Ingredients: 1 large bunch Methi (Fenugreek) berji 500g curry pieces mutton 1 onion (sliced) 1 piece taj 2 tablespoon oil 1 teaspoon salt 1 teaspoon dhana Jeeru (Cumin) powder 1⁄4 teaspoon turmeric powder 1 teaspoon chilli powder 2 rsp red ginger garlic masala 1 teaspoon mustard powder 1 tablespoon brown vinegar 1 cup frozen peas 2 tomatoes (liquidized) Water as needed
Braise onion and taj in oil, add spices, vinegar and chillies. Add washed and drained mutton, cook till tender with water as needed. Add tomatoes, berji and peas. Cook till tomato has reduced. Add water as needed and cook berji till done and no liquid remains. Serve with roti or bread.