Palak Gosht
One of the most usual accompaniments to khatti dal and rice, or parathas at meals, palak gosht is a simple spinach+meat medley that both nourishes as well as satisfies. It is comfort food for me. Give me this combination and I will happily gobble it all up anytime.
Fresh Spinach leaves – Palak
You can even use frozen spinach as it will save both time and effort. However, fresh is best and always recommended. Make sure you wash the fresh spinach leaves well before use.
Palak Gosht – Spinach Meat curry
Ingredients:
Lamb Meat with bone – 500 gms
Canola oil – 2 tbsp
Onion – 1, medium, finely sliced
Red chilli powder – 3 tsp
Green chillies – 6, chopped
Salt – 2 ½ tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 1 tbsp
Tomato – 1, chopped
Fresh Spinach/Palak – 300 gms (or) Frozen Spinach – 300 gms
Dill leaves/Suva bhaji – 1/2 cup, finely chopped (optional)
Palak Gosht – Spinach Meat curry
Method:
1. If using fresh spinach: Wash the spinach carefully. Cut and discard the thick stems. Hold the leaves together in a bunch and cut into thin strips. Again cut these strips thinly in opposite direction.
2. In a pressure cooker at medium high heat, add oil and as soon as it warms up, add the sliced onion. Stir fry until golden brown. Add ginger garlic paste, chopped green chillies, red chilli powder, salt and turmeric powder. In a minute add the meat with bones and mix well. Cook until the meat is no longer pink. Now add the chopped tomatoes. Mix well. Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender. Once done, open the lid and cook at medium hight heat while stirring frequently until the mixture dries up and starts leaving oil. Add the chopped spinach and chopped dill leaves and pressure cook for 3 more minutes. Open the lid and cook for 10 minutes at medium high heat. You can cook until the curry is dry, or leave a little gravy if you like. Serve warm.
Luv,
Mona
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May 3rd, 2010 at 7:34 pm
I have made this before and I tell you this is really yum! Such a good way to get spinach into your system.
May 3rd, 2010 at 11:03 pm
in my meat eating days this was my absolute favourite with the triangular parathas!!
May 4th, 2010 at 1:48 am
Wat a fabulous dish, truly tempting..
May 4th, 2010 at 8:54 am
Hi mona.
I love palak gosht! I will have to try the dill next time. I usually use dry methi leaves.
May 4th, 2010 at 9:34 am
Lovely recipe dear
May 4th, 2010 at 11:02 am
mona,
Ilove your simple dishes.In some receipes where yougart is added at the end.
can you pl. do a receipe on BHAGARE BAIGAN,ina very easy and simle way.
thanks
May 4th, 2010 at 11:08 am
wow Wat a lovely dish palak with meat great combination
May 4th, 2010 at 4:49 pm
assk mona
nice and healthy recipe. spinach and meat is both healthy for kids esp.
just a concern, there is a popular belief that palak and tomatoes combinaton is not good for kidney stones. i dont believe it but wants to know ur second thought.
thx
WaAlaiKumAsSalaam Rizruby, that is not true. Tomatoes do not lead to the formation of kidney stones. Spinach can increase the risk of kidney stones in persons who have had calcium oxalate stones. Cooking spinach along with tomatoes does not lead to the formation of kidney stones.
May 4th, 2010 at 4:50 pm
I know bhaaji gosht
and my husband doesn’t like spinach so I add only dill and methi leaves
and I heard sorrel tastes best but sadly I dnt find them here
can u plz post bhaaji gosht too
Sana, Inshallah I will.
May 4th, 2010 at 7:31 pm
This looks really good;we have a similar dish but not as flavorful.
Joumana, I am sure you version might taste just as delicious. Please do share, I would love to try.
May 6th, 2010 at 8:35 am
Ooo, I’ve never added the dhania powder to my palak gosht before, but I must try it! Love this curry myself Mona … perfect with rice, nai??
May 6th, 2010 at 9:36 am
wow looks amazing. for most of my guests i would put less than 6 green chillies. but never the less looks amazing
May 6th, 2010 at 4:18 pm
Assalamu alaikum Mona
No other greens can beat the palak gosht curry in flavour and nutrition. InshallahI will try it with coriander powder n dill leaves next time.
May 8th, 2010 at 10:41 pm
Assalam u alaikum,
I would like to add that spinach is sometimes bitter in summer in pakistan, so my mother in law used to boil it first, drain the water and then cooked it, adding methi leaves at the end, leaving it on low for 3 minutes and also 2 tbsp milk,which made the taste awesome
Yameena, Jazakallahu khair for your tips.
May 12th, 2010 at 11:59 am
hi! i too love this recipe . saw ur mango pickle recipe today. yummmm!!!!!! you asked why it is called rishta ka achaar ? actually “rishta “means grated and the achaar is made from grated mangoes ans so the name.. u might have heard gajar ka rishta too!that is gajar(grated) ka halwa.
Juveriya. jazakallahu khair for sharing the information.
May 12th, 2010 at 5:39 pm
Yummy palak gosht,ammi used to make it as delicious 😀
May 14th, 2010 at 9:19 pm
Delicious & tasteful add some asli ghee tarka to add more flavour in it,
May 15th, 2010 at 9:37 am
Wowww!! looks soo yummy and delectable.. Never tried this one, bookmarked it. Gotta try it sometime.
May 22nd, 2010 at 7:01 pm
Really Delicious
June 9th, 2010 at 10:19 am
Assalam alaikum Wa rah wa bar….
Simply suprb dish…thanks for sharing you made to look so simple…could you please share how to cook mirchiyon ka salan…it ll be a rockling doo if I invite ma Hydi (Hind) frnds.
Wa alaikum Salam wa rahmatullahi wa barakaatuhu Sadiq, you can find the recipe for mirchiyon ka salan through the recipe index on my blog.
July 19th, 2010 at 7:41 am
Dear Mona,
Thaks a million for your many delicious recipes.
Please can you post for us Motton?
I would be thankfull for that.
Thanks
July 19th, 2010 at 8:46 am
I mean Mutton Tahari?
Can you post how to make mutton tahari
Please i am waiting for it
Thanks
Jaber, your request is duly noted.
July 28th, 2010 at 3:44 am
Assalamuallykum Dear Mona.
How are you? Hope you are well.
I am still waiting for Motton Tahari.
Please can you post it?
Thanks a millon in advance.
WaAlaiKumAsSalaam Jaber, Alhamdulillah I am doing well. Inshallah I will post the recipe in a few days. Right now as you might know I am on vacation in Hyderabad and hence unable to fulfill recipe requests.
September 11th, 2013 at 7:41 pm
Thanks so much for this recipe. I tried it and it came out amazing!! My family loved it a lot!