Restaurant Style Palak Gosht

Ingredients:

• Water 1 cup
• Palak (Spinach) chopped 1 kg
• Hara dhania (Fresh coriander) ½ cup
• Methi (Fenugreek leaves) ½ cup
• Podina (Mint leaves) ½ cup
• Doodh (Milk) ½ cup
• Cooking oil ½ cup
• Pyaz (Onion) sliced 2 medium
• Darchini (Cinnamon sticks) 2
• Laung (Cloves) 4
• Hari elaichi (Green cardamom) 2
• Tez pata (Bay leaf) 1
• Zeera (Cumin seeds) 1 tbs
• Beef boneless ½ kg
• Adrak lehsan paste (Ginger garlic paste) 2 tbs
• Namak (Salt) 1 & ½ tsp or to taste
• Lal mirch powder (Red chilli powder) 1 tsp
• Haldi powder (Turmeric powder) ½ tsp
• Qorma masala 1 & ½ tbs
• Tamatar (Tomato) cubes 3 medium
• Water 2 cups
• Kali mirch (Black pepper) crushed 1 tsp
• Garam masala powder 1 tsp
• Hari mirch (Green chilli) 3-4
• Cream ¼ cup
• Hari mirch (Green chilies) sliced
• Hara dhania (Fresh coriander) chopped

Directions:

In a wok add water and bring it to boil.

Add spinach, fresh coriander, fenugreek leaves, mint leaves, cover and cook on low flame for 4-5 minutes.

Blend with the help of blender.

Cook on high flame for 2-3 minutes.

Add milk, mix well and cook for 4-5 minutes or until dries up. Set aside.

In a pressure cooker add oil, onion and sauté for 1 minute.

Add cinnamon sticks, cloves, green cardamom, bay leaf, cumin seeds and mix well.

Add beef, mix well.

Add ginger garlic paste, mix well and cook until it changes colour.

Add salt, red chilli powder, turmeric powder, qorma masala and mix well.

Add tomatoes and mix well.

Add water, mix well, cover and cook until meat tenders (18-20 minutes).

Open the lid and cook for 6-8 minutes or until water dries up and oil separates.

Add black pepper crushed, garam masala powder and mix well.

Add green chilies and mix well.

Add blended spinach mixture, mix well and cook for 6-8 minutes.

Add cream and mix well. Cook for few minutes or until oil separates.

Garnish with green chilies, fresh coriander & serve with chapati.