Fry onion and garlic in oil until translucent.
Add cloves, cinnamon stick, meat, salt, red pepper and tumeric powder and cook until meat is no longer pink.
Add two cups of water and cook meat until nearly tender.
Cook on high heat to evaporate remaining liquid and saute meat until it gives off the oil.
Add spinach, methi, green chillies and milk and simmer on low heat (longer the better).
Turn up the heat when the meat is tender and the green chillies are cooked completely.
Add butter and cook while stirring until the oil seperates from the spinach (make sure no liquid remains).
Garnish with julian cut ginger slices and serve.
Pleasebe judicious and courteous in selecting your words.
Noorie, this recipe isn't suppose to form a sticky consistency. To avoid the sticky consistency, please roughly slice the spinach. Don't chop is finely or grind it.
Tried out the recipe.it was tasty but i found the consistency kind of sticky !! is that how its actually supposed to be? i used fresh spinach and not the frozen one.did i go wrong somewhere? plz clarify.thanx.
OMG! dats all i can say for this recipe... i was a bit reluctant to try this out since i never had this dish before but once i made it i got raving reviews from not only my father who loves to eat, but also my mother who is an expert cook her self!Thanks ALOT for this amazing recipe! It's a keeper... I will be making it on a regular basis for sure.
as-salam-alaikum thanxxxx for the delicious recepie (.................uali....................)
It is a delicious and mouth watering dish. I cooked it very quiet often.Is good for roti, rice or parotha.
great recipe.. thnx
thanks turned out great
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