Pakistani Palak Gosht is mutton wrapped together in a spinach-and-tomato-based gravy mixed with everyday spices that can really enhances the taste of the recipe.
TABLE OF CONTENT
- What is Palak Gosht?
- What you'll love about this recipe?
- How to cook it?
- What to serve with Palak Gosht?
- The Recipe
WHAT IS PALAK GOSHT?
Pakistani Palak Gosht is mutton (goat meat) wrapped together in spinach gravy with the help of whole and powdered spices to bring the taste out. Although Pakistani dish like Aloo Gosht, Gobi Gosht, and Chukandar Gosht have meat and a vegetable yet each of these dishes has a particularly distinct taste - just like Palak Gosht.
WHAT YOU'LL LOVE ABOUT THIS RECIPE?
- You can never mess up!
- It requires goat meat.
- It's a quick, easy to follow, and flavorful recipe.
- It's packed with iron and other minerals.
To enhanced the taste and the color.
The Tarka/Bhagaar (tempering) is a finishing touch that enhance the flavor. Tarka is a cooking method used in Pakistani cuisines. Tarka is a procedure where one takes whole spices such as: chopped garlic, dried red chilies, chopped green peppers, curry leaves, cumin and sauté briefly until golden.
Blanching is the heat-and-cooling process of a vegetable. First transfer it to a boiling water for a minute, then cool or shock it in ice water.
TIPS FOR MAKING PALAK GOSHT
- Blanching is important to enhance the taste and gives it its signature bright green color.
- Onion, tomato, spinach, green peppers, and cilantro is grinded to give the smooth texture.
- Always add the spinach mixture at the end because when blanching the spinach. It's already getting half cooked.
- Onion- Pyaaz
- Tomatoes- Tamatar
- Spinach- Palak
- Green pepper- Hari mirch
- Cilantro- Danya
- Meat (goat, mutton)- Bakray ka gosht
- Ginger garlic paste- Adrak lehsun ka paste
- Cloves- Long
- Green cardamoms- Hari elachi
- Black peppercorns- Sabut kali mirch
- Black cardamom- Kali elachi
- Cinnamom- Dal chini
- Red chili powder- Peesi huwi lal mirchi
- Turmeric powder- Haldi
- Coriander powder - Peesa huwa danya
- Cumin powder- Peesa huwa zeera
- Garam masala powder- Peesa huwa garam masala
- Salt- Namak
- Dried long red peppers- Sukhi huwi lambi lal mirch
- Garlic- Lehsun kay jaway
- Olive oil- Zaytun ka tel
- Fenugreek leave- Sukhi methi
- Water- Pani
- Ice- Baraf
HOW TO COOK IT?
WHAT TO SERVE WITH PALAK GOSHT?
Palak gosht is served with roti or naan. Along with Palak gosht Chicken Biryani along with some Raita, Achari Keema (Qeema), and don't forget the dessert Kheer
Let's Make Palak Gosht!!!
Pakistani Palak Gosht
- Instant Pot
- 1 onion pyaz
- 2 medium tomatoes tamatar
- 2 bunches spinach palak
- 2 green peppers hari mirch
- ¼ bunch cilantro danya
- ice baraf
- 1 lbs meat (goat, mutton) bakray ka gosht
- 4 tbsp ginger garlic paste adrak lehsun ka paste
- ¼ cup olive oil tel
- 1 tbsp yogurt dahi
- water pani
- 4 cloves long
- 2 green cardamoms hari elachi
- 4 black peppercorns sabut kali mirch
- 2 black cardamom kali elachi
- 1 cinnamom dal chini
- 1 tsp red chili powder peesi huwi lal mirchi
- ½ tsp turmeric powder haldi
- 1 tbsp coriander powder peesa huwa danya
- 1 tsp cumin powder peesa huwa zeera
- ¼ tsp garam masala powder peesa huwa garam masala
- 1 tsp salt namak
- 3 dried long red peppers sukhi huwi lambi lal mirch
- 5 garlic cloves (chopped) lehsun kay jaway
- ⅓ cup olive oil zaytun ka tel
- 1 tbsp fenugreek leave sukhi methi
Blanching the spinach
- Fill a medium pot with water, and fill a large mixing bowl with water and fill it with ice It should be extremely cold.
- Place the pot with water on the stove and let it come to a boil.
- Turn off the stove and place pot with the boiling water and the mixing bowl that has the ice water side by side.
- Place the spinach in a stainer and place the stainer in the boiling water. Let it submerge with the help of a tong move the spinach around for 1 minute.
- Place tha stainer in ice cold water with the spinach. Move the spinach around with the help of a tong for 1 minute.
- Discard the water from the pot and the mixing bowl.
- Now place the cold spinach in a blender.
- Next add in cilantro and green peppers and blend for 2 minutes.
- Take out the spinach mixture in a bowl. Set aside.
- Now don't wash the blender, add in the onion and ½ cup of water.
- Blend for 2 minutes. Take the mixture out in a bowl. The puree is going to be green because of residue from the spinach mixture.
- Wash the blender, add in tomatoes and ½ cup of water in the blender.
- Blend for a minute and take the tomato puree out in a bowl, set aside.
- In an Instant Pot, on sauté mode, add ¼ cup oil let it heat up.
- Then add the whole spices and sauté that for 30 seconds.
- Next add in the onion puree and sauté it for 2 minutes.
- Now add in ginger garlic paste sauté that for 1 minute.
- Add in the meat sauté it for 2 minutes.
- Now add in yogurt and mix the yogurt for 1 minute.
- Next add in powder spices and salt mix it for 2 minutes.
- Add in tomato puree and mix it well for 2 minutes.
- Now seal the lid and pressure it for 12 minute.
- Add in the spinach mixture and mix well on the lowest setting of "sauté" mode cook it for 10 minutes.
- Garnish with dried fenugreek.
- Add ⅓ cup oil in a fry pan, let it heat up on medium heat on stovetop.
- Next add in chopped garlic, let it get golden then place dried long red peppers in.
- Mix it for 30 seconds. Turn off the stove.
- Place the tempering mixture on the Palak Gosht in the Instant pot.
Can this be made with frozen spinach?
Sarah Mirza says
yes most certainly, just skipped the blenching process if using frozen spinach.