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, 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.