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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fenugreek mutton curry (methi makhana gosht). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Fenugreek Mutton Curry (methi makhana gosht) is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Fenugreek Mutton Curry (methi makhana gosht) is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have fenugreek mutton curry (methi makhana gosht) using 19 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Fenugreek Mutton Curry

(methi makhana gosht):

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