Palak Gosht

Spinach is commonly known as Palak . Spinach is an extremely nutrient rich vegetable . Palak gosht is a Hyderabad special curry made by mixing with the Palak and mutton that can be easily served with Roti/ Steamed Rice

 

I have shared palak gosht recipe In step by step method with a detailed picture below

In a Pressure cooker heat ghee/oil add Bay leaf , Onions and Salt , Saute till the onions changes transparent . Add ginger garlic paste saute till the ginger garlic aroma goes away

Add the mutton , mix well and cook for about 5 minutes or until the colour of the mutton changes

Add coriander powder , Cumin powder , Saute for few minutes

Add chopped tomatoes then cook it for 5 minutes or until the tomatoes are soft and tender

In a blender add half of half the spinach , green chilies and red chilies blend to a fine puree

Pour the puree to the mutton mix well

Add approximately 1 cup of water into the mutton , mix well , cover the lid and pressure cook the mutton for 4-5 whistle or until mutton gets tender

In a kadai heat ghee add the rest chopped spinach to it saute till the spinach turns soft . Add cooked spinach to the gravy

Check the consistency of the gravy . If the curry is watery cook for few minutes by keeping the lid opened . Remove from heat serve with Rice / Roti

 

INGREDIENTS :

  • 1 bunch spinach
  • 2-3 green chilies
  • 2 whole red chilies
  • 1 Bay leaf and cardamom
  • 1 sliced onion
  • 1 tsp ginger garlic paste
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 2 tsp Ghee / Oil
  • 500 grams mutton pieces
  • Salt as needed

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Green Mutton Gravy / Hariyali Ghost

Dal palak /spinach curry 

INSTRUCTION :

  • In a Pressure cooker heat ghee/oil add Bay leaf , Onions and Salt , Saute till the onions changes transparent . Add ginger garlic paste saute till the ginger garlic aroma goes away
  • Add the mutton , mix well and cook for about 5 minutes or until the colour of the mutton changes
  • Add coriander powder , Cumin powder , Saute for few minutes
  • Add chopped tomatoes then cook it for 5 minutes or until the tomatoes are soft and tender
  • In a blender add half of half the spinach , green chilies and red chilies blend to a fine puree
  • Pour the puree to the mutton mix well
  • Add approximately 1 cup of water into the mutton , mix well , cover the lid and pressure cook the mutton for 4-5 whistle or until mutton gets tender
  • In a kadai heat ghee chopped spinach to it saute till the spinach turns soft . Add cooked spinach to the gravy
  • Check the consistency of the gravy . If the curry is watery cook for few minutes by keeping the lid opened . Remove from heat serve with Rice / Roti

 

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