This flavorful Pakistani one pot palak gosht recipe is incredibly simple to prepare and offers a comforting experience that you’re sure to love. It pairs perfectly with boiled basmati rice or chapati.
Table Of Content
- How To Cook One Pot Palak Gosht At Home
- What Is Palak Gosht
- Why I fell in love with Palak Gosht
- Variations And Substitution
- Serving Suggestion
- FAQs for One Pot Palak Gosht (Mutton u0026 Spinach Curry)
- Storage
How To Cook One Pot Palak Gosht At Home
What Is Palak Gosht
The name itself tells the story: “palak” means spinach, and “gosht” refers to meat. This easy Pakistani palak gosht recipe is very popular and traditional dish in Pakistani and Indian. Moreover, Its known for its rich flavors and hearty ingredients. The combination of tender meat and spinach creates a comforting and satisfying meal that is perfect for special occasions or everyday dinners.
Why I fell in love with Palak Gosht
This one pot spinach mutton curry is more than a recipe for me; it brings back happy memories. I remember when Ammi cooked it. I loved hearing the onions sizzle in the pan and smelling the spices filling the air. That aroma made me even hungrier after coming home from school.
Tips For A Delicious Palak Gosht
Bone-in meat is better:
A lot of people overlook this simple trick, but it completely transforms the dish. In fact, I can’t emphasize enough the use of bone-in cuts of goat or lamb. They add tons of amazing flavor to the gravy, not only making it richer, but also, bones keep the meat juicy.
Fresh spinach is key:
While you can use frozen spinach, fresh spinach gives you a better texture and a stronger flavor. Plus, it doesn’t let out as much water, so your curry will stay nice and rich instead of getting watered down.
Take your time:
In fact, The best flavor comes from slow-cooking. This gives the meat a chance to become very tender and for all the spices and spinach to blend perfectly.
The hands-on art of bhuna:
Without a doubt, defining steps to make any gravy is the bhunai, or frying process. Bhunai requires patience and attention. It’s the stage where you deeply sauté the meat and masala until the oil separates from the mixture.
Control the spinach texture:
For a creamy finish, puree the blanched spinach. For a more rustic, chunky texture, just chop it roughly.
Garam masala at the end:
Sprinkle garam masala and dried kasoori methi leaves, then let it sit on the dum for a few minutes to enhance the flavor and aroma.
Variations And Substitution
- Adding Tomatoes: I prefer my Palak gosht without tomatoes, although many enjoy a tangier flavor. To achieve this, add chopped tomatoes to your curry base after the onions are translucent. Cook them down until they soften and blend into the spices.
- Fresh vs. frozen: While fresh spinach is ideal for texture, frozen spinach is a perfectly fine and convenient substitute. The key is to manage the excess water.
Serving Suggestion
Palak gosht not only goes well with roti or naan, but also pairs well with boiled rice like zeera and basmati rice. Also serve with kachoomar salad and green chutney to enhance the flavor.
FAQs for One Pot Palak Gosht (Mutton & Spinach Curry)
1. Can I make Palak Gosht in the Instant Pot?
Yes, absolutely. Yes, you can easily make Palak Gosht in the Instant Pot. It saves time and still gives you tender meat and rich flavor.
First, Add meat onions, ginger-garlic, and spices in the Instant pot, then pressure cook for 15 to 20 minutes depending you meat quality.
After pressure cooking, do bhunai, then, add spinach and cook on Sauté until spinach cook well and gravy thickens and oil separates.
2. Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works well in this recipe. Just add it directly without thawing. You may need to cook a few extra minutes to evaporate the extra moisture.
3. Why is my Palak Gosht watery?
In fact, spinach naturally releases water. If it runny, uncovered on medium heat for few minutes or until the gravy thickens and oil separates. Also, avoid adding too much water in the beginning.
4. Can I make this with chicken instead of mutton?
Yes. Chicken cooks much faster, so reduce the cook time. Bone-in chicken takes 25–30 minutes, while boneless cooks in 15–20 minutes. The flavor will be slightly milder but still delicious.
Storage
To keep your Palak Gosht fresh and flavorful:
- Refrigerate: Store in an airtight container in the fridge for up to 3 to 4 days.
If you like this Palak Gosht recipe, you might also like to try these gravy recipes too..
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One Pot Palak Gosht | Mutton Spinach
6
servings10
minutes50
minutes1
hourOne-Pot Palak Gosht combines juicy mutton and spinach in a single pot for a rich, healthy curry that’s perfect for quick family meals.
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Ingredients
1 cup (236 ml) oil
3 lb Mutton, beef, or lamb bone-in
1 large onion, diced finely
1 teaspoon ginger paste
1 teaspoon garlic paste
3 cups spinach leaves, rinsed, drained, and chopped
1 teaspoon salt or to taste
3 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder
0.5 teaspoon turmeric powder
1/4 teaspoon teaspoon gram masala powder
2 teaspoon Kasoori methi for garnishing (fenugreek leaves)
4 green chili
Directions
- Heat the oil in a heavy-bottom pot. Add the meat, onions, garlic, and ginger paste along with all the dry spices except garam masala powder. Mix well for 2 to 3 minutes, and add enough water so the meat gets tender. After bringing to a boil, cover and cook over medium heat for 40 to 45 minutes.
- In the meantime, rinsed, drained, and chopped the spinach leaves
- After 15 to 20 minutes, check and add water as necessary. (If you are using tomatoes, add them at this time.) When the meat reaches 90% tenderness and the water has reduced, continue to sauté (bhunai). Mix the mixture vigorously until the oil separates from the masala, the onions are completely mashed, and the paste forms. This step is crucial in creating a gray (Shorbay wala Salan). Do not skip this step.
- Add spinach and mix it well, add 1/4 cup of water, and cover with a lid. Reduce to a simmer and cook covered for 15 minutes or until the oil separates.
- Now add green chilies, garam masala powder, and fenugreek leaves. Cover, reduce the heat, and cook for 2 more minutes.
- Serve with your preferred rice, Roti, or naan.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 500mg
- Potassium: 700mg
- Carbohydrates: 10g
- Fiber: 4g
- Sugar: 3g
- Protein: 30g
- Vitamin A: 300IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 4mg
- Vitamin D: 2mg
- Vitamin E: 3mg
- Vitamin K: 200mg
- Thiamin: 0.2mg
- Riboflavin: 0.3mg
- Niacin: 6mg
- Vitamin B6: 0.5mg
- Vitamin B12: 2mg
- Folate: 100mg
- Biotin: 5mg
- Pantothenic Acid: 1mg
- Phosphorus: 200mg
- Iodine: 0mg
- Magnesium: 50mg
- Zinc: 5mg
- Selenium: 10mg
- Copper: 0.4mg
- Manganese: 0.5mg
- Chromium: 0mg
- Molybdenum: 0mg
- Chloride: 0mg
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