Palak Gosht Recipe: A Perfect Blend of Spinach and Meat

 Palak Gosht Recipe: A Perfect Blend of Spinach and Meat

Palak Gosht is a classic South Asian dish that combines succulent pieces of meat with nutrient-rich spinach. dish is loved for its flavorful gravy and rich, aromatic taste. It offers a delightful way to consume greens while enjoying tender, spiced meat. Let’s dive into the recipe and cooking method.

Ingredients

For the Meat:

500g mutton or lamb (you can use beef or chicken as alternatives)

2 tablespoons cooking oil or ghee

1 large onion, finely sliced

2 tomatoes, chopped

2 tablespoons ginger-garlic paste

2-3 green chilies, finely chopped

1 cup plain yogurt (optional)

Salt to taste

Spices:

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1-2 bay leaves

2-3 cloves

1 cinnamon stick

For the Spinach:

500g fresh spinach leaves (palak), washed and chopped

1/2 teaspoon salt (to blanch spinach)

1 teaspoon cumin seeds

1 tablespoon oil or ghee

Instructions

1. Blanch the Spinach

1. In a large pot, boil water with 1/2 teaspoon salt. Add the spinach leaves and blanch for 2-3 minutes until they turn bright green.

2. Drain the spinach and immediately transfer it to a bowl of ice-cold water to stop the cooking process. This helps retain the vibrant green color.

3. Once cooled, blend the spinach into a smooth paste and set aside.

2. Prepare the Meat

1. Heat oil or ghee in a large pan or pressure cooker over medium heat. Add cumin seeds, bay leaves, cloves, and cinnamon stick, and sauté for a minute until aromatic.

2. Add sliced onions and sauté until golden brown.

3. Mix in ginger-garlic paste and chopped green chilies. Cook for 2-3 minutes until the raw smell disappears.

4. Add chopped tomatoes, salt, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes soften and the oil begins to separate from the masala.

5. Add the meat pieces, and cook on high heat, stirring continuously to seal in the juices. If you prefer a richer gravy, add yogurt at this stage and mix well.

6. Reduce the heat and cook for 30-45 minutes, adding water as needed, until the meat is tender. For faster cooking, use a pressure cooker (cook for 3-4 whistles).

3. Combine Spinach and Meat

1. Once the meat is tender, add the spinach puree to the cooked meat.

2. Stir well to combine, then simmer for 10-15 minutes on low heat, allowing the flavors to meld together.

3. Sprinkle garam masala and adjust seasoning as needed.

4. Tempering (Optional)

For an extra layer of flavor, prepare a quick tempering (tadka):

1. Heat 1 tablespoon ghee or oil in a small pan.

2. Add 1 teaspoon cumin seeds and a pinch of red chili powder.

3. Pour this over the Palak Gosht just before serving.

5. Serve

Serve Palak Gosht hot with naan, roti, or steamed basmati rice. Garnish with fresh coriander leaves, a dollop of yogurt, or thinly sliced ginger for added freshness.

Tips for a Perfect Palak Gosht

Meat Selection: Mutton or lamb are traditional choices, but you can use chicken for a quicker cooking time. Adjust the spices based on the type of meat.

Blanching the Spinach: Blanching helps retain the vibrant green color of the spinach, the dish from turning dark and dull.

Yogurt Addition: Adding yogurt not only tenderizes the meat but also enriches the gravy, making it creamier and more flavorful.

Nutritional Benefits of Palak Gosht

Rich in Iron and Protein: Spinach is an excellent source of iron, while the meat provides high-quality protein, making this dish a nutritious powerhouse.

Low in Carbs: The dish is relatively low in carbohydrates, making it a good option for those on a low-carb or keto diet when paired with cauliflower rice or keto-friendly bread.

High in Fiber and Vitamins: The spinach adds a healthy dose of fiber, vitamins A and C, and antioxidants, promoting overall well-being.

Variations

Palak Chicken: Swap out the mutton for chicken, adjusting the cooking time accordingly. Chicken cooks faster, so you’ll have a quicker dish with the same great flavors.

Paneer Palak: For a vegetarian twist, use paneer instead of meat. Add cubed paneer to the spinach mixture, letting it simmer for 5-7 minutes until it absorbs the flavors.

Creamy Palak Gosht: For a creamier texture, add a splash of heavy cream or cashew paste during the final simmer.

Conclusion

Palak Gosht is a wholesome and versatile dish that brings together the goodness of greens and the hearty flavors of meat. Whether it’s a family dinner or a special occasion, this recipe is sure to impress. Try it out, and enjoy a taste of South Asian culinary tradition at home.