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

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We hope you got benefit from reading it, now let’s go back to fenugreek mutton curry (methi makhana gosht) recipe. You can cook fenugreek mutton curry (methi makhana gosht) using 19 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Fenugreek Mutton Curry

(methi makhana gosht):

  1. You need 1 kg boneless mutton pieces (clean, washed & chopped into cubes) 4 tbsp ginger garlic paste
  2. You need to taste salt
  3. Use 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. Take 2 cups methi leaves chopped
  8. Take 1 tbsp kasuri methi
  9. Use 2 tsp red chilli powder,
  10. Get 3 tsp haldi powder,
  11. You need 3 tsp coriander powder
  12. Provide 3 tsp garam masala
  13. You need 6-7 tbsp oil
  14. Provide 4-5 bay leaves/tej patta
  15. Take 2-3 whole dry red chillies
  16. Prepare 1 juice of lemon
  17. Provide 2-3 green chillies finely chopped
  18. You need water as required
  19. Take 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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