Palak Gosht

Step-by-Step Instructions

1. 1

   Start by washing the spinach leaves thoroughly under running water to remove any dirt. Blanch the spinach in boiling water for about 2-3 minutes until wilted, then immediately transfer it to cold water to stop the cooking process. Drain and blend into a smooth paste; set aside.

2. 2

   In a large, heavy-bottomed pot, heat the oil or ghee over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant. This step enhances the flavor of the oil and forms the base of your dish.

3. 3

   Add the finely sliced onions to the pot and sauté until they turn golden brown, which should take about 8-10 minutes. Stir occasionally to ensure even cooking and prevent burning. The color of the onions will add depth to the dish.

4. 4

   Incorporate the ginger-garlic paste into the pot and sauté for another 2-3 minutes until the raw smell disappears. You should see a slight caramelization of the mixture, enriching the overall flavor of the dish.

5. 5

   Next, add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy, approximately 5-7 minutes. This will create a thick base for your gravy, and the chilies will infuse heat into the mixture.

6. 6

   Now, add the mutton pieces to the pot and sauté for about 5 minutes, allowing them to absorb the flavors. You will notice the meat turning a bit opaque, which indicates it is beginning to cook.

7. 7

   Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt to taste. Stir well to coat the meat evenly with the spices, cooking for another 5 minutes. You'll observe the spices darkening slightly, indicating they are well-cooked.

8. 8

   Add the yogurt gradually, stirring continuously to prevent curdling. Allow the mixture to cook on medium heat until the meat starts to release its juices, about 10-15 minutes. The oil should begin to separate from the mixture, a sign that your spices are well integrated and the meat is tender.

9. 9

   Pour in enough water to cover the meat, bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for approximately 30-40 minutes until the mutton is tender and cooked through. Stir occasionally and adjust water if necessary to prevent sticking.

10. 10

    Once the mutton is tender, add the spinach paste to the pot, mixing well to combine. Let it simmer for another 10 minutes, allowing the flavors to meld together. The dish should look vibrant green and aromatic.

11. 11

    Finally, sprinkle garam masala on top and garnish with fresh coriander leaves before serving. Palak Gosht is best enjoyed with naan or rice, and the rich, spiced flavors will surely impress your guests.