Mutton spinach curry recipe

Clean and wash the meat. Puree ginger, garlic, and green chilies along with yogurt in a blender. Add 1/4 tsp cumin powder. Marinate the meat in this mixture for about an hour.

Blanche the spinach in boiling water along with little salt for about a minute, drain, and puree the spinach.

Heat oil in a pressure pan, add bay leaves, black cardamom, and cloves. Add onions and fry till they are brown in colour. Add coriander powder and saute for a few seconds, add cumin powder and water, reduce the flame and allow the spices to get fried. When the oil begins to separate, add the meat along with the marinade and stir well. Keep the gas flame on high and cook till the marinade reduces and oil starts to surface. Add tomatoes and continue stirring, add salt, water and close the lid of the pressure pan. Reduce the flame to a minimum after one whistle and let it cook on low heat. Switch off the gas after 25 minutes. Keep the flame to the lowest and add the pureed spinach and nutmeg powder, give the curry a good mix and cook uncovered till the oil surfaces.

Serve the mutton palak curry with a side of steamed basmati rice, bagara khana, roti, or naan.