Paneer Palak Gosht, Vegetable Cutlets And Peas Pulao by Chef Gulzar

Ingredients For Paneer Palak Gosht:

• Beef   kg
  
• Boiled Spinach  1 kg
  
• Cottage cheese  1 packet
  
• Cumin powder  1 tsp
  
• Onion seed  1 tsp
  
• Whole red chili  4 to 5
  
• Garlic paste  2 tbsp
  
• All spice powder  1 tsp
• Lemon juice  4 tbsp
  
• Green chilies  4 to 5 bunch
  
• Green coriander  1/2 bunch
  
• Oil  2-3 tbsp
  
• Salt  to taste

Method:

1. Pour oil in a pan, add chopped spinach, saute it, cook till it becomes doft, then make paste in a grinder.
2. Now pour oil in a pan, add garlic paste, fry it then add mutton roast it well.
3. Along water, mutton tender it.
4. Then add whole red chili pieces, then add it.
5. After that add chopped cumin, mustard paste, green chilies, roast it well, pour water, cook it.
6. Now add spinach paste, lemon juice, salt, cook it for 10 minutes, when the salan becomes ready then add it into serving dish, cut the cubes of cottage cheese.
7. Then fry it lightly and pour it on its top.
8. Garnish it with green chilies and chopped green coriander then serve.
   

Ingredients For Peas Pulao:

• Boiled peas 1 cup
  
• Rice 1/2 kg
  
• Ginger garlic paste  2 tbsp
  
• Cinnamon sticks  1 to 3
  
• Clove 2 to 3
  
• Onion 1
  
• Black pepper 1/2 tsp
• Chicken cube 2
  
• Green chilies 4 to 5
  
• Mint  1 bunch
  
• Clarified butter 4 to 5 tbsp
  
• Salt  to taste

Ingredients For Vegetable Cutlets:

• Cottage cheese 100 gm
  
• Grated cabbage 100 gm
  
• Mashed potatoes 2 to 3
  
• Green chilies 2 to 3
  
• Chopped onion 2
  
• Egg 2 to 3
  
• Gram flour  4 tbsp
• Green coriander  1/2 bunch
  
• Salad leaves 2 to 3
  
• Tomato 2 to 3
  
• Oil  2 to 3 tbsp
  
• Salt to taste

Method:

1. Take a grated cottage cheese, grated cabbage, boiled and chopped potatoes, green chilies, chopped onions, gram flour, green coriander, salt mix it well.
2. Now add the mixture make the cutlets and keep them on a side.
3. Put the eggs into a mixing bowl beat it.
4. Now pour oil in a pan, heat it.
   
5. Then deep fry the cutlets, put them in a pan, make it golden fry. then take out on a tissue paper, so that oil can be absorb by the paper.
6. In the end put salad leaves, tomatoes, garnish it with them, then serve.