How to Boil Water Desi Style: Shaljam Palak Gosht (Turnip curry with Spinach & Mutton)

Ingedients:

1 kg Shaljam (Turnips), cut as above

1 bundle Palak (Spinach), washed & cut as above

2 big/ 3 medium Tomatoes, chopped as above

1 big/ 2 medium Onions, finely sliced as above

1/2 kg Mutton Chops
1 1/4 tsp Red chilli powder

1 tsp Salt (to taste)

1 tsp Coriander powder

1/4 tsp Turmeric powder

1 tsp Sugar

4-5 Garlic cloves
1 tsp Cumin seeds (white zeera) (separately)
1 tsp Cumin seeds (white zeera) (separately)
1/4 cup water (separately)
1/2 cup water (separately)
1/2 cup water (separately)
1/4 cup oil (separately)

1/4 cup oil (separately)
2-3 large green chillies, cut into 3 inch pieces
Freshly chopped Coriander

Directions:

Put the mutton chops in a pressure cooker; add 1/2 cup water, 4-5 garlic cloves and 1 tsp cumin seeds. Once the pressure starts, cook for 5-7 mins. The mutton needs to be more than half way cooked through.

Pour 1/4 cup oil in a medium sized pot; add sliced onions to cold oil. Turn on heat to medium.

Using a wooden spoon, fry until onions are translucent.

Add chopped tomatoes.

Add all the powdered spices and a splash of water (1/4 cup), so the spices don't burn. Stir until tomatoes are completely soft and oil starts to separate from the masala (gravy).

Add the shaljam; mix. Add 1/2 glass water.

Cover with lid of pressure cooker. Once pressure starts, cook for 25-30 mins on medium heat.

The shaljam should be completely tender by now.

Cook away the excess water on high heat (about 6-8 mins)

Add 1 tsp sugar, chopped Spinach and the half done mutton chops.

Mix well. Cover with lid.

Cook for 15 mins (without pressure) on low-medium heat.

Heat 1/4 cup oil in a separate pan on high heat; when oil is hot, add 1 tsp cumin seeds. Let cumin seeds fry for about 30-35 seconds and take off heat. Pour this hot oil over the salan. This is called TARKA.