Originating in Hyderabad, Palak Gosht is a delicious combination of spinach and mutton cooked in flavourful spices. Moreover, it is one of the best ways to serve children or even adults, a healthy dose of nutrition from the goodness of green leafy vegetables and protein-rich meat. To know how to make this dish, keep reading.
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Heat oil in a small pot and add onions. Sauté until translucent, and then add cinnamon, red chilli and peppercorns. Stir well.
Add the boneless mutton and stir continuously until it turns opaque. Add ginger-garlic paste and mix well. Once the raw aroma disappears, add tomatoes, tomato paste and stir well. Cover and cook for about 10 minutes or until the mutton becomes tender.
Now, add coriander powder, cumin powder, red chilli powder and curd. Mix well, cover and continue to cook for 5 minutes. Add chopped spinach, green chillies, garam masala, chicken powder and mix. Cover again and cook for another 5 minutes.
Garnish with chopped coriander and serve hot with naan, roti or pulao.
The chicken powder is optional, so if you don't have chicken powder, you can skip it.
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Frequently Asked Questions
What mutton is best for palak gosht?
You can use boneless lamb or goat mutton for this recipe.
Can I use low-fat yoghurt instead of curd?
Yes. You can use low-fat, plain Greek yoghurt too for this recipe.