Spinach and Meat Curry/Palak Gosht
Meat curry cooked with spinach to add a healthier kick to the meal.
Potatoes can be omitted from the recipe, my family enjoys potatoes in the curry so I always use them
In a pressure cooker, add the oil, when hot add the cinnamon sticks and methi. Then add the grated onions and fry until they are golden brown. Add the green chillies, ginger, garlic pastes and cardamom pods. The add the tomato paste and the cumin, coriander and turmeric powders. Fry for a few minutes until the tomato paste is cooked well, then add the marinated mutton and the quarter cup of yoghurt. Fry this for a few minutes until the meat is well coated and the mixture dries up, the oil will separate a little from the meat. Now add the chopped spinach and the blended tomatoes, let it cool down a bit, then add enough water to cover the meat. Add some salt. Cover the pressure cooker and boil for about 20 minutes. Alternatively you can cook it on medium heat in a regular pot until the meat is about halfway done then add the potatoes and continue simmering.
If using the pressure cooker check after 20 minutes, the meat should be about ready, but if it is still not soft, give it another 5 minutes in the pressure cooker. If it needs more gravy, add some water. Then, add the potatoes and close the pressure cooker, let it give 1-2 whistles. Then let out the steam and open the cooker, check the meat and potatoes and adjust salt. When ready, sprinkle some chopped coriander and garam masala., Stir and serve with rice or naan or whatever you prefer with your curry!