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1 kg - mutton(cut into medium sized pieces)
3 medium sized bunches of
6 to 8
1.5 piece -
10 to 12 flakes
5 to 6 tbsp - oil
1.5 tsp -
4 to 5
2 big black
2 to 3
4 medium sized
2 medium sized
1 tsp -
Red Chilli powder
2.5 tsp - coriander powder
salt to taste
3 to 4 cups - water
How to Make Saag Ghost
Clean and wash the mutton.
Wash the spinach leaves and chop them.
Put the spinach in hot boiling water for a couple of minutes.
Drain out the water and coarsely grind it.
Make a paste of green chillies, ginger and garlic.
Heat oil in a heavy bottomed vessel and add cumin seeds.
When the cumin seeds splutter add cloves, cinnamon, black cardamom and bay leaves.
Add the finely chopped onions and fry till the onions are golden in color.
Add the mutton pieces and salt to taste.
Saute the mutton for about 5-10 minutes on a low flame.
Cook on a low flame till the mutton is tender and the water has somewhat dried.
Add the finely chopped tomatoes and dry masala powder.
Saute on a low flame for about 8-10 minutes till the tomatoes are tender.
Add the kept aside spinach and mix well.
Cook on a low flame till the spinach is well blended with the mutton pieces.
Serve with hot parathas.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.