Palak Gosht | How to make Palak Gosht

By sana Tungekar  |  5th Sep 2016  |  
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  • Palak Gosht , How to make Palak Gosht
Palak Gosht by sana Tungekar
  • Prep Time


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About Palak Gosht Recipe

The goodness of spinach blended with tasty mutton masala is what I excel in my meat dishes. It tastes awesome and the flavour of mild garam masala gives the dish a different level of taste. Ideal to eat with any roti, roomali, tandoori or normal phulka with ghee and lachha paratha.

Palak Gosht is delicious and authentic dish. Palak Gosht by sana Tungekar is a great option when you want something interesting to eat at home. Restaurant style Palak Gosht is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Palak Gosht is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Palak Gosht . Palak Gosht is an amazing dish which is perfectly appropriate for any occasion. Palak Gosht is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Palak Gosht at your home.

Palak Gosht

Ingredients to make Palak Gosht

  • 250 grams mutton (Goat Meat) with or without bones as per choice
  • 1 big bunch of fresh spinach leaves
  • 3 medium sized onions
  • 3 medium sized tomatoes
  • 1 tablespoon ginger-garlic paste
  • 1 tsp red chiili powder
  • 2 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tspn cumin powder
  • 1 tsp Garam masala
  • 1/4 tsp pepper
  • 1 tablespoon oil
  • 1/2 tsp any fresh cream

How to make Palak Gosht

  1. Clean, wash and boil the spinach leaves with a bit of salt for 10 minutes .
  2. Wash and clean the mutton well, then apply ginger-garlic paste and salt. Keep it aside.
  3. Grind the boiled spinach to form a paste. Also chop the onions and tomatoes finely.
  4. Now heat a pressure cooker, add in oil and fry the onions and tomatoes on a low flame. Add salt and all the other powdered masalas along with turmeric powder.
  5. Mix well, add the mutton and stir well. Pour enough water to cook the mutton properly so that it's tender.
  6. Pressure cook this for 15 mins. Once cooked, keep it aside and let the pressure cool by itself.
  7. Next, add the boiled spinach paste into the cooked mutton. Mix it well and let it simmer and cook for a few minutes. (Keep the consistency wet or dry as per choice.)
  8. Remove and place in a serving dish and add some fresh cream to garnish.

My Tip:

Note to use fresh spinach for this dish. Marinate the mutton in ginger-garlic and salt for 1 hour if you want it to cook quick and become tender.

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