Recipe Palak Gosht (2021)


  • Mutton 700 Grams (Beef can be used too)
  • Onions 4 chopped finely
  • Ginger 1 Tbsp grated
  • Garlic 1 Tbsp crushed
  • Green Chilies 4 seeded and finely chopped
  • Spinach leaves 250 Grams
  • Tomatoes 4 boiled, skin removed and finely chopped
  • Yogurt 1/2 cup
  • Powdered cumin 1 Tsp
  • Coriander powder 2 Tbsp
  • Bay leaf 2
  • Black Cardamom 1
  • Cloves 4
  • Nutmeg powder 1/4 tsp
  • Oil 1/4 cup
  • Salt to taste
  • Butter 1 knob


Step 1

Clean and wash the meat. Puree ginger, garlic and green chilies along with yogurt in a blender. Add 1/4 tsp cumin powder. Marinate the meat in this mixture for about an hour.

Step 2

Blanche the spinach in boiling water along with 1/2 Tsp salt for about a minute, drain and puree the spinach.

Palak Gosht

Step 3

Heat oil in a pressure pan, add bay leaves, black cardamom and cloves. When the leaves begin to fry, add onions and fry till they are well browned.

Step 4

Add coriander powder and saute for a few seconds, add cumin powder and 2-3 tbsp of water, reduce the flame and allow the spices to get fried.

Palak Gosht

Step 5

When the oil begins to separate, add the meat along with the marinade and stir well. Keep the gas flame on high and cook till the marinade reduces and oil starts to surface. Add tomatoes and continue stirring. After the marinade is mostly absorbed in the mutton, add salt, 2 cups of water and close the lid of the pressure pan. Reduce the flame to minimum after one whistle and let it cook on low heat. Switch off the gas after 25 minutes.

Step 6

Open the pan after the pressure drops on it’s own, check for the doneness of meat. If the meat is falling off the bones, it is cooked. Keep the flame to lowest and add most of the pureed spinach and nutmeg powder, give the curry a good mix and cook uncovered till the oil surfaces.

Step 7

Just before serving swirl some of the pureed spinach and a knob of butter (optional).

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