Step-by-Step Guide to Make Quick Fenugreek Mutton Curry (methi makhana gosht)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, fenugreek mutton curry (methi makhana gosht). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Fenugreek Mutton Curry (methi makhana gosht) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Fenugreek Mutton Curry (methi makhana gosht) is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Prepare 1 kg boneless mutton pieces (clean, washed & chopped into cubes) 4 tbsp ginger garlic paste
2. Take to taste salt
3. Make ready 4 onions finely chopped
4. Get 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. Prepare 1 tbsp kasuri methi
9. Take 2 tsp red chilli powder,
10. Take 3 tsp haldi powder,
11. Prepare 3 tsp coriander powder
12. Prepare 3 tsp garam masala
13. Take 6-7 tbsp oil
14. Take 4-5 bay leaves/tej patta
15. Make ready 2-3 whole dry red chillies
16. Make ready 1 juice of lemon
17. Prepare 2-3 green chillies finely chopped
18. Take water as required
19. Take few coriander leaves for garnish

Steps 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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