1 cup, spinach coarsely pureed/paste
2 medium onions , finely chopped
3 large tomatoes, finely chopped
1 tablespoon, ginger garlic paste
6 – 8 nos, black peppercorns
1&1/2 inch stick of cinnamon
1 bay leaf
3-4 green cardamom
1 ½ teaspoon , coriander powder
½ teaspoon, turmeric
1 teaspoon Kashmiri red chilli powder
1 teaspoon garam masala powder
1 tablespoon, dill leaves (soya bhaji) finely chopped
1/4 cup, golden fried onion (birista),crushed
1-2 green chilli, finely chopped ( you may adjust accordingly)
Salt as per taste
Water 1 cup (warm)
4 tablespoon oil
1 tablespoon ghee
1 teaspoon cumin seeds
2-3 whole dried red chilies broken into 2
In a pressure cooker, heat 2 tbsp of oil, add onion and fry till translucent. Add whole spices(black pepper corn, cinnamon, cloves, green cardamom, bay leaf), sauté for a minute.
Add mutton and ginger garlic paste, chopped green chilies, let it fry for 2-3 minutes
Add chopped tomato and let it cook till all the water of the tomato dries.
Add coriander powder, turmeric, red chili powder, garam masala, crushed golden fried onions, salt and sauté for 2 – 3 min on high heat till oil starts seperating.
Add 1 cup of warm water, pressure cook for 3 whistles or till done.
Finally, add pureed spinach, dill leaves and lemon juice, stir once(do not overmix) and cook it uncovered for 3-4 minutes
Heat 1 tbsp ghee in a pan, add cumin and let it crackle. Add broken red chilies, pour over the mutton.
Dish out and serve hot with choice of nan, roti or rice.
To retain the actual green color of spinach (palak), its recommended we cook it uncovered after adding the spinach puree.
Lemon juice(Vitamin C) should always be added to the spinach as it helps better absorption of Iron from the spinach.