Palak Gosht
Tender bone-in mutton simmered in a slow-cooked onion and tomato masala, then finished with a bright spinach purée. A rich, deep green curry for roti or rice.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Heavy-bottomed pot or degchi with a lid, blender, large bowl for ice water, slotted spoon
Method
Bring a large pot of water to a boil and add the spinach in two batches. Cook each batch for 1 minute until bright green and wilted, then lift it out into a bowl of ice water.
Drain the spinach and squeeze out the extra water. Blend it with the green chillies and fresh coriander into a smooth purée, adding a splash of cold water only if the blender needs it. Set aside.
Heat the oil in a heavy pot over medium heat. Add the cumin seeds, bay leaf, cloves, cardamom and cinnamon and let them sizzle for 30 seconds until fragrant.
Add the sliced onions and fry, stirring often, for about 12 minutes until deep golden brown. Do not let them turn dark or bitter.
Stir in the ginger-garlic paste and cook for 1 minute. Add the mutton, turn the heat to medium-high and fry for about 8 minutes, stirring, until the meat loses its raw pink colour and is lightly browned.
Lower the heat and add the yogurt, salt, chilli powder, coriander, cumin, turmeric and tomatoes. Cook for about 8 minutes, stirring, until the tomatoes break down and oil separates at the edges of the masala.
Pour in the hot water and bring to a boil. Cover, reduce the heat to low and simmer for 55 to 60 minutes, stirring now and then, until the meat is very tender and pulls easily from the bone. Add a little hot water if the pot dries out.
Stir in the spinach purée and cook uncovered on medium-low for 10 minutes, stirring often, until the gravy thickens slightly and the oil rises to the top again.
Sprinkle in the garam masala, stir and cook for 2 minutes. Taste and adjust the salt. Serve topped with ginger matchsticks.
Cooking tips
- Shocking the spinach in ice water keeps the colour bright green instead of dull olive.
- Add the spinach purée only after the meat is tender. Cooking spinach for hours turns it brown and flat in flavour.
- Browning the meat well before adding water gives the gravy a deeper, richer taste.
- In a pressure cooker, cook the meat with the water for 25 to 30 minutes after the masala stage, then add the purée and simmer uncovered.
Substitutions
- Use beef (with bone) instead of mutton, but cook it 20 to 30 minutes longer, or use a pressure cooker.
- Use bone-in chicken pieces for a quicker version: simmer for only 25 minutes before adding the spinach.
- Frozen chopped spinach (about 500 g, thawed and squeezed) can replace fresh leaves; skip the blanching.
- Replace the yogurt with 2 tbsp of cream stirred in at the end for a milder, smoother gravy.
Serve with
"Serve hot with fresh tandoori roti, naan or plain boiled basmati rice. A simple salad of sliced onion, cucumber and lemon wedges, and a bowl of raita, goes well on the side."
Storage
Cool completely and keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Reheating
Thaw overnight in the fridge if frozen. Reheat gently in a pot over low heat with a splash of water, stirring, until steaming hot throughout.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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