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 Palak Gosht
What Is Palak Gosht
Why I fell in love with Palak Gosht
Tips For A Delicious Palak Gosht
Variations And Substitution
Serving Suggestion
How To Cook One Pot Palak Gosht
What Is Palak Gosht
The name itself tells the story: “palak” means spinach, and “gosht” refers to meat. Mutton Palak is a popular and traditional Pakistani and Indian dish 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
Palak gosht 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: I can’t emphasize enough the use of bone-in cuts of goat or lamb. They add tons of amazing flavor to the gravy, making it richer, and the 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: 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: One of the most 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 goes well with roti or naan. It also pairs well with boiled rice like zeera and basmati rice. To enhance the flavor, serve with kachoomar salad and green chutney
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.
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