Palak Gosht
My favourite winter dish along with simple all spice pulao. We have made a small area right beside our lawn, for seasonal vegetables. In which we grew spinach too. Yesterday my gardener told me that it is ready. So here today I made this palak gosht. Using fresh methi from my lawn too.
Palak Gosht
My favourite winter dish along with simple all spice pulao. We have made a small area right beside our lawn, for seasonal vegetables. In which we grew spinach too. Yesterday my gardener told me that it is ready. So here today I made this palak gosht. Using fresh methi from my lawn too.
Cooking Instructions
- 1
In a pressure cooker add oil, onions, tomatoes and meat. Then add the spices and mix well. Add water, cover and pressure cook according to your meat. (we need it to be 90% tender)
- 2
Meanwhile in another wok, put washed spinach, fenugreek, coriander and green chillies. Cover and let it cook on the lowest flame till all the water evaporates. Keep mixing in between.
- 3
Add the ginger and garlic and keep cooking. When all the water evaporates, use a hand blender to blend the spinach. Add a little water if needed.
- 4
When the pressure is done, open the lid and cook on high flame if there is any extra water.
- 5
Now add the oil and mix well. Cook for 10 mins then add milk and cook for another 10 mins. Keep stirring.
- 6
When there is no more water in the mutton, transfer it to the spinach paste. Mix well and cook on lowest flame for 15-20 mins.
- 7
Serve with simple all spice pulao.
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