Palak Gosht (Spinach Mutton curry)
Palak Mutton is a delicious Indian curry made by cooking tender mutton pieces in a rich, spiced spinach gravy. The combination of flavourful spices and the earthiness of spinach creates a hearty and nutritious dish, perfect with rice or Indian breads.
Ingredients
- 500 g mutton bone-in or boneless
- 2 tbsp oil/ghee
- 1 large onion finely sliced
- 1 tomato chopped
- 3 garlic cloves finely chopped
- 2 tsp ginger-garlic paste
- ¼ tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 2 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp garam masala powder
- ⅛ tsp nutmeg powder
- ½ cup yoghurt
- 1 tsp kasuri methi dried fenugreek leaves
- Salt to taste
- Water as needed
For Spinach Paste:
- 250 gms spinach palak, washed
- 1 green chilli adjust to your spiciness
- 1 tsp sugar
- Handful of coriander and mint leaves
Instructions
Cook the Mutton
- Heat 2 tbsp oil/ghee in a pressure cooker or heavy-bottomed pan.
- Add chopped onions and cook until golden brown.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Stir in chopped tomato and cook until soft.
- Add Kashmiri chilli powder, coriander powder, cumin powder, garam masala, black pepper powder, nutmeg powder, and salt. Mix well and cook until the masala's raw smell disappears.
- Add curd and mix.
- Add the mutton and mix well. Add ¼ cup water and pressure cook until the mutton is tender
- Pressure cooker: Cook for 4-5 whistles and let the pressure release naturally.
- Pan method: Cover and simmer for 45-60 minutes, adding water if needed.
Prepare the Spinach Paste
- In a large pot, bring 3-4 cups of water to a boil.
- Add sugar (this helps retain colour).
- Add the washed spinach leaves to the boiling water.
- Let them cook for 50-60 seconds until they turn bright green.
- Immediately transfer the spinach to a bowl of ice-cold water.
- This stops the cooking process and locks in the colour.
- Let it sit for 1-2 minutes.
- Drain the spinach and blend it with green chilli, a handful of coriander leaves and mint leaves to a smooth paste. Set aside.
- Heat oil in a pan, add garlic and saute until golden brown.
- Add the palak puree and mix. Cover and cook for 5 minutes and keep it aside.
Combine Spinach and Mutton
- Once the mutton is tender, add the cooked spinach puree and mix well.
- Simmer for 5-7 minutes until the flavours blend.
- Crush and add kasuri methi for extra flavour.
- Garnish with fresh cream or butter (optional).
- Serve hot with naan, roti, or jeera rice.
Notes
For a richer taste, add 1 tbsp fresh cream at the end.
If you like it spicier, increase green chillies or add more black pepper.
For a smoky flavour, try dhungar method (placing a hot coal with ghee inside the dish for 2 minutes).