Very very happy to say that we are into 50th edition of Blogging Marathon. Its been a wonderful journey with the awesome bloggers since 5th Edition. Got a chance to learn many things from the team, of course still going on. Need to improve a lot. Thank you once again Srivalli for the wonderful group you have made.
Today we are starting with 2nd week of BM 50, my theme for this week is to cook dishes with Methi leaves / Fenugreek leaves for next 3 days. Fenugreek is used as a herb used dries or fresh. Fresh leaves are an ingredient in many Indian dishes. Sprouted fenugreek seeds are used in salads. For day 1, I have added these fresh leaves to mutton to make a simple and delicious curry.
My kids made my day today, they usually do not eat mutton. But today they loved to have this yummy curry with soft roti's. Here goes the recipe......
We need:
Mutton 2lbs / 1/2 kg
Fenugreek leaves / Methi 1 cup
Onion 1 medium size
Tomato 1 medium size
Slit green chilies 2
Curry leaves 4
Salt to taste
Ginger garlic paste 1 1/2 spoon
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Garam masala 1/2 spoon
Lime juice 2 spoons
Oil 4 spoons
Chopped cilantro / coriander leaves 1/4 cup
Method:
Wash mutton pieces thoroughly and keep aside.
In a presser cooker heat oil and add chopped onions, curry leaves and slit green chilies.
Add salt and haldi / turmeric powder, mix well and cook till onions turn light brown.
Now add chopped tomato and chopped methi / fenugreek leaves.
Cook till tomatoes are soft.
Now add mutton piece and chili powder.
Mix well and cook for 3 minutes.
Now add 1 cup water and presser cook for 5 whistles.
Remove the lid and add garam masala and chopped cilantro.
Mix and cook further for 5 minutes or till the excess water evaporates.
Serve hot with rice, pulao or roti.
Check to see what my fellow bloggers are cooking for BM 50.
Note: Cooking time depends on how the mutton pieces are. Some meat cook fast and some might take up to 10 whistles to cook in Presser cooker.
Today we are starting with 2nd week of BM 50, my theme for this week is to cook dishes with Methi leaves / Fenugreek leaves for next 3 days. Fenugreek is used as a herb used dries or fresh. Fresh leaves are an ingredient in many Indian dishes. Sprouted fenugreek seeds are used in salads. For day 1, I have added these fresh leaves to mutton to make a simple and delicious curry.
My kids made my day today, they usually do not eat mutton. But today they loved to have this yummy curry with soft roti's. Here goes the recipe......
Mutton 2lbs / 1/2 kg
Fenugreek leaves / Methi 1 cup
Onion 1 medium size
Tomato 1 medium size
Slit green chilies 2
Curry leaves 4
Salt to taste
Ginger garlic paste 1 1/2 spoon
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Garam masala 1/2 spoon
Lime juice 2 spoons
Oil 4 spoons
Chopped cilantro / coriander leaves 1/4 cup
Method:
Wash mutton pieces thoroughly and keep aside.
In a presser cooker heat oil and add chopped onions, curry leaves and slit green chilies.
Add salt and haldi / turmeric powder, mix well and cook till onions turn light brown.
Now add chopped tomato and chopped methi / fenugreek leaves.
Cook till tomatoes are soft.
Now add mutton piece and chili powder.
Mix well and cook for 3 minutes.
Now add 1 cup water and presser cook for 5 whistles.
Remove the lid and add garam masala and chopped cilantro.
Mix and cook further for 5 minutes or till the excess water evaporates.
Serve hot with rice, pulao or roti.
Check to see what my fellow bloggers are cooking for BM 50.
Note: Cooking time depends on how the mutton pieces are. Some meat cook fast and some might take up to 10 whistles to cook in Presser cooker.
.jpg)
7 comments:
Yummy mutton curry.. Must have tasted awesome.. Mine coming last week Methi chicken.
Just mouthwatering here, i want to have this mutton curry with some hot steaming rice.
Glad you have you too sushma..and that's a good dish with non veg..
Must be a treat for meat lovers.
Really yummy Mutton curry with methi.
Very flavorful methi mutton.
Looks yum Sushma.
Post a Comment