palak gosht recipe hyderabadi
palak gosht is a mix of palak and mutton and it is made in the form of curry that can be easily served with roti or rice.
Ingredients
To tenderize mutton/gosht:
- 2 tablespoon oil
- 1 onion finely sliced
- salt to taste
- ½ teaspoon red chilli powder
- ¼ turmeric powder/haldi
- ½ teaspoon ginger garlic paste
- 250 gms mutton/gosht
- 1 cup water
Other ingredients:
- 10 bunches of palak/spinach leaves finely chopped
- 2 potatoes/aloo peeled and cut into cubes
- 1 onion finely sliced
- 2 tablespoon fenugreek leaves/methi leaves or ½ teaspoon kasoori methi
- 2 tablespoon coriander leaves/kothmir leaves finely chopped
- salt to taste
- ½ teaspoon red chilli powder
Instructions
- Firstly, take a pressure cooker, into it add oil and heat it.
- Add finely sliced onions, add salt to taste and saute until the onions get soft or until they turn into very slight golden color.
- Add ginger garlic paste and saute on low flame until raw smell goes away.
- Add the mutton, mix well and cook for about 5 minutes or until the color of the mutton changes.
- Add red chilli powder, turmeric powder, saute for few minutes on low flame and then cook it for about 5 minutes on low flame.
- Add approximately 1 cup water into the mutton, mix well.
- Cover the lid of the pressure cooker.
- Pressure cook the mutton until it gets tender or soft.
- Reduce the steam.
- Open the cooker lid.
- Add the finely chopped palak leaves, add potato cubes, add methi leaves, coriander leaves.
- Mix everything well.
- Cook on low flame until the palak leaves combine together and gather together.
- Add some salt if required and also add red chilli powder, mix well.
- Cook for 2-3 minutes.
- Cover the pressure cooker lid.
- Pressure cook for 3 to 4 whistles.
- Reduce the steam.
- Remove the lid.
- If the curry is watery cook for few minutes by keeping the lid opened.
- Cook it until water gets absorbed.
- Switch off the flame.
- Serve hot with rice or roti.
Notes
1.Here I have added palak to the cooked mutton and pressure cooked to make it easy and quick.
2.If one is opting for another method then, cook the mutton and palak separately and later mix them both and cook for few minutes to get the perfect taste.
3.Here I have used cooker to cook the curry to make it quickly and yet maintain its taste.
4. I have added aloo too into the curry but it can be skipped if not required.
5.If one does not have methi readily available then it can be skipped but adding methi gives an amazing aroma to the curry.
2.If one is opting for another method then, cook the mutton and palak separately and later mix them both and cook for few minutes to get the perfect taste.
3.Here I have used cooker to cook the curry to make it quickly and yet maintain its taste.
4. I have added aloo too into the curry but it can be skipped if not required.
5.If one does not have methi readily available then it can be skipped but adding methi gives an amazing aroma to the curry.
Nutrition
Nutrition Facts
palak gosht recipe hyderabadi
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.
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