Meat Venthium Greens and Potato Curry

Recipe by
Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 kg -mutton
  • 1 - finely sliced onion
  • 2 - chopped tomatoes
  • 1 tsp - turmeric
  • Salt to taste
  • 1 cup - methi leaves
  • 2 - potatoes boiled and chopped into cubes
  • 6 tbsps - oil
  • 1 tbsp - ginger garlic paste
  • 2 sprigs - curry leaves
  • 1 tbsp - chilli powder
  • 2 tbsps - coriander powder
  • 1 tbsps - cumin powder
  • 1/2 cup - grated coconut
  • 2 tbsp - lime juice
  • 2 cups - water

How to Make Meat Venthium Greens and Potato Curry

  • Heat oil in a pressure cooker and fry the onions and curry leaves well.
  • Add the ginger garlic paste and saute lightly.
  • Add the tomato, chilli powder, coriander powder, cumin powder and turmeric powder and saute for a minute.
  • Add the mutton and methi leaves. Mix well and continue frying till the oil separates from the masala and the greens shrivel up.
  • Add salt, grated coconut and 2 cups of water. Mix well and pressure cook till done.
  • Once pressure-cooked, let the cooker cool down. Open lid and add boiled and cubed potatoes.
  • If the gravy is not thick enough, put the vessel back on the fire and let the gravy thicken. Remove from heat once it does and let it stand for 8-10 minutes.
  • Add lime juice. Mix well.
  • Serve hot with rice or rotis.