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.
Servings: 6 people
Calories: 24kcal
Equipment
- blender
- Instant Pot
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