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Photo of Palak Mutton by Ekta Chopra at BetterButter

Palak Mutton

Ekta Chopra
10 minutes
Prep Time
60 minutes
Cook Time
4 People
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Recipe Tags

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

Ingredients Serving: 4

  1. Mutton: 1/2 kg
  2. palak 250 gms
  3. salt to taste
  4. ginger garlic paste 2 tsp
  5. onion 1/2 kg
  6. tomatoes 1/2 kg
  7. Lal mirch 1 tsp
  8. Dhaniya powder 1/2 tsp
  9. Garam masala 1/2 tsp
  10. oil 4 tbsp
  11. curd 3 tbsp
  12. Green coriander for garnish


  1. Take spinach and boil it in water and pour cold water and strain.
  2. Blend it in a mixer/blender. keep this paste aside.
  3. Take the 1/2 kg of onions (4 big ones) thinly sliced, saute well.
  4. Saute well in a cooker along with ginger garlic paste, when it becomes slightly brown, add mutton pieces ( half kg here) saute with onions on a low flame till muttons get roasted well.
  5. Add garam masala, meat masala (optional), salt, lal mirch, dhaniya powder and saute.
  6. Add tomato puree of around eight tomatoes. Saute well, add two to three spoons of curd (whisked well).
  7. Let the masala leave oil keep on roasting the masala. This recipe needs a lot of patience and low flame cooking.
  8. Add spinach puree in it and cook again well for sometime. Check if the mutton is cooked perfectly.
  9. Add boiled water as per the gravy you want and give whistles depending on the mutton. I had to give four whistles.
  10. Garnish with green coriander and serve with ulta tawa paratha.

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