Palak Gosht

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Palak Ghosht combines the goodness of the leafy veggie of Palak and the protein-rich read meat of Ghosht.

To make Palak Ghosht, you need to add chopped onions, black pepper corns, and grated ginger to heated oil and fry the onions for about 30 seconds. Now add the washed and cleaned red meat to the pan and stir for about one minute before adding water and little salt.

Cover the lid and allow the meat to cook until it becomes soft, and when it does, strain the water aside to be used as stock. In a separate pan, fry chopped onions in heated oil before adding chopped coriander, ginger garlic paste, chilli powder, coriander powder, and salt. Fry this mixture before adding tomatoes and spinach to it, along with some of the meat stock.

After the tomatoes and spinach are properly cooked and there’s enough gravy in the pan, add the cooked red meat to this mixture and stir fry until the mixture is cooked properly. Allow it to simmer for a while before garnishing with chopped coriander and serve hot with plain rice.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 500 g- mutton
  • 5 or 6 bunches - spinach, chopped fine
  • 2 tsp - ginger-garlic paste
  • 2 - medium tomatoes
  • 1 tsp - coriander powder
  • 1 tsp - red chilli powder
  • 2 - onions, chopped fine
  • 1 tsp - ginger, grated
  • Few black pepper corns
  • 4 tbsp - oil
  • Salt - to taste
  • 1 tbsp - coriander, chopped fine

How to Make Palak Gosht

  • Add 2-3 tsp of oil in a pressure pan and heat.
  • Add grated ginger, black pepper corns, a small part of chopped onions to the oil. Fry the onions for a few seconds.
  • Wash meat cleanly and add to the pan. Stir for a minute.
  • Add a little salt and enough water.
  • Close the pressure pan and allow the meat to cook till soft.
  • Once meat is cooked, strain out the water and keep aside as stock.
  • In another pan, heat the remaining oil.
  • Add the remaining chopped onions and fry till light brown.
  • Add salt, coriander powder, chilli powder, ginger-garlic paste and chopped coriander.
  • Fry this mix thoroughly till oil leaves the sides of the pan.
  • Add tomatoes and spinach and a little of the meat-stock.
  • Cook till tomatoes and spinach are done and the water has dried up. If necessary, add more of the stock to get a gravy.
  • Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan.
  • Simmer for a while and garnish with chopped coriander.
  • Serve hot with plain rice.