Palak Gosht is a popular Pakistani dish made with tender pieces of mutton, lamb, or chicken cooked in a rich spinach-based curry. It’s a wholesome and flavorful dish that’s loved for its comforting taste and nutritious ingredients.
This dish is especially popular in Pakistani homes and is often served at family gatherings and special occasions like weddings (shadis). It’s usually made in large batches because everyone enjoys it and always goes back for seconds.
Palak Gosht is also one of my personal favorites. I learned this recipe from my mother, and it has become a go-to dish whenever I’m hosting. Every time I make it, I get so many compliments — it’s one of those recipes that never fails.
From my kitchen dil se, this recipe is simple, authentic, and perfect for any occasion. If you’re looking for a dish that’s both comforting and impressive, this Palak Gosht is definitely worth trying
Palak Gosht (Watch Recipe in Action)
WHY YOU’LL LOVE THIS RECIPE
- Rich, comforting, and full of flavor
- Packed with nutritious spinach + protein
- Perfect for family meals or dawat
- Goes with both roti and rice
- Authentic homemade taste
WHAT IS PALAK GOSHT?
Palak Gosht is a traditional South Asian dish made by cooking tender mutton or lamb with fresh spinach and aromatic spices like ginger, garlic, and cumin. The spinach blends into a thick, flavorful curry that pairs perfectly with flatbread or rice.
KEY COOKING STEPS
- Cook spinach and blend into smooth puree
- Fry onions, ginger, and garlic
- Add meat and spices, cook until tender
- Mix in palak and simmer
- Cook until oil separates and flavors develop
PRO TIPS
- Use bone-in mutton for best flavor
- Don’t overcook spinach — keep color fresh
- Cook until oil separates for authentic taste
- Add a little cream or butter for richness (optional)
- Slow cooking give deeper flavor
Try it with my Chicken Yakhni Pulao or Mutton Pulao — the light, aromatic rice balances the rich and creamy palak gosht perfectly.
FAQ
1. What meat is best for Palak Gosht?
Mutton or lamb is best because it gives rich flavor and tenderness.
2. Can I use chicken instead?
Yes, but traditional Palak Gosht is made with mutton.
3. Why is my palak gosht bitter?
Overcooking spinach or using old leaves can cause bitterness.
4. Can I freeze Palak Gosht?
Yes, it freezes well for up to 1 month.
Palak Gosht
Ingredients
Spinach (Boiling)
- 5 lbs Spinach (Palak) washed
- 200 grams Fenugreek leaves (methi) fresh or frozen
- 5-6 Green chillies (chopped or paste) or taste
- 15-20 Green cardamoms
- 1/2 tsp Cloves
- 1 tsp Black pepepr
- 2 tsp Cumin seeds
- 2 Cinnamon stick
- 3 Star anise
- 4 Black cardamoms
- 2 Bay leaves
- 3-4 cups Milk
- 1 cup Cream optional
Qorma/Gravy
- 4 lbs Mutton use lamb, chicken or beef
- 2 large Onions
- 1 Tomato
- 1 tbsp Red chilli powder or to taste
- Salt tpo taste
- 2 tsp Turmeric powder
- 3 tbsp Coriander powder
- 2 tbsp Cumin powder
- 3 tbsp Ginger garlic paste
- 1 tsp Green chili paste or to taste
- 4-5 cups Oil use oil generously 🙂
Instructions
- In a large pot, combine spinach, water, methi leaves, and green chilli paste. Cover, bring it to a boil and blend.
- Add salt, red chilli powder, whole spices (as mentioned in the recipe), milk and oil to the pot. Cook on medium-low heat for 20-30 minutes, stirring occasionally with a spoon. You may cover the pot to avoid splashes.
- In another pot, heat oil and sauté sliced onions until they turn light brown. Add ginger garlic paste and green chilli paste, and cook for 2-3 minutes.
- Add the meat and cook (bhunofy) on high heat for 5-7 minutes. Add salt, turmeric powder, red chilli powder, coriander powder, and cumin powder to the pot.
- Pour in water and continue cooking until the meat is fully cooked.
- Once the Palak is fully cooked, mix the cooked meat and its gravy with the Palak. Stir well.
- At this point add cream to make it more tasteful.
- Check the seasoning and adjust spices as needed. Cover the pot and let it simmer until oil floats on the surface.
- Serve Palak Gosht with roti, paratha or rice and enjoy!
Video
Notes
- The quantities mentioned in this recipe are suitable for a large gathering or daawat. If you want to make a smaller quantity, you can cut the measurements in half.
- I used 4 lbs for this recipe because my family likes the meat cooked in palak. You may use as required. (2-3 lbs should be enough too).
- If you want the Palak to have a great flavor, it’s important to use plenty of oil.
- To prevent hot splashes, cover the pot while cooking Palak. Reduce the heat, remove the lid, stir with a spoon, and then replace the lid to resume cooking (this is what I do too).
- Add the whole spices after blending the palak.
- Adjust the spices according to your taste, especially the green chillies which are essential for this recipe.