Palak Gosht

By on October 30, 2011

 Palak Gosht



  • ¼ kg of Mutton
  • 6 bunches of Spinach (Palak) (finely chopped)
  • 2 medium Tomatoes
  • 2 Onions (finely chopped)
  • 1 tsp. of Ginger Root (Adrak) (grated)
  • 1 tbsp. Fresh Coriander Leaves (Hara Dhania) (finely chopped)
  • 2 Black Peppercorns (Saabut Kaali Mirch)
  • 1 tsp. Coriander Powder (Pisa Dhania)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
  • Salt (to taste)
  • 1 ½ tsp. Ginger Paste (Pisi Adrak)
  • 1 ½ tsp. Garlic Paste (Pisa Lehsan)
  • 4 tbsp. Cooking Oil



  • Add 2-3 teaspoons of oil in a pressure pan and heat. Add the grated ginger, black pepper corns a small part of chopped onions to the oil fry the onions for a few seconds.


  • Add a little salt and enough water. Close the pressure pan and allow the meat to cook until soft.


  • Once meat is cooked, strain out the water and keep aside as stock.


  • In another Pan, Heat the remaining oil. Add the remaining chopped onions and fry till light brown.


  • Add salt, coriander powder, red chilli powder, ginger paste, garlic paste and chopped coriander. Fry this mix thoroughly till oil leaves the sides of the pan.


  • Add tomatoes and spinach and a little of the meat-stock that you had kept aside. Cook until the tomatoes and Spinach is done and the water has dried up. If necessary, add more of the stock to get a gravy.


  • Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan. Simmer for a while and garnish with chopped coriander.