Palak gosht is a indian special curry made by mixing mutton or meat with palak leaves. Spinach is commonly called as palak and it has amazing number of ways to make use of it. Here, I have used pressure cooking technique to cook the mutton, and then added palak leaves to the mutton and cooked until the leaves get soft by pressure cooking method. I suggest palak to be included in our diet and it is must to have it very regularly as green leafy vegetables are good for health.
Yield / Serves
750gm goat mutton (cut into pieces)
2 bunch spinach chopped
1 tablespoon ginger garlic paste
5 green chilies
Salt as per taste
1 teaspoon red chili powder
1 &1/2 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1 teaspoon meat masala powder
2 tablespoons chopped coriander leaves
1/4 cup oil
Take grinder mixer jar, add onion, tomato, ginger, garlic and green chilies. Grind all the ingredients into fine paste.
Heat oil in pressure cooker, add paste and cook for 10minutes on low flame.
Add all spices (saly, red chili powder, ji powder, garam masala powder, turmeric powder and meat masala powder). Mix really well n again cook for 5minutes.
And 1 cup water and mutton in it. Cover the lid n presure cook it on 5whistles. Switch off the gas and wait till air release from pressure cooker.
Add add spinach and coriander leaves in cooked mutton. Cover the lid and pressure cook it on 3 whistles. Switch off the flame. Wait till steam release from pressure cooker.
Palak Gosht is ready to serve. Serve this hot with roti, tandoori roti, chapati, rumari roti or rice.
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