| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- ½ kg boneless mutton
- ½ kg spinach chopped
- 6 tbsp oil
- 2 onion sliced
- 1 cinnamon stick
- 1 whole red chilli
- ½ tsp peppercorn
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp red chilli powder
- 1 cup curd
- 1-2 green chillies sliced
- 1 tsp garam masala
- 1 tsp chicken powder
- salt to taste
- coriander Freshly chopped
Ingredients
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Instructions
- 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.
Recipe Notes
Recipe Tip
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.