When the winter palak arrives, fresh and dark green, one dish always comes to my mind first: palak gosht. Tender mutton slowly cooked in a spicy masala, then simmered with a whole bunch of spinach until it melts into a thick green gravy.
The photo shows it exactly the way I love it: cooked in an old degchi over a wood fire, the palak thick and smooth, pieces of mutton peeking through, and the oil shining around the edges. Cooking on lakri gives it a slow, gentle heat and a smoky taste you can never get in a hurry.
What Is Palak Gosht?
Palak gosht (also called saag gosht) is a classic Pakistani and North Indian curry made with meat and spinach. The meat is first bhuna in onion, tomato and spices until tender, and then fresh palak is added and cooked down until it coats every piece. It is a complete, comforting meal with hot roti.
Why You Will Love This Recipe
- Two dishes in one: your gosht and your sabzi in a single pot.
- No blender needed: the palak cooks down on its own and you simply mash it with your spoon.
- Spicy and comforting: red chilli, green chillies and ginger strips give it a proper desi kick.
- Tastes better the next day: perfect for making ahead.
My Tips for the Best Palak Gosht
- Make the meat tender first. Palak cooks quickly, so the mutton must be fully soft before you add it.
- Wash the palak well. Soak it in a big bowl of water and change the water two or three times to remove all the sand.
- Let the palak release its own water. Do not add extra water after the palak goes in.
- Finish with bhunai. The last few minutes on medium heat give the thick masala and shiny oil.
- Slow fire is best. Whether on a wood fire or a gas stove, low and slow gives the deepest flavour.
What to Serve with Palak Gosht
Hot chapati or tandoori roti is perfect, and it is also lovely with chawal ki roti. If you love saag dishes, try my sarson ka saag, aloo cholai saag and Sindhi sai bhaji. For more mutton recipes, see my aloo gosht and mutton yakhni.
Palak Gosht (Mutton with Spinach)
Ingredients
Equipment
Method
- Heat the oil in a heavy pot. Add the sliced onions and fry on medium heat for 8-10 minutes until golden brown.
- Add the mutton and the ginger garlic paste. Bhuno on high heat for 5-6 minutes until the meat changes colour and the raw smell goes.
- Add the tomatoes, red chilli powder, haldi, dhania powder and salt. Bhuno for 5 minutes, adding a splash of water if the masala sticks, until the oil starts to separate.
- Pour in the water, cover and cook on low heat for 45-60 minutes until the mutton is tender. (In a pressure cooker, 4-5 whistles are enough.)
- Add the chopped palak and green chillies on top of the meat. Cover for 5 minutes; the spinach will wilt and release its own water.
- Mix well and cook uncovered on medium heat for 15-20 minutes, mashing the palak against the side of the pot with your spoon, until the water dries and the palak becomes a thick, smooth green masala.
- Bhuno for 5 more minutes until the oil shines on top. Sprinkle the garam masala and ginger strips, cover for 2 minutes and serve hot with roti.
Notes
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it, squeeze out the extra water and add it the same way. Use about 500 g of frozen spinach for this recipe.
Can I make palak gosht with beef or chicken?
Yes. Beef needs a little longer to become tender. With chicken, cook the chicken for only 15-20 minutes before adding the palak.
Why does my palak gosht taste bitter?
Usually the palak was not washed well or the stems were too thick. Remove the hard stems, wash the leaves in plenty of water, and do not burn the masala.
How do I keep the palak green?
Do not cook it covered for too long after adding the palak, and stop cooking once the water has dried and the oil shines on top.
Can I make it in a pressure cooker?
Yes. Cook the mutton in the pressure cooker for 4-5 whistles, then open the lid, add the palak and cook it uncovered as in the recipe.
If you make palak gosht this winter, tell me in the comments whether you cook it with mutton or beef!
