Palak Gosht (Spinach Mutton curry)
Palak Gosht (Spinach Mutton curry) is a flavourful and nutritious North Indian dish that combines tender pieces of mutton (goat meat or lamb) cooked in a rich and spiced spinach (palak) gravy. Gosht is a term used in Indian, Pakistani, Persian, and Middle Eastern cuisine to refer to meat, usually mutton (goat or lamb). The combination of spices, meat, and spinach creates a flavourful and healthy curry that has become a favourite in many households. The spinach adds a beautiful green colour to the dish. You can serve this dish on various occasions, from family dinners to special gatherings.
A Unique Combination
The beauty of palak gosht lies in its unique combination of two main ingredients: mutton (goat or lamb meat) and palak (spinach). The mutton, with its rich and tender texture, pairs wonderfully with the smooth and slightly earthy taste of spinach. This dish not only satisfies hunger but also provides essential nutrients. Spinach, known for its iron content, boosts the dish’s nutritional value, making it both a tasty and healthy option for meat lovers.
A Perfect Blend of Flavours
The magic of palak mutton comes from the flavourful spices used in its preparation. The rich and aromatic spices, such as cumin, garam masala, red chilli powder, and turmeric, bring warmth and depth to the dish. These spices are balanced with the natural sweetness of the spinach and the savoury taste of mutton, making each bite a delightful experience. The dish is usually cooked slowly, allowing the spices to infuse the meat and spinach, resulting in a deep, rich flavour.
Nutritional Benefits
Palak mutton offers several health benefits due to its ingredients. Spinach is rich in vitamins, minerals, and antioxidants. It is particularly known for being high in iron, making it a great choice for improving blood health. Mutton, on the other hand, is a good source of protein. Together, these ingredients provide a balanced meal, offering both flavour and nutrition.
Ideal for Special Occasions
Palak mutton is prepared for special occasions, such as festivals, family gatherings, and celebrations. The rich taste and vibrant green colour of palak mutton make it a standout dish on any dinner table, impressing guests with both its appearance and flavour.
Enjoy delicious non-vegetarian recipes full of rich flavours and tender meats!
Easy to Prepare
While Spinach mutton curry may seem like a complicated dish, it is surprisingly easy to prepare. With simple ingredients and a few steps, you can create a flavourful meal. The mutton is first cooked with spices, and then spinach is added to create the gravy. The slow cooking process allows the meat to absorb the spices and the spinach to blend into the curry, creating a smooth, flavourful sauce.
Palak gosht is a nutritious dish that brings together the best of meat and greens. With its rich taste, aromatic spices, and health benefits, it has earned its place as a beloved dish in Indian cuisine. Whether you enjoy it with naan, rice, or roti, palak mutton is sure to be a hit at any meal.
Here’s a delicious palak mutton (Spinach Mutton Curry) Recipe! This dish combines the richness of mutton with the goodness of spinach, making it flavourful and nutritious.
Palak Gosht (Spinach Mutton curry)
Ingredients
- 500 g mutton bone-in or boneless
- 2 tbsp oil/ghee
- 1 large onion finely sliced
- 1 tomato chopped
- 3 garlic cloves finely chopped
- 2 tsp ginger-garlic paste
- ¼ tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 2 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp garam masala powder
- ⅛ tsp nutmeg powder
- ½ cup yoghurt
- 1 tsp kasuri methi dried fenugreek leaves
- Salt to taste
- Water as needed
For Spinach Paste:
- 250 gms spinach palak, washed
- 1 green chilli adjust to your spiciness
- 1 tsp sugar
- Handful of coriander and mint leaves
Instructions
Cook the Mutton
- Heat 2 tbsp oil/ghee in a pressure cooker or heavy-bottomed pan.
- Add chopped onions and cook until golden brown.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Stir in chopped tomato and cook until soft.
- Add Kashmiri chilli powder, coriander powder, cumin powder, garam masala, black pepper powder, nutmeg powder, and salt. Mix well and cook until the masala’s raw smell disappears.
- Add curd and mix.
- Add the mutton and mix well. Add ¼ cup water and pressure cook until the mutton is tender
- Pressure cooker: Cook for 4-5 whistles and let the pressure release naturally.
- Pan method: Cover and simmer for 45-60 minutes, adding water if needed.
Prepare the Spinach Paste
- In a large pot, bring 3-4 cups of water to a boil.
- Add sugar (this helps retain colour).
- Add the washed spinach leaves to the boiling water.
- Let them cook for 50-60 seconds until they turn bright green.
- Immediately transfer the spinach to a bowl of ice-cold water.
- This stops the cooking process and locks in the colour.
- Let it sit for 1-2 minutes.
- Drain the spinach and blend it with green chilli, a handful of coriander leaves and mint leaves to a smooth paste. Set aside.
- Heat oil in a pan, add garlic and saute until golden brown.
- Add the palak puree and mix. Cover and cook for 5 minutes and keep it aside.
Combine Spinach and Mutton
- Once the mutton is tender, add the cooked spinach puree and mix well.
- Simmer for 5-7 minutes until the flavours blend.
- Crush and add kasuri methi for extra flavour.
- Garnish with fresh cream or butter (optional).
- Serve hot with naan, roti, or jeera rice.
Notes
Frequently Asked Questions:
Palak Gosht is a traditional Indian curry made with tender pieces of mutton (goat or lamb meat) cooked in a flavourful spinach (palak) gravy. It combines spices and the earthy taste of spinach, resulting in a delicious, nutritious dish.
Yes, you can substitute chicken for mutton in the recipe. However, cooking times will differ. The chicken cooks faster than mutton, so you may need to adjust the cooking time accordingly.
If you prefer a milder version of Palak Mutton, reduce the number of green chillies, red chilli powder, and garam masala in the recipe. You can also add a little more yoghurt or cream to balance the spices and create a creamier texture.
Yes, you can use frozen spinach instead of fresh spinach. Just ensure to thaw it properly and drain any excess water before blending it into a smooth puree for the curry.
Palak Mutton pairs well with a variety of Indian breads like naan, roti, or paratha. It also goes great with rice, particularly steamed basmati rice or jeera rice (cumin rice).
Yes, you can make Palak Mutton without a pressure cooker. You can cook it in a regular pot or Dutch oven. It will take longer to tenderize the mutton, about 45 minutes to 1 hour, depending on the meat’s tenderness.
Yes, you can make Palak Mutton in advance. It actually tastes even better the next day as the flavours continue to meld together. Just store it in an airtight container in the refrigerator and reheat it before serving.
Yes, you can skip the yoghurt if you prefer. Yoghurt adds creaminess and tang, but the dish will still be flavourful without it. You can add a little cream or coconut milk if you want a richer texture.
Absolutely! If you enjoy a spicy dish, you can increase the number of green chillies, red chilli powder, and garam masala. You can also add a pinch of cayenne pepper for extra heat.
Yes, Palak Mutton is an excellent dish for meal prep. It can be stored in the fridge for 2-3 days, and the flavours will improve over time. It also freezes well, making it a great option for preparing in advance.
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