SPECIAL PALAK GOSHT PUNJABI STYLE RECIPE

Special Palak Gosht Punjabi Style: A Flavorful Fusion of Spinach and Meat

Palak Gosht is a traditional Punjabi delicacy that combines tender mutton or lamb with nutrient-rich spinach. The recipe balances rich spices and earthy flavors, creating a hearty dish loved in households across India and Pakistan. Here’s how you can make this flavorful and nutritious Special Palak Gosht right in your kitchen!

Ingredients

Before we dive into the method, gather the following ingredients:

For the Meat:

• 500 grams mutton (lamb/goat), cut into medium-sized pieces
• 1 cup fresh spinach (palak), cleaned and finely chopped
• 2 large onions, finely sliced
• 2 medium tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 tbsp ginger-garlic paste
• 2-3 tbsp cooking oil or ghee
• Salt, to taste

For the Spices:

• 1-2 bay leaves
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala powder
• 1 tsp kasuri methi (dried fenugreek leaves), crushed

Step-by-Step Instructions

Step 1: Prepping the Spinach

1. Blanch the Spinach: Bring a pot of water to a boil. Add the chopped spinach, blanch it for a minute, then transfer immediately to a bowl of ice-cold water. This helps retain its bright green color.
2. Puree the Spinach: After cooling, drain the water and blend the spinach to a fine puree. Set it aside for later.

Step 2: Sautéing the Meat and Onions

1. Heat Oil/Ghee: In a large, heavy-bottomed pan, heat 2-3 tablespoons of cooking oil or ghee over medium heat.
2. Add Whole Spices: Once the oil is hot, add bay leaves and cumin seeds. Let them splutter for a few seconds to release their aroma.
3. Brown the Onions: Add sliced onions and sauté until golden brown. This takes about 10 minutes on medium-low heat. The color of the onions adds richness to the final gravy.
4. Incorporate the Ginger-Garlic Paste: Add ginger-garlic paste and cook until the raw smell disappears, about 2 minutes.

Step 3: Cooking the Tomatoes and Spices

1. Add the Tomatoes: Add chopped tomatoes and cook until they turn soft and mushy.
2. Spice It Up: Add turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté until the oil separates from the spice mixture. This process enhances the flavor of the spices, making the dish more aromatic.
3. Cook the Mutton: Add the mutton pieces and mix well to coat them with the spices. Sear the mutton for a few minutes until it changes color and absorbs the spices.

Step 4: Slow-Cooking for Tender Meat

1. Add Water: Add 1-2 cups of water to cover the mutton partially, and season with salt to taste. Bring it to a boil, then reduce the heat.
2. Simmer: Cover the pan with a lid and let the meat cook on low heat until it becomes tender. This process can take 30-45 minutes, depending on the quality of the meat. Stir occasionally and add water if necessary to prevent sticking.

Step 5: Adding the Spinach and Final Touches

1. Combine Spinach Puree: Once the mutton is tender, add the spinach puree. Mix thoroughly so that the green spinach coats the meat evenly.
2. Adjust Spices: Add garam masala powder, kasuri methi, and slit green chilies. Let it cook for another 10 minutes on low heat, allowing the flavors to meld beautifully.
3. Check for Consistency: If you prefer a thicker gravy, cook for a few more minutes until it reaches your desired consistency.

Step 6: Garnishing and Serving

1. Finish Up: Taste for seasoning and adjust if needed. Turn off the heat once the desired consistency and flavor are achieved.
2. Garnish and Serve: Garnish with a sprinkle of garam masala or fresh coriander leaves. Serve hot with naan, roti, or steamed rice.

Tips for the Perfect Palak Gosht

1. Use Fresh Spinach: Fresh spinach gives the best flavor, but you can use frozen spinach if needed.
2. Cook on Low Heat: Slow-cooking the mutton results in tender, juicy pieces that soak up the spinach and spices.
3. Kasuri Methi Touch: Adding crushed kasuri methi at the end elevates the aroma, giving it an authentic Punjabi flair.

Nutritional Benefits

Palak Gosht is a wholesome dish packed with iron, protein, and essential vitamins. Spinach boosts iron content, while mutton provides quality protein and essential minerals. It’s a dish that satisfies your taste buds while nourishing your body.

This Special Palak Gosht Punjabi Style recipe is perfect for festive occasions or special family dinners. Its vibrant green color, tender meat, and rich flavors make it a memorable dish that showcases the essence of Punjabi cuisine. Enjoy the delightful combination of spinach and mutton that’ll keep you coming back for seconds!