Fenugreek Mutton Curry (methi makhana gosht)
Fenugreek Mutton Curry (methi makhana gosht)

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fenugreek mutton curry (methi makhana gosht). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Fenugreek Mutton Curry (methi makhana gosht) is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Fenugreek Mutton Curry (methi makhana gosht) is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have fenugreek mutton curry (methi makhana gosht) using 19 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Fenugreek Mutton Curry

(methi makhana gosht):

  1. Take 1 kg boneless mutton pieces (clean, washed & chopped into cubes) 4 tbsp ginger garlic paste
  2. Prepare to taste salt
  3. Get 4 onions finely chopped
  4. Prepare 300 ml tomato puree
  5. Prepare 1 cup curd
  6. Prepare 1/2 cup roasted makhana (fox nuts)
  7. Prepare 2 cups methi leaves chopped
  8. Get 1 tbsp kasuri methi
  9. Take 2 tsp red chilli powder,
  10. Make ready 3 tsp haldi powder,
  11. Prepare 3 tsp coriander powder
  12. Take 3 tsp garam masala
  13. Get 6-7 tbsp oil
  14. Prepare 4-5 bay leaves/tej patta
  15. Take 2-3 whole dry red chillies
  16. Prepare 1 juice of lemon
  17. Take 2-3 green chillies finely chopped
  18. Take water as required
  19. Get few coriander leaves for garnish
Steps to make Fenugreek Mutton Curry

(methi makhana gosht):

  1. In a pressure cooker add the mutton - pieces, 2 tbsp ginger garlic paste,1 tsp haldi powder & 3-4 cups water. - close lid & cook for 10-12 whistles. wait for pressure to go & remove the lid. chk the mutton pieces if it's done. if still raw add more water & cook for few more minutes. cook until is mutton is tender.
  2. Heat oil. add the bay leaves & red chillies. let it splutter. add the onions & cook till onions are translucent & golden brown. add remaining ginger garlic paste & little bit of water. cook for few minutes. add red chilli powder, haldi powder, coriander powder & garam masala powder. cook for few seconds. when the oil floats on top add the curd & tomato puree & give it a nice stir.
  3. Add chopped methi leaves, boiled mutton pieces, roasted makhana & green chillies. close the lid & cook for few minutes on medium heat. add kasuri methi powder & chk for salt. cook for few minutes until oil floats on top. garnish with coriander leaves & serve hot - with whole wheat buns.

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