Introduction:

Embark on a regal culinary journey with our Royal Greens – Hyderabadi Mutton Palak, a dish that seamlessly blends succulent mutton with the vibrant goodness of spinach. This recipe, inspired by the rich culinary heritage of Hyderabad, is a testament to the city’s love for aromatic spices and wholesome greens. Join us as we guide you through the steps of creating the perfect Hyderabadi Mutton Palak, adorned with expert tips and captivating images, elevating each bite to a regal experience.

Ingredients:

Mutton Marinade:

• 500g mutton, washed and marinated with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt

Palak (Spinach) Base:

• 4 cups fresh spinach leaves, washed and finely chopped
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• Salt to taste

Tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• Curry leaves for added aroma

Garnish:

• Fresh coriander leaves, chopped
• Ginger juliennes

Instructions:

1: Marinate the Mutton

1. Wash the mutton pieces and marinate them with yogurt, ginger-garlic paste, turmeric powder, red chilli powder, and salt. Allow it to marinate for at least 2 hours.

2: Cook the Mutton

1. In a pressure cooker, heat oil and add cumin seeds.
2. Add the marinated mutton and cook until it’s browned.
3. Add water, cover, and pressure cook until the mutton is tender.

3: Prepare the Palak Base

1. In a separate pan, heat oil for tempering.
2. Add cumin seeds, chopped onions, and ginger-garlic paste. Sauté until the onions are golden brown.
3. Add pureed tomatoes, coriander powder, turmeric powder, and red chilli powder. Cook until the oil separates.
4. Add chopped spinach and cook until it wilts.

4: Combine Mutton and Palak Base

1. Add the cooked mutton to the spinach base.
2. Simmer on low heat until the flavors meld and the curry reaches the desired consistency.
3. Adjust salt and spices to taste.

5: Prepare the Tempering

1. In a small pan, heat oil for tempering.
2. Add mustard seeds, cumin seeds, and curry leaves.
3. Pour the tempering over the mutton palak for added aroma.

6: Garnish and Serve

1. Garnish with fresh coriander leaves and ginger juliennes.
2. Serve hot with steamed rice or naan.

“In the pot of regality, our Hyderabadi Mutton Palak is a marriage of succulent mutton and the verdant goodness of spinach, creating a symphony of flavours fit for royalty.”

Pro Tips:

• Ensure the mutton is well-marinated for tender and flavourful results.
• Adjust the spice levels according to your preference for a personalised culinary experience.
• Allow the curry to simmer on low heat to enhance the infusion of flavours.

Indulge in the Royal Greens of our Hyderabadi Mutton Palak, where each bite is a regal experience that transports you to the heart of culinary excellence. May this dish bring warmth and satisfaction to your table, echoing the flavours of Hyderabad’s rich culinary heritage.