Palak Gosht | Sanjeev Kapoor Khazana

Chunks of mutton pressure cooked with a flavourful onion tomato gravy with the nutritious addition of fresh palak.

PALAK GOSHT

Ingredients

1 large bunch spinach leaves (palak)
750 grams mutton on bone, cut into 2 inch pieces
3 tablespoons oil
1 black cardamom
1 inch cinnamon
4-5 green cardamoms
2 medium onions, finely chopped
6-7 garlic cloves
2-3 green chillies
1 inch ginger
1 tablespoon coriander powder
1 teaspoon cumin powder
2 medium tomatoes, chopped
Salt to taste
½ cup tomato puree
1 tablespoon butter
3-4 tablespoons yogurt

Method

1. Heat oil in a pressure cooker. Add black cardamom, cinnamon and green cardamoms and sauté till fragrant. Add onion and sauté till golden.
2. Grind together garlic, green chillies and ginger to a fine paste.
3. Add the prepared paste to the pressure cooker, mix and sauté for 30 seconds. Add coriander powder and cumin powder and mix well.
4. Add tomatoes and salt, mix well and cook till tomatoes turn pulpy.Add mutton, mix and cook on high heat for 2-3 minutes.
5. Roughly chop spinach leaves.
6. Add tomato puree to the mutton, mix and cook for a minute. Add chopped spinach, mix and cook for a minute. Add butter, mix well and cook for a minute. Add yogurt, mix well, cover and pressure cook for 3 whistles.
7. Serve hot.

Preparation Time: 8-10 minutes
Cooking Time: 15-20 minute

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Cuisine - Punjabi

Course - Main Course Mutton

Dish - Main Course Mutton