ParsiCuisine.com
Ingredients:
- Spinach leaves 2 bunches 500g
- Dill 30g
- Surti Methi leaves 1 bunch
- 300g – Potatoes 2 in cubes par boiled
- Toor dana (or pees ) 200g
- Boneless Mutton 500g
- Spring onions 4 sprigs
- Coriander leaves 5 to 6 tablespoons (0.5 bunch) Ghee 2 tablespoons
- Oil 2 tablespoons
- Tomatoes 2 small
- Fried onions 1.5 tablespoons
- Ginger & Garlic Paste 1 tablespoon
- Chilly powder 1 teaspoon
- Turmeric 1 teaspoon
- Parsi Dhanajiroo (or garam masala) 1 teaspoon
- Salt to taste (or 2 soup cubes)
- Sugar 3 teaspoons
- Water 1.5 cups water
- Pepper powder if required to make it more spicy
- If available add 200g of chopped Chawli Bhaji
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