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How to make 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.
INGREDIENTS
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
PREPARATION
- 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.
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