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.