Palak Syun

Ingredients list for Palak Syun

• 2 bunches Spinach
• 500 grams Mutton 1 1/2 inch pieces
• 2-3 Almonds
• 1 tablespoon Fennel seed (saunf) powder
• 1/2 tablespoon Dry ginger powder (soonth)
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 3 tablespoons Oil
• a pinch Asafoetida

Method

1. Blanch spinach. Grind to a smooth paste. Keep aside. Blanch almonds. Peel, slice thinly and keep aside. Put mutton pieces in a pressure cooker along with fennel powder, dry ginger powder, turmeric powder, salt with two cups water.
2. Cook under pressure for six whistles or till mutton is tender. Open the lid when pressure reduces. Add spinach paste and simmer till the gravy thickens.
3. In another pan heat oil and fry asafoetida. Pour over mutton and cook for five minutes. Garnish with almond slivers and serve hot.

Nutrition Info