Kulfe ki Bhaji Gosht or Purslane leaves Mutton curry – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen’s Recipes

 

Ingredients:

 

Boneless mutton: 150 grams
Purslane leaves (kuf ki bhaji) : 8 medium sized bunches chopped
Onion : 1 chopped
Tomatoes : 2 chopped
Ginger garlic paste: 1 tablespoon
Salt: 1 teaspoon
Turmeric powder: ½ teaspoon
Red chili powder: 2 teaspoons
Cooking oil: 2 tablespoons
Coriander : 1 bunch chopped
Whole green chilies: 5

Procedure:

 

1.    In a pressure cooker, add mutton, chopped onion, chopped tomatoes, ginger garlic paste, salt, turmeric powder,  red chilli powder, cooking oil and one cup of water.

2.    Mix well and close the lid. Pressure cook for 10 to 15 minutes on medium flame till the mutton gets tender.

3.    Open the lid and stir till the water dries and the oil separates.

4.    Add chopped Purslane leaves or Kulfe Ki Bhaji.

5.    Mix well and close the lid. Pressure cook on low flame for 5 minutes.

6.    Open the lid and stir till the oil separates, for approximately 10 to 15 minutes.

7.    Add ½ cup of water, chopped coriander and whole green chilies.

8.    Close the lid and simmer for 5 minutes.

Kulfe Ki Bhaji Gosht or Purslane leaves Mutton Curry is ready. Serve with plain rice.

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