Palak Gosht


A delicious combination of spinach cooked with meat and spices, this dish originated in Hyderabad, India. With the nutrition of leafy vegetables and rich protein, this is an incredibly healthy dish. The taste of spinach adds a kick to the meat curry. This curry can be served with naan, roti, or rice.

  • Medium
  • 4 person(s)
  • 30 Min


    • Mutton, boneless½ KG
    • Spinach, chopped½ KG
    • Oil5 -6 tablespoons
    • Onion, sliced2
    • Cinnamon stick1
    • Whole red chili1
    • Peppercorn½ teaspoon
    • Ginger paste1 teaspoon
    • Garlic paste1 teaspoon
    • Tomatoes, chopped2
    • Tomato paste1 tablespoon
    • Ground coriander1 teaspoon
    • Cumin powder1 teaspoon
    • Red chili powder1 tablespoon
    • Saltto taste
    • Yogurt1 cup
    • Green chilies, sliced1 – 2
    • Garam masala1 teaspoon
    • Chicken powder1 teaspoon
    • Freshly chopped corianderfor garnish
    • Naanfor serving


  • In a small pot, heat oil and fry onions until translucent.
  • Add the cinnamon stick, a whole red chilli, and peppercorn. Stir.
  • Add the boneless meat and stir until it is no longer pink.
  • Add ginger garlic paste and mix well.
  • Add the chopped tomatoes and mix.
  • Add tomato paste, stir well, and cover the lid for 10 minutes until the meat is tender.
  • Add coriander powder, cumin powder, red chilli powder, and yogurt. Mix and cover the lid for 5 minutes.
  • Add chopped spinach and mix.
  • Add chopped green chilies and garam masala. Mix well.
  • Add chicken powder, mix, cover the lid, and steam for another 5 minutes.
  • Garnish with chopped coriander.
  • Enjoy! Please give us your feedback in the comments below.
Like this recipe?

How'd it turn out?


Reviews (1)