Palak Gosht | Restaurant Style Palak Gosht | Palak Mutton | Spinach Mutton Curry | Cookd

Описание: To watch our recipe videos in Tamil, visit here: https://bit.ly/cookd-tamil

Palak Gosht is a hearty and delicious #MuttonCurry. This #PalakMutton is made using mutton, palak leaves, and curd. Make this #RestaurantstylePalakGosht at home with Cookd's simple recipe and don't forget to share your feedback with us!

Palak Gosht Recipe:

Mutton (curry cut) - 1 kg
Palak (roughly chopped) - 2 Bunches
Curd - 1 ½ Cups
Besan (Gram Flour) - 1 tbsp
Turmeric Powder - ½ tsp
Coriander Seed - 1 tbsp
Red Chilli Powder - 1 ½ tsp
Garam Masala - ½ tsp
Ghee - 1 tbsp
Lemon - ½ no
Cinnamon - 1 Inch
Cloves - 6 nos
Black Cardamom - 1 nos
Cardamom - 4 nos
Onion (sliced) - 4 nos
Ginger Garlic Paste - 1 ½ tbsp
Green Chilli (finely chopped) - 2 nos
Salt - 1 tsp + 1 tsp
Kasuri Methi (crushed) - 2 tsp
Ginger (julienne) - For Garnish
Water - ¾ Cup + ½ Cup

Cooking Instructions:

1. Dry roast the spices and blend them into a fine powder.

2. Add the spices to the mutton with the ginger-garlic paste, powdered spices, salt.

3. Marinate the mutton for 30 mins.

4. Pressure cook the mutton for 5 whistles with ¾ Cup of water. Allow the steam to escape naturally.

5. Blanch spinach in boiling water for 2 mins.

6. Shock it in ice water and squeeze out the excess water, blend to a fine puree.

7. Whisk together the curd and besan until smooth and set aside.

8. Heat ghee in a kadhai and add the onions, saute until golden brown.

9. Add the green chillies.

10. Add the mutton and bring to a boil then simmer the gravy, add the curd stirring constantly.

11. Cover and simmer for 10 mins.

12. Add the palak puree into the mutton. Simmer covered for 10-12 mins.

13. Adjust the consistency with water.

14. Finish with lemon juice,ghee, kasuri methi, garam masala and the ginger julienne.

Cooking Tips:

1. Cooking time may vary depending on the quality of mutton available.

2. Add the curd while simmering to prevent it from curdling the gravy.

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