Palak gosht is a delectable mutton gravy made with spinach puree and
spices. This is a must-try dish for ones looking for something tasty as well as
nutritious. This is a tasty way to make fussy kids have healthy food. Try this
bakrid special recipe and let me know in the comments how it turned out.
INGREDIENTS:
For Gravy:
*Palak (spinach)- 1 large bunch
*Onion- 2 (medium sized, sliced)
*Ginger garlic paste- 2 tsp
*Red chilli powder- 1 tsp
*Black pepper powder- 1 tsp
*Salt- to taste
*Garam masala powder- ½ tsp
*Cooking oil- 1 tbsp
*Tomatoes- 2 (large, finely chopped)
For the Marinade:
*Mutton- 500 gms
*Coriander leaves- 1 cup
*Green chilies- 2 nos
*Mint leaves- 1 cup
*Ginger- garlic paste- 1 tbsp
*Salt- to taste
*Garam masala powder- 1 tsp
*Onion- 1 (large, thinly sliced)
*Mutton masala powder- 1 tsp
PROCEDURE:
Marination:
*Grind all the ingredients listed under the marinade except for mutton
pieces.
*Grind it to a fine paste, do not add water.
*Wash the mutton well and drain in the colander.
*Mix mutton with the marinade for atleast 1 hour.
Spinach Gravy:
*Heat water in a large pan to blanch the spinach.
*Add some salt to it and allow to come to a rolling boil.
*Add washed spinach to it and blanch it for 2-3 mins.
*While the spinach is getting blanched, keep a large pot of ice-cold
water and a colander ready.
*Two or three mins are enough for the palak to be blanched.
*Transfer the palak to the pot of ice-cold water.
*Allow it to rest for 2-3 mins.
*Now drain it and puree the palak.
*Set it aside.
The Gravy:
*Heat a pressure cooker and add oil, add onions and fry till
translucent.
*Now add ginger garlic paste, red chilli powder and fry for a min.
*Now add the marinated mutton.
*Stir continuously till all the juices evaporate.
*Add tomatoes and cook till mushy, approx. 2-3 mins.
*Now add all the remaining ingredients except palak puree.
*Give it a good mix, add 1 cup water and cook on medium flame for 4
whistles.
*Now allow it to cool naturally.
*Transfer into a kadhai, evaporate any excess gravy.
*Now add the palak puree into the mutton gravy.
*Mix well and taste for seasoning.
*Take care that the gravy should be thick and not watery.
*Serve hot with Jeera rice or Rotis.
NOTE:
*Palak puree is added in the later of cooking to retain it's natural
green colour and avoid discolouration by overcooking.
