How to Make Palak Gosht at Home

Palak Gosht is a delicious and nutritious dish that brings together tender meat and iron-rich spinach in a flavorful, aromatic gravy. This dish is a staple in South Asian households, known for its wholesome ingredients and rich taste. The slow-cooked meat absorbs the flavors of fresh spinach and spices, creating a perfect balance of earthy greens and savory goodness. Whether you pair it with roti, naan, or rice, Palak Gosht is a comforting, satisfying meal that is packed with both taste and health benefits.

Palak Gosht is a powerhouse of nutrition, combining protein from the meat with the vitamins and minerals of spinach. The dish is rich in iron, making it an excellent choice for a balanced diet. Its deep, comforting flavors make it a family favorite, and it pairs wonderfully with both bread and rice.

Try this hearty and flavorful Palak Gosht recipe today and enjoy a taste of traditional home-cooked goodness! 🍲✨

Here’s how to make this delicious Palak Gosht at home!

Ingredients You’ll Need

For the Meat:

• 500g mutton or beef (bone-in for extra flavor)
• 3 tbsp cooking oil or ghee
• 1 medium onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 large tomato (chopped or pureed)
• Salt to taste
• 2-3 cups water (for cooking the meat)

For the Spinach (Palak):

• 500g fresh spinach (palak), washed and chopped
• 1 green chili (chopped, for added heat)
• ½ tsp cumin seeds
• ½ tsp salt (adjust to taste)
• ½ cup water (for cooking spinach)

For Garnishing:

• 2 green chilies (sliced)
• 2 tbsp fresh coriander leaves (chopped)
• ½ tsp garam masala
• 1 tbsp lemon juice

Step-by-Step Instructions

1. Cook the Meat

1. Heat oil or ghee in a deep pot. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and stir for a minute until fragrant.
3. Add the meat and cook on medium heat until it changes color.
4. Stir in red chili powder, turmeric, coriander powder, cumin powder, and salt. Mix well.
5. Add chopped tomatoes and cook until they soften and blend into the meat.
6. Pour in 2-3 cups of water, cover the pot, and let the meat cook on low heat until tender (this may take 40-50 minutes for mutton and around 25-30 minutes for beef). If using a pressure cooker, cook for about 15-20 minutes.

2. Cook the Spinach

1. In a separate pan, heat a little oil and add cumin seeds. Let them sizzle for a few seconds.
2. Add chopped spinach, green chilies, and a little salt. Stir and let it cook until the spinach is soft and wilted (about 10 minutes).
3. Blend the cooked spinach slightly for a smooth texture (optional).

3. Combine the Meat and Spinach

1. Once the meat is tender, add the cooked spinach to the pot and mix well.
2. Let the Palak Gosht simmer for another 10-15 minutes, allowing the flavors to blend together.
3. Sprinkle garam masala and lemon juice for extra taste.

4. Final Touch & Garnishing

1. Garnish with fresh coriander leaves and sliced green chilies.
2. Serve hot with naan, roti, or steamed rice.

Author: md_ferdous