info

ingredients
1/4 Cup "For Mutton:"(65.0 gm) Mutton
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(1.0 gm) Ginger Garlic Paste
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1/4 Tsp(1.0 gm) Salt
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As Required(100.0 ml) Water
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1/2 Cup "For Gravy:"(27.0 gm) Palak(Chopped)
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2 Tbsp(16.0 gm) Onion(Chopped)
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1 Tsp(0.92 gm) Coriander Leaves(Chopped)
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.37 gm) Garam Masala
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1/8 Tsp(0.53 gm) Dry Mango Powder
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1/4 Tsp(0.54 gm) Red Chilly Powder
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.59 gm) Jeera
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1/2 No.(0.15 gm) Bay Leaf
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2 No.(0.18 gm) Black Pepper
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1/4 Stick(0.06 gm) Cinnamon
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1 No.(1.0 gm) Star Anise
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1 No.(0.23 gm) Green Elaichi
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2 No.(0.22 gm) Cloves
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(50.0 ml) Water
  • Preprep

    Pressure cook 1/4th cup mutton with 1/4th tsp salt, 1/4th tsp ginger garlic paste and 1/4th tsp haldi. Make puree of 1/2 cup chopped palak. Keep aside.

  • For mutton

    In a pan, add 1 tsp oil.

  • Add 2 cloves,1 green elaichi, 1 star anise, 1/4th stick cinnamon, 2 black pepper corns, 1/2 bay leaf, 1/4th tsp jeera and saute.

  • Add 2 tbsp chopped onion, 1/4th tsp salt, 1 tsp ginger garlic paste, 1/4th tsp haldi, 1/4th tsp red chilli powder, 1/8th tsp dry mango powder and mix.

  • Add prepared palak puree and saute.

  • Now add 1/4th tsp garam masala and 1 tsp chopped coriander leaves and a little water.

  • Cover and cook.

  • Add cooked mutton and mix well.

  • Serve hot with roti or rice.