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Ingredients for Saag Meat Dish:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Mutton, with fat and bones- 500 gms.

Tempering:.
– Cumin Seeds-1 tsp.
– Green cardamom- 3.
– Cinnamon-1.
– Cloves-3.
– Black Cardamom-2.
– Bay Leaf-1.
– Whole Red Chillies-3.
– Mace (Javitri) -1.

Spice Powders:.
– Turmeric powder-1/ 2 tsp.
– Red Chilli Powder-1 tsp.
– Coriander powder-2 tsp.
– Garam Masala Powder-3/ 4 tsp.

To prepare mutton:.
– Groundnut Oil- 4-5 tbsp.
– Onions, sliced – 2 medium (150 gms).
– Ginger garlic paste-2 tsp.
– Tomato sliced- 1 big (100 gms).
– Salt-1 tsp.
– Water- 225-250 ml.
– Kasuri Methi-2 tsp.

While blanching palak (spinach).
– Palak (Spinach) leaves- 150- 160 gms.
– Coriander leaves and stems- 30 gms.
– Green chillies -3.

Tempering to end up:.
– Groundnut oil-2 tablespoon.
– Crushed garlic with skin-3.
– Red chillies -3.

Preparation:.

– Wash and cut the spinach and coriander leaves into smaller sized pieces. Likewise cut the green chillies into two.
– Peel and slice the onions and the tomatoes.

– Heat a pan with water and allow it to come to boil. Now add all the cleaned greens and stir it in.
– Boil on high heat for around 2 minutes, providing these a stir.
– Get rid of the greens and add these to a bowl of cold water.
– Get rid of and use a colander to drain pipes the water.
– Once cooled add these to a mill and mix it.
– Now add half a cup of water and blend it to a to a smooth paste.

Process:.

– Heat oil in a pressure cooker and include all the entire spices.
– Provide a stir and then add the sliced onions. Mix and fry on medium heat for around 4-5 mins and then include the mutton pieces.
– Mix and sear on high heat for around 2-3 mins till the colour modifications.
– Include the ginger garlic paste and continue frying on medium heat for around 2 mins.
– Now include the sliced tomatoes, spice powders and salt. Provide a mix and keep frying on medium heat for around 3-4 mins till the tomatoes are soft & pulpy.
– Now include around 225-250 ml water, give a mix and pressure cook for 3-4 whistles till the meat is tender.
– Once the pressure is released, open the lid and add the combined spinach mix. Offer a stir and add the kasuri methi and garam masala powder. Mix and simmer on low heat for around 4-5 minutes.
– For the tempering at the end, take a tempering spoon and heat 2 tbsp oil.
– Include the crushed garlic cloves and red chillies, provide a stir for around 30 secs and add this to the curry. Mix and switch off heat.

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