Punjabi Beef And Spinach Curry #mycookbook. Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Great recipe for Punjabi Beef And Spinach Curry #mycookbook. #mycookbook Beef with spinach.
This is a curry that I have recently started to make on a pretty regular basis.
Add the beef cubes, beef broth, bay leaf, cardamom pods and salt.
Serve Punjabi beef and spinach curry with steamed Basmati rice.
Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, punjabi beef and spinach curry #mycookbook. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Punjabi Beef And Spinach Curry #mycookbook is one of the most well liked of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They're nice and they look fantastic. Punjabi Beef And Spinach Curry #mycookbook is something which I've loved my entire life.
Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Great recipe for Punjabi Beef And Spinach Curry #mycookbook. #mycookbook Beef with spinach.
To begin with this particular recipe, we must first prepare a few components. You can have punjabi beef and spinach curry #mycookbook using 24 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Punjabi Beef And Spinach Curry #mycookbook:
- {Get 500 g of Diced Beef.
- {Get 300 g of Diced Onions.
- {Make ready 1 tbsp of Garlic paste.
- {Get 1 tbsp of Ginger paste.
- {Get 4 of green chillies.
- {Prepare 200 g of Spinach.
- {Prepare 3 tbsp of Plain Yogurt.
- {Take 150 g of chopped tomatoes (fresh or tinned).
- {Prepare 1/4 tsp of red chilli powder(optional).
- {Prepare 1/2 of cinnamon stick.
- {Take 1 of black cardamom.
- {Prepare 2 of cloves.
- {Take 2-3 of bay leaves.
- {Get 1 tsp of cumin seeds.
- {Make ready 1 tsp of coriander powder.
- {Get 1 tbsp of Tumeric.
- {Take 3/4 tsp of cumin powder.
- {Prepare 1 tsp of Garam Masala.
- {Prepare 4 Tbsp of Oil.
- {Take 350 ml of water.
- {Get to taste of Salt.
- {Prepare 1/2 tsp of Dry mango powder.
- {Make ready of Chopped coriander for garnish.
- {Prepare 1 tbsp of cream as desired (garnish).
Heat the oil in a pan and cook onions, garlic and ginger until softened. Add meat and cook until browned. Stir in the tomatoes, stock spinach and seasoning. This delicious curry from the northwest region of India can be made with beef or lamb.
Instructions to make Punjabi Beef And Spinach Curry #mycookbook:
- In an pot fry off the cumin seeds,bay leaves, cinnamon stick, bashed caradamon pods and cloves in oil until the aroma is released. Add the chopped onions and fry until transparent and then the beef. Cook until the beef is soft n little tender (20 mins) on medium heat..
- Add the garlic, ginger and chopped green chillies and cook for a further 2 minute. Now add the cumin, coriander and turmeric powder,dry mango powder & red chilli powder. Stir through the onions and the beef meat..
- Add the tomatoes, salt to taste and bring to a simmer. After 35-40 mins stir and cook for a further 15 minutes, add a 250-300ml of water if the curry is getting dry. After 15 minutes you add the spinach, which adds moisture to the dish and cook it for 5 more minutes, so that the spinach is heated through. To finish stir through the yogurt..
- Once the beef is cooked, serve it in the serving dish. Garnish with fresh coriander and cream as desired..
- Enjoy with your choice of Rice, Naan bread or Roti..
The rich, complex flavor profile of this Saag Gosht portrays the very best of Indian cuisine. You're going to love it! … This delicious lamb and spinach curry is blend of tender luscious pieces of beef or lamb, cooked in spinach gravy & mixed with freshly ground spices. The rich & complex ingredients of lamb saag recipe give it a nourishing taste and flavor & satisfy the taste buds. Add the ground beef and cook until the beef releases water and the water evaporates. Stir and increase the heat, bringing the curry to the boil, then reduce the temperature to maintain bubbling away at a lively simmer.
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