Recipe Of Palak Gosht at Home

 Makki Madni Catering

Palak Gosht is a delicious Pakistani dish made with tender mutton (goat meat) cooked in a flavorful spinach (palak) gravy. Here's a simple recipe for you to try:

Ingredients:

• 500 grams mutton (goat meat), cut into pieces
• 2 cups fresh spinach leaves, washed and chopped
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 1/2 cup yogurt (curd), beaten
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon garam masala
• 1/4 cup cooking oil or ghee (clarified butter)
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

1. Wash the mutton pieces thoroughly and drain any excess water.
2. In a large pot or pressure cooker, heat the cooking oil or ghee over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they become translucent and slightly golden.
4. Stir in the ginger-garlic paste and green chilies, and cook for another minute until the raw aroma disappears.
5. Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
6. Add the mutton pieces and brown them on all sides, stirring occasionally.
7. Once the mutton is lightly browned, reduce the heat and add the beaten yogurt. Mix well to coat the mutton with the yogurt and spices.
8. Cover the pot/pressure cooker and cook the mutton until it becomes tender. If using a pressure cooker, cook for about 3-4 whistles or as per your cooker's instructions.
9. While the mutton is cooking, blanch the chopped spinach leaves. To do this, boil water in a separate pot, and once it starts boiling, add the spinach leaves for about 1-2 minutes. Immediately transfer the blanched spinach to ice-cold water to retain its green color. Drain the water and blend the spinach into a smooth puree.
10. Once the mutton is cooked and tender, add the spinach puree to the pot. Mix well and let it simmer for 5-7 minutes, allowing the flavors to blend together.
11. Sprinkle garam masala over the palak gosht and give it a final stir.
12. Garnish with fresh coriander leaves.

Note :

Serve the delicious Palak Gosht hot with steamed rice, naan, or roti. Don't forget to accompany it with lemon wedges for an extra tangy touch. Enjoy your flavorful and nutritious Palak Gosht!