Palak gosht combines tender mutton pieces and fresh spinach, cooked with onions, ginger, garlic and a few aromatic spices. The process to make palak gosht at home is very quick and easy, as you will learn while reading my recipe.
KEY TAKEAWAYS
- Palak gosht is a unique and flavorful dish.
- Serve it with naan, roti, or steamed rice for a wholesome meal.
- Palak gosht tastes rich, mildly spicy, and creamy due to the blend of meat and spinach.
- Other similar recipes are palak chicken, palak paneer, aloo gosht, and methi gosht.
The Ingredients:
To boil the mutton:
- 500 grams mutton
- 1 piece onion (big size, finely sliced)
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp salt
- ½ cup water
To cook palak gosht:
- 500 grams palak (spinach, washed, finely chopped)
- ¼ cup cooking oil
- 1 tsp cumin seeds
- 4 pieces green chilies (finely chopped)
- ½ tsp Kashmiri red chili powder
- 2 tbsp fenugreek leaves (dry, crushed)
- ½ tsp garam masala powder
This recipe came from a distant relative I met at a cousin’s wedding. During lunch, she sat beside me and while devouring the mutton served, she said, “This reminds me of what I cook back home with palak.” I was pretty intrigued and asked for the process, and she shared her mother’s version.
I tried it the following weekend after we returned home. My husband said it had a nostalgic taste, and my sons said it felt like a wedding plate. Now, it is our festive family meal. That conversation reminded me how weddings do not just bring people together but also bring recipes from distant kitchens into our own, tying flavors to family threads.
How to Make Palak Gosht? (Step by Step Guide with Images)
Step 1: First, take 500 grams of palak (spinach), wash it nicely, and chop it finely. Keep them aside in a strainer.
Step 2: Now, to boil the mutton, take 500 grams of mutton in a pressure cooker and add 1 piece of onion (big size, finely sliced), 1 tbsp of ginger garlic paste, ½ tsp of turmeric powder, 1 tsp of salt, and ½ cup of water to it. Mix everything nicely, cover the lid of the pressure cooker, and cook it on a medium flame for 30 to 35 minutes or up to 4 to 5 whistles. When done, remove the pressure cooker from the flame and keep it aside to let the pressure release and cool down.
(Pro tip: Adjust salt according to your taste).
Step 3: Now, heat ¼ cup of cooking oil in a kadai or a pan on a medium flame. When it is nicely hot, add 1 tsp of cumin seeds to it. Let the cumin seeds crackle and then add 4 pieces of green chilies (finely chopped) to it. Let it cook as well for about 15 seconds.
Step 4: Now, add the boiled mutton. Stir and cook it on a high flame for about a couple of minutes so that the moisture evaporates a bit.
(Pro tip: If you think the water content is too much, cook it for a couple of minutes more).
Step 5: Now, add ½ tsp of Kashmiri red chili powder to it and mix it nicely with the mutton.
Step 6: At this stage, add 2 tbsp of fenugreek leaves (dry, crushed) to it and mix well. Stir continuously and cook the mutton on a medium flame until the oil starts to separate.
Step 7: Now, add the chopped palak to it. Mix it nicely with the gravy and the mutton. Cover the pan and cook it for about 10 minutes on a medium flame.
Step 8: After 10 minutes, remove the cover and turn the flame of the gas stove to high. Stir and fry the mutton and saag nicely for 3 to 4 minutes until it reduces to a nice and thick curry. Finally, put in ½ tsp of garam masala powder and mix it nicely. Let it cook for another two minutes on a medium flame so that the aroma of fresh garam masala infuses nicely into the ingredients. Switch off the flame.
(Pro tip: If you want your palak gosht to be dry, cook for a couple of minutes more).
Step 9: Your flavorful and tasty homemade palak gosht is finally ready to eat. Transfer it onto a plate and serve it hot with steamed rice or roti.
Recipe Card
Palak Gosht (Mutton Curry with Spinach)
Ingredients
To boil the mutton:
- 500 grams mutton
- 1 piece onion big size, finely sliced
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp salt
- ½ cup water
To cook palak gosht:
- 500 grams palak spinach, washed, finely chopped
- ¼ cup cooking oil
- 1 tsp cumin seeds
- 4 pieces green chilies finely chopped
- ½ tsp Kashmiri red chili powder
- 2 tbsp fenugreek leaves dry, crushed
- ½ tsp garam masala powder
Instructions
- First, take 500 grams of palak (spinach), wash them nicely and chop finely. Keep them aside in a strainer.
- Now, to boil the mutton, take 500 grams of mutton in a pressure cooker and add 1 piece of onion (big size, finely sliced), 1 tbsp of ginger garlic paste, ½ tsp of turmeric powder, 1 tsp of salt, and ½ cup of water to it. Mix everything nicely, cover the lid of the pressure cooker, and cook it on a medium flame for 30 to 35 minutes or up to 4 to 5 whistles. When done, remove the pressure cooker from the flame and keep it aside to let the pressure release and cool down. (Pro tip: Adjust salt according to your taste)
- Now, heat ¼ cup of cooking oil in a kadai or a pan on a medium flame. When it is nicely hot, add 1 tsp of cumin seeds to it. Let the cumin seeds crackle and then add 4 pieces of green chilies (finely chopped) to it. Let it cook as well for about 15 seconds.
- Now, add the boiled mutton. Stir and cook it on a high flame for about a couple of minutes so that the moisture evaporates a bit. (Pro tip: If you think the water content is too much, cook it for a couple of minutes more).
- Now, add ½ tsp of Kashmiri red chili powder to it and mix it nicely with the mutton.
- At this stage, add 2 tbsp of fenugreek leaves (dry, crushed) to it and mix well. Stir continuously and cook the mutton on a medium flame until the oil starts to separate.
- Now, add the chopped palak to it. Mix it nicely with the gravy and the mutton. Cover the pan and cook it for about 10 minutes on a medium flame.
- After 10 minutes, remove the cover and turn the flame of the gas stove to high. Stir and fry the mutton and saag nicely for 3 to 4 minutes until it reduces to a nice and thick curry. Finally, put in ½ tsp of garam masala powder and mix it nicely. Let it cook for another two minutes on a medium flame so that the aroma of fresh garam masala infuses nicely into the ingredients. Switch off the flame. (Pro tip: If you want your palak gosht to be dry, cook for a couple of minutes more).
- Your flavorful and tasty homemade palak gosht is finally ready to eat. Transfer it onto a plate and serve it hot with steamed rice or roti.
