How To Make Palak Gosht

Learn How To Make Palak Gosht, a Pakistani/Indian recipe featuring tender pieces of mutton (goat) seasoned with whole and powdered spices and simmered in a spinach and tomato-based gravy. Serve it with naan or chapati.

WHAT IS PALAK GOSHT?

Discover How To Make Palak Gosht—a recipe of mutton (goat meat) enveloped in a rich spinach gravy, enhanced by a blend of whole and ground spices for maximum flavor. This recipe has its roots in India and found its way to Pakistan. There’s nothing quite like enjoying a plate of Palak Gosht with warm, chapati.

Pakistan/ndian main dishes like Aloo Gosht and Bhindi Gosht combine meat with vegetables, yet each offers a uniquely distinct flavor—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. 

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

• Mutton – Ensure the goat meat is fresh.
• Spinach – Blanching the spinach will result in a vibrant green color.
• Ginger Garlic Paste – I used homemade ginger garlic paste, but store-bought works as well.
• Yogurt – I used homemade yogurt, but store-bought is also fine.
• Whole and Ground Spices – These add rich flavor and warmth to your palak gosht.

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, and don't forget the dessert Kheer

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Let's Make Palak Gosht!!!

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Pakistani Palak Gosht

Pakistani Palak Gosht is mutton wrapped together in a spinach-and-tomato-based gravy mixed with everyday spices that can really enhance the taste of the recipe.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Diet: Halal

Keyword: Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry), gosht, green spinach curry, mutton, palak gosht, spinach

Servings: 6 people

Calories: 24kcal

Author: Sarah Mirza

Equipment

• blender
• Instant Pot

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Ingredients

Onion Puree

• 1 onion pyaz

Tomato Puree

• 2 medium tomatoes tamatar

Spinach Puree

• 2 bunches spinach palak
• 2 green peppers hari mirch
• ¼ bunch cilantro danya
• ice baraf

Curry

• 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

Whole Spices

• 4 cloves long
• 2 green cardamoms hari elachi
• 4 black peppercorns sabut kali mirch
• 2 black cardamom kali elachi
• 1 cinnamom dal chini

Powder Spices

• 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

Tampering

• 3 dried long red peppers sukhi huwi lambi lal mirch
• 5 garlic cloves (chopped) lehsun kay jaway
• ⅓ cup olive oil zaytun ka tel

Garnish

• 1 tbsp fenugreek leave sukhi methi

Instructions

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.

Spinach Mixture

• 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.

Onion Puree

• 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.

Tomato Puree

• 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.

Curry

• 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.

Tempering

• 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.

Video

Nutrition

Serving: 1g | Calories: 24kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 0.4mg | Sodium: 49mg | Potassium: 80mg | Fiber: 4g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: -21mg | Calcium: 1mg | Iron: 4mg