Pakistani Palak Gosht

Name: Pakistani Palak Gosht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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 )

Jump to Recipe Print Recipe

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.

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.

VIDEO

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.

FAQS

Why blanched the spinach?

To enhanced the taste and the color.

What's tarka/tempering?

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.

What is blanching in cooking?

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.

INGREDIENTS

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
Yogurt-Dahi
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?

In a boiling pot, place a stainer with spinach. Submerge the stainer in the boiling water for one minute.

Then fill up a large bowl with water and ice and place the stainer in icy water and give it a mix.

Take out the cold spinach and transfer it to a blender.

Add green pepper and cilantro to the same blender and blend.

Don't wash the blender, add onion and some water and blend.

The onion puree should be green in color due to residue in the blender from the spinach mixture. Set aside.

Now wash the blender and add tomatoes, water, and blend.

It should be tomato puree. Take it out in a bowl, set aside.

Next add oil, heat it up, and add in the whole spices.

Add onion paste and sauté it. Next ginger garlic paste and give it a mix again.

Next add the tomato puree, mix well and pressure it.

It should look like this after pressure.

Now add the spinach mixture that was made earlier.

In a fry pan, add oil let it heat up. Add garlic until it's golden then place dried long red pepper for tempering.

Place the garlic and red pepper tempering mixture on top of the Palak Gosht. It's ready to eat. Enjoy.

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!!!

a hand holding out a bowl of palak gosht.

Print Recipe

No ratings yet