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Photo of Palak Gosht  by sana Tungekar at BetterButter

Palak Gosht

sana Tungekar
15 minutes
Prep Time
30 minutes
Cook Time
2 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Mughlai
  • Stir fry
  • Simmering
  • Pressure Cook
  • Side Dishes

Ingredients Serving: 2

  1. 250 grams mutton (Goat Meat) with or without bones as per choice
  2. 1 big bunch of fresh spinach leaves
  3. 3 medium sized onions
  4. 3 medium sized tomatoes
  5. 1 tablespoon ginger-garlic paste
  6. 1 tsp red chiili powder
  7. 2 tsp salt
  8. 1/2 tsp turmeric powder
  9. 1 tspn cumin powder
  10. 1 tsp Garam masala
  11. 1/4 tsp pepper
  12. 1 tablespoon oil
  13. 1/2 tsp any fresh cream


  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.

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