Ingredients:
150 Grams Minced Mutton
50 Grams Fresh Green Peas
6 to 7 Cabbage Leaves
1 Medium Onion cut into rings
1 Tbsp Garlic and Ginger Paste
1/2 Tsp Red chili powder
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
A Pinch of Turmeric Powder
1 Tbsp Refined Oil
1 Lemon
1 Tbsp Refined Oil
1 Lemon
2 Medium Onions
2 to 3 Garlic Cloves
1 Small Ginger Root
2 to 3 Garlic Cloves
1 Small Ginger Root
50 Grams Cashew Nuts
2 Fresh Medium Tomatoes
A Pinch of Turmeric Powder
A Pinch of Green Cardamom Powder
A Pinch Black Cardamom Powder
1 Tsp Cinnamon Powder
A Pinch Nutmeg Powder
1 Bay leaf
Salt to Taste
1 Tbsp Refined Oil
1 Tbsp Chopped Coriander Leaves
Roasted Onion Gravy. Peel the onions and cut into fine slices. In a roasting tray, roast the onions into the oven until golden brown. Grind them to a nice puree. Heat the oil in a pan. Add bay leaf, ginger and garlic paste and stir. Add the tomato puree and cook on a medium flame for about 5 minutes. Finally, add the onion paste, cashew paste and all the other seasoning ingredients. Stir them constantly. Add water if required. Cook for about 15 to 20 minutes. Remove from the flame and keep the dish aside.
Heat the oil in a pan. and add chopped onions and stir until they are soft and light brown. Add the Ginger and Garlic paste and once again stir constantly.
Add the minced mutton meat, green peas and spices. Mix well. Cook the dish for about 5 minutes. Finally, add the chopped coriander leaves, if required. Add 1 to 2 tbsp of water, salt to taste. Remove from fire and keep it aside.
Meanwhile blanche the leaves of the cabbage. Add the mince mix in the center of the leaves and prepare small pouches of it. Tie the pouch with an onion ring so that the mince filling does not spill out.
Heat the gravy prepared earlier in a pan and add all the potli or pouches. Stir these pouches in the gravy carefully. The pouches should not break open. Cook on a simmer flame for about 5 minutes.
Arrange them in serving bowl. Garnish the dish with shredded coriander leaves. Serve the dish hot.
Meanwhile blanche the leaves of the cabbage. Add the mince mix in the center of the leaves and prepare small pouches of it. Tie the pouch with an onion ring so that the mince filling does not spill out.
Heat the gravy prepared earlier in a pan and add all the potli or pouches. Stir these pouches in the gravy carefully. The pouches should not break open. Cook on a simmer flame for about 5 minutes.
Arrange them in serving bowl. Garnish the dish with shredded coriander leaves. Serve the dish hot.
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