Paalak Phalli Gosht (French Beans and Spinach Non-Veg Curry)

Name: Paalak Phalli Gosht (French Beans and Spinach Non-Veg Curry)
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 400 gm Lamb Bone-in; 2 tsp Ginger garlic paste; 1 tsp heaped Salt; 2 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1 tsp Curry powder; 1 small bunch chopped Coriander Leaves; 3 tbsp Oil; 2-3 chopped Onions; 1/2 bunch chopped Dill Leaves; 4-5 bunches Spinach Leaves; 2 Cubed Potatoes; 300 gm chopped French Beans

ZMA @zesty5

#HNV
#cookpadindia
#innovative
It's an amazing fusion dish by me. An innovative touch given by me to the two most loved Non-Veg dishes of Hyderabad. One is Binis ki Phalli Gosht and the other being Palak Gosht.
What I did here is that I have made a fusion of both, a combo Curry with both Binis ki Phalli which means French Beans and Palak Gosht which stands for Spinach Leaves.
I had used both these Vegetables along with Lamb Bone-in or Mutton in this super duper wonderful Curry.
That's it. A lovely side dish to many a meals. It tastes yum with both Rice and Rotis.
Not only is it tasty, it's a way lot healthier too. Full of natural goodness of Vitamins and Minerals, it's a super hit option.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

400 gmLamb Bone-in
2 tspGinger garlic paste
1 tspheaped Salt
2 tspRed Chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
1 tspCurry powder
1small bunch chopped Coriander Leaves
3 tbspOil
2-3chopped Onions
1/2 bunchchopped Dill Leaves
4-5 bunchesSpinach Leaves
2Cubed Potatoes
300 gmchopped French Beans

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Steps

25-30 minutes

1

Heat Oil in a pan. Saute Onions and Ginger garlic paste at first. Saute on a low heat only until translucent and done. Add Mutton Bone-in and the rest of the spices now. Pressure cook for 6-7 whistles or as required. Let the pressure settle down on it's own before opening the lid. Also add some of the chopped Coriander Leaves and half of the Salt too. Otherwise meat wouldn't be tasty enough. It would be bland. Don't directly pressure cook. Saute or roast well before actually closing the lid.
2

Open the lid and give it a light mix. Add chopped Spinach Greens and Dill Leaves. After you add that, keep the heat on a medium high heat because Spinach releases a lot of water. Therefore it is highly recommended that wash and drain it in a strainer really well. It helps in draining off the water properly.
3

Add Potatoes and the chopped French Beans or Binis ki Phalli as it's called here in the City. If you desire, you can pressure cook just for 2 more whistles. It's optional. Otherwise just cover and cook on a low heat for the next 15-18 minutes just as I did. Or as required. Alternatively Potatoes can be deep fried and added so that they get cooked easily and also will be a lot flavourful as well.
4

If you fry and add Potatoes, then there us no need to pressure cook. After the meat is done, just add all the Vegetables. Cover and cook until done on a low to medium high heat. Since it's a semi dry Curry, add water only if necessary. Adjust Salt and add the other half of the chopped Coriander Leaves. That's it. It's all ready to be dished out. Enjoy! Yum!

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ZMA @zesty5

on March 26, 2022 18:43

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.