Ingredients:
- Pani (Water) 2-3 litres
- Sarson ka saag (Fresh mustard leaves) 2 kg
- Hari mirch (Green chilies) 3
- Sarson ka tail (Mustard oil) 1 Cup
- Laung (Cloves) 8-10
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Whole black pepper) 10-12
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Zeera (Cumin seeds) 1 tsp
- Beef boneless cubes ½ kg
- Pyaz (Onion) sliced 1 large
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 1 Cup or as required
- Tamatar (Tomatoes) chopped 3-4 medium
- Hara lehsan (Green garlic) chopped
- Hari mirch (Green chili) chopped
- Hara dhania (Fresh coriander) chopped
Directions:
Clean all the fresh mustard leaves and wash them thoroughly.
In pot,add water and bring it to boil.
Add fresh mustard leaves,green chilies,mix and bring it to boil,cover and boil on medium low flame for 4-5 hours (grind if desired) & set aside.
In pot,add mustard oil,cloves,cinnamon sticks,whole black pepper,green cardamom,black cardamom, cumin seeds and mix well.
Add beef boneless cubes and mix well until changes color.
Add onion,mix well and cook for 10-12 minutes.
Add ginger garlic paste and mix well for 2 minutes.
Add coriander powder,turmeric powder,red chili powder,salt,mix well and cook for 5 minutes.
Add water,mix well and bring it to boil,cover and cook on low flame for 25-30 minutes or until meat is tender.
Add tomatoes and mix well,cover and cook until tomatoes are soft and oil separates.
Now add boiled fresh mustard leaves,mix well and cook for 8-10 minutes.
Add green garlic,green chili,fresh coriander and mix well.
Garnish with green chili,green garlic & serve!
Ajza:
- Pani (Water) 2-3 litres
- Sarson ka saag (Fresh mustard leaves) 2 kg
- Hari mirch (Green chilies) 3
- Sarson ka tail (Mustard oil) 1 Cup
- Laung (Cloves) 8-10
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Whole black pepper) 10-12
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Zeera (Cumin seeds) 1 tsp
- Beef boneless cubes ½ kg
- Pyaz (Onion) sliced 1 large
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 1 Cup or as required
- Tamatar (Tomatoes) chopped 3-4 medium
- Hara lehsan (Green garlic) chopped
- Hari mirch (Green chili) chopped
- Hara dhania (Fresh coriander) chopped
Directions:
Sarson ka saag ko ache tarhan pani sa dho lein.
Pot mein pani dal ker ubal lein.
Sarson ka saag aur hari mirch dal ker mix karein aur ubal anay dein phir dhak ker halki darmiyani ancch per 4-5 hours kliya boil ker lein (agar zaroorat ho tou grind ker lein) & side per rakh dein.
Pot mein sarson ka tail,laung,darchini,sabut kali mirch,hari elaichi,badi elaichi aur zeera dal ker ache tarhan mix ker lein.
Beef boneless cubes dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Pyaz dal ker ache tarhan mix karein aur 10-12 minutes kliya paka lein.
Adrak lehsan paste dal ker 2 minutes kliya ache tarhan mix ker lein.
Dhania powder,haldee powder,lal mirch powder aur namak dal ker ache tarhan mix ker lein aur 5 minutes kliya paka lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per 25-30 minutes ya gosht gul janay tak paka lein.
Tamatar dal ker ache tarhan mix karein aur dhak ker tamatar naram hunay aur oil alag hunay tak paka lein.
Ab boiled sarson ka saag dal ker ache tarhan mix karein aur 8-10 minutes kliya paka lein.
Hara lehsan,hari mirch aur hara dhania dal ker ache tarhan mix ker lein.
Hari mirch aur hara lehsan sa garnish ker ka serve karein.
