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.