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Tuesday, July 24, 2018

Palak Gosht ~ Palak Mutton ~ Indian Style Spinach & Mutton Curry

Palak Gosht ~ Palak Mutton ~ Indian Style Spinach & Mutton Curry
Palak Gosht ~ Spinach Mutton Curry

I have been receiving a huge request for this recipe of Palak Gosht and it has been on my list for a long time. So here I am with this humble version of this curry with a short and brief video.

The biggest query people have about making this curry is, whether the spinach should be used in chopped or pureed form. And the next question arises as to, in which order it needs to be added. I prefer to add the spinach puree at the end of the cooking process. I personally do not like the idea of adding chopped spinach to this curry even though it is the easy way out.

 It is much appealing when the curry has a rich green color. To maintain the color of the spinach, it has to be blanched and while cooking in water, a bit of sugar helps in keeping its color. Shocking the leaves in chilled water also helps it to retain its nutrients as well as its color. Overall, it is a very simple and no fuss curry, and if you already have ginger and garlic paste ready, just add it along with chopped green chilies. This way you can skip the step of grinding of ginger, garlic, and green chili.

Palak Gosht ~ Palak Mutton ~ Indian Style Spinach & Mutton Curry
Palak Gosht

You can watch the video here

Palak Gosht ~ Palak Mutton ~ Indian Style Spinach & Mutton Curry

Indian style curry with a combination of mutton and spinach, best served with ghee rice or naan.

Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 20 minutes (in a pressure cooker)
Total time: 70 minutes
1 cup = 250 ml capacity
Serves 5


1-kilogram mutton
300 grams spinach leaves
1 cup sliced onion
1 large tomato chopped
3 tablespoon yogurt
2 tablespoon chopped ginger
2 tablespoon chopped garlic
3 green chilies
1 tablespoon coriander powder
2 teaspoon cumin powder
1/2 teaspoon garam masala powder
2 tablespoon lemon juice
1 teaspoon sugar
Whole spices: 1 piece of cinnamon, 3 green cardamoms, 4 cloves, 1 brown cardamom
5 tablespoon cooking oil
1/2 cup chopped coriander leaves


1. Make a fine paste of chopped garlic, ginger and green chilies. Marinate mutton pieces with this paste, yogurt, and salt for 30 minutes.
2. Wash the spinach leaves and cook in boiling water with some sugar for 3 minutes. Remove the leaves from hot water and place it in ice water for some time. Grind the leaves to a coarse paste and set aside.
3. Heat cooking oil in a pressure cooker and add all the whole spices. Add chopped onion and fry till light golden in color.
4. Now add the marinated mutton, 1 tablespoon coriander powder, 2 teaspoon cumin powder, chopped tomato and 3 cups of water (or as needed) in which spinach was cooked. Place the lid and cook the mutton for 15 minutes on medium heat. Once the pressure drops, open the lid and check if muton cooked. Add salt if needed.
5. Finally, add spinach puree, garam masala powder, lemon juice and coriander leaves. Taste and check the seasoning. Cook the curry on low flame for 5 minutes. Turn off the flame and serve hot. 

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