Dhania Ghosth
(5 votes, average: 4.20 out of 5)
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 20-25 mins
Servings: 6 |
Dhania ghosth is a mutton gravy richly flavoured with hara dhania or fresh coriander leaves. Its worth trying, good change from regular gravies.
Required ingredients
- ½ kg mutton with the bones – cut into small pieces
- 200 grams fresh coriander leaves
- 2 medium onions sliced
- 1 large tomato chopped
- 3-4 green chilies chopped
- 1 tbsp ginger garlic paste
- 1 piece star anise- chakri phool
- 1 tbsp black pepper corns
- 1 tbsp coriander seeds – roasted and powdered
- ½ tsp garam masala powder
- ½ tsp turmeric powder
- ½ tsp dry mango powder
- 4 tbsp oil
- Salt as per taste
- 1 cup water
Directions & How to
- Wash the coriander leaves and separate the stalk from the leaves. Chop the stalk finely. Chop the leaves too.
- In a pressure cooker heat 3 tbsp of oil. Add pepper corns, star anise, green chillies, cook for a minute, add ginger garlic paste and chopped coriander stalk and mutton and cook it well on high flame for 5-7 minutes or till its juices oozes out.
- Add sliced onions, tomatoes, turmeric powder, coriander powder, salt, 1 cup of water and pressure cook it till 6-7 whistles or till the meat is cooked through.
- Open the cooker after the pressure reduces. Add chopped coriander leaves, sprinkle garam masala powder and dry mango powder, stir well and cook it for 5-6 minutes more.
- Serve hot.
