कसूरी ग़ोश्त पाव | Kasuri Gosht Pav | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Mutton lovers, here's something that will be your favourite in no time. Try it today!

KASURI GOSHT PAV

Ingredients

1½ tbsps dry fenugreek leaves (kasuri methi)
Dry fenugreek leaves (kasuri methi) powder for sprinkling
300 grams mutton mince
8 pavs
1½ inch cinnamon stick
2-3 green cardamoms
4-5 cloves
8-10 black peppercorns
2-3 tbsps oil
2 tbsps + ¼ cup fried onion
Salt to taste
1 tbsp ghee
1 tbsp butter + for toasting
1 tsp cumin seeds
1 tbsp crushed ginger-garlic-green chilli
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
¼ cup tomato puree
1 tsp red chlli powder
½ tsp coriander powder
¾ tsp cumin powder
2 tbsps meat masala
¼ cup chopped fresh coriander leaves
1 small onion, roughly chopped
To serve
Green chutney
Onion wedges
Lemon wedges
Mint leaves

Method

1. Take cinnamon stick on a muslin cloth, add green cardamoms, cloves and black peppercorns and tie it into a potli.
2. Heat oil in a pressure cooker, add mutton mince and saute for 3-4 minutes on high heat.
3. Add 2 tbsps fried onions and the spice potli and mix well. Add salt, mix, cover and cook under pressure till 3-4 whistles are released.
4. Open the cooker once the pressure has reduced completely and discard the potli.
5. Heat ghee and butter in a kadai.
6. Add cumin seeds and let them change colour. Add crushed ginger-garlic-green chillies and saute for a minute.
7. Add onions and saute for 2-3 minutes. Add tomato and tomato puree and mix well.
Add salt, mix and cook till the oil separates.
8. Add red chilli powder, turmeric powder, coriander powder, cumin powder, meat masala, kasuri methi and mix well. Cook for a minute.
9. Add remaning fried onions and mix well. Add 1/3 cup water, mix and cook for 2-3 mins.
10. Add the mutton mince and mix till well combined.
11. Add coriander leaves and ½ cup water, mix, cover and cook for 10 minutes. Switch the heat off.
12. Stuff each pav with a portion of the mutton mince and add some onion.
13. Heat butter in a non-stick pan. Sprinkle dry fenugreek leaves powder and place the stuffed pavs toast for 1-2 minutes on each side.
14. Serve hot with green chutney, onion wedges, lemon wedges and mint leaves.

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