Handi Palak Gosht

Written by Aini Amin on December 16, 2015 in Beef and mutton

Cooking in handi , a traditional way of cooking, this pot will make a lot of difference in taste of same curry you cook in a normal pot….So a must have in every kitchen this beautiful handi…Cook palak gosht in this handi and you will see how that come out beautifully tasty. Just Soak your handi overnight in water before first use …that will prevent it from breakage.

Serving = 4-5 persons

Ingredients,

Meat with bones (goat or baby lamb) = 550 gm
oil 1/4 cup
onion 1 medium
tomatoes 2 small
ginger garlic paste 1 tbsp
salt 1 tsp
red chili powder 1/2 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
butter 1 tbsp
yogurt 2 tbsp
soured fresh cream 2 tbsp (if you dont have this just use 2 tbsp fresh cream and 1 tbsp lemon juice)
spinach 400 gm
green chili 1

Directions,

1. Take spinach ,separate leaves from stems, wash it nicely...now take a pan add 1 cup water in it.... add spinach let it boil for 2 minutes. — 1. Take spinach ,separate leaves from stems, wash it nicely…now take a pan add 1 cup water in it…. add spinach let it boil for 2 minutes.

2. In a blender put this spinach with all water and 1 green chili...blend it until u get fine paste. Set a side — 2. In a blender put this spinach with all water and 1 green chili…blend it until u get fine paste. Set a side

Now because its handi palak gosht..so i am cooking it in handi but you can also cook it in any pan.... Add 1/4 cup oil in handi. Turn on the heat and add 1 chopped onion. — 3. Now because its handi palak gosht..so i am cooking it in handi but you can also cook it in any pan…. Add 1/4 cup oil in handi. Turn on the heat and add 1 chopped onion. Cook them until they slightly change their colour.

4. Now add 1 tbsp ginger garlic paste...stir for 30 seconds.. — 4. Now add 1 tbsp ginger garlic paste…stir for 30 seconds..

5. Add meat, and bhunno it on high heat until all extra juices from meat evaporate... — 5. Add meat, and bhunno it on high heat until all extra juices from meat evaporate…

6. Add red chili powder, coriander powder,turmeric powder... stir for 10-15 seconds. — 6. Add red chili powder, coriander powder,turmeric powder… stir for 10-15 seconds.

7. Now add roughly sliced tomatoes.

8. Bhunnao it until tomatoes vanish in it completely.

now add spinach paste we made above, with 1/4 cup water. — 9. Now add spinach paste we made above, with 1/4 cup water. let it boil.

10. With lid on cook it on slow heat until meat is nicely tender...i cook it for 1 hour 30 minutes. — 10. With lid on cook it on slow heat until meat is nicely tender…i cook it for 1 hour 30 minutes.

when meat is tender, add 2 tbsp yogurt, stir and cook for 5 minutes on slow heat. — 11. when meat is tender, add 2 tbsp yogurt, stir and cook for 5 minutes on slow heat.

at end add soured fresh cream...stir and turn off the heat...taste salt if you feel its less add more. — 12. at end add soured fresh cream…stir and turn off the heat…taste salt if you feel its less add more.

put some butter on top, serve it with hot chapati or makai roti.

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