Mutton Saagwala

Indian Cuisine

Delight in the rich and aromatic Mutton Saagwala, where tender mutton is embraced by the vibrant flavours of spinach, creating a culinary symphony that excites your taste buds!

PREP TIME

15 minutes

TOTAL TIME

1 hour

SERVES

4 Portions

Ingredients

500 grams of mutton, cubed

2 cups spinach, washed and finely chopped

1 cup mustard greens, washed and finely chopped

1 cup fenugreek leaves (methi), washed and finely chopped

1 cup plain yoghurt

2 tablespoons ginger-garlic paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

10.

1 teaspoon red Chilli powder

11.

Salt to taste

12.

2 tablespoons oil

13.

1 large onion, finely chopped

14.

2 tomatoes, pureed

15.

1 teaspoon garam masala

16.

Fresh coriander leaves for garnish

17.

Lemon wedges for serving

Direction

Step 1

In a large mixing bowl, combine yoghurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red Chilli powder, and salt. Mix well to form a smooth marinade.

Step 2

Add the cubed mutton to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.

Step 3

Heat oil in a pan on medium heat. Add finely chopped onions and saute until they turn golden brown.

Step 4

Add the marinated mutton to the pan and cook until it is browned on all sides.

Step 5

Stir in the pureed tomatoes and cook until the oil starts to separate from the masala.

Step 6

Add chopped spinach, mustard greens, and fenugreek leaves to the pan. Mix well and cook until the greens are wilted and the mutton is tender.

Step 7

Sprinkle garam masala over the dish and adjust salt to taste. Cook for an additional 5 minutes to allow the flavours to meld.

Step 8

Garnish with fresh coriander leaves and serve the Mutton Saagwala hot, accompanied by lemon wedges for a burst of tanginess.

Note

Customize the spice levels according to your preference. Enjoy this hearty and flavourful dish with rice or your favorite Indian bread!

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Cuisine

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Shop this recipe

Cuisine

Share the recipe

“show off your culinary skills and tag us in your tasty creations!”

Mutton Saagwala

Indian Cuisine

Delight in the rich and aromatic Mutton Saagwala, where tender mutton is embraced by the vibrant flavours of spinach, creating a culinary symphony that excites your taste buds!

PREP TIME

15 minutes

TOTAL TIME

1 hour

SERVES

4 Portions

Ingredients

500 grams of mutton, cubed

2 cups spinach, washed and finely chopped

1 cup mustard greens, washed and finely chopped

1 cup fenugreek leaves (methi), washed and finely chopped

1 cup plain yoghurt

2 tablespoons ginger-garlic paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

10.

1 teaspoon red Chilli powder

11.

Salt to taste

12.

2 tablespoons oil

13.

1 large onion, finely chopped

14.

2 tomatoes, pureed

15.

1 teaspoon garam masala

16.

Fresh coriander leaves for garnish

17.

Lemon wedges for serving

Direction

Step 1

In a large mixing bowl, combine yoghurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red Chilli powder, and salt. Mix well to form a smooth marinade.

Step 2

Add the cubed mutton to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.

Step 3

Heat oil in a pan on medium heat. Add finely chopped onions and saute until they turn golden brown.

Step 4

Add the marinated mutton to the pan and cook until it is browned on all sides.

Step 5

Stir in the pureed tomatoes and cook until the oil starts to separate from the masala.

Step 6

Add chopped spinach, mustard greens, and fenugreek leaves to the pan. Mix well and cook until the greens are wilted and the mutton is tender.

Step 7

Sprinkle garam masala over the dish and adjust salt to taste. Cook for an additional 5 minutes to allow the flavours to meld.

Step 8

Garnish with fresh coriander leaves and serve the Mutton Saagwala hot, accompanied by lemon wedges for a burst of tanginess.