Servings : Serves 3-4
Meat curry cooked with spinach to add a healthier kick to the meal.
Ingredients for Marinade
- 500 g mutton meat with bones - Marinate in ingredients below for 1/2 an hour to overnight
- 3 tbsp. yoghurt
- salt to taste
- pinch of turmeric
- 1/4 tsp. cumin powder
- 1/4 tsp. coriander powder
- 1/4 tsp. garlic paste
- 1/4 tsp. ginger paste
- 1 tbsp. oil
Additional Ingredients
- 250 gm spinach (fresh or frozen, finely chopped)
- 1/2 cup oil (you can reduce a couple of spoonfuls from this if you like it less oily, I usually use less than this because my family prefers the curry without lots of oil on it.)
- 3 medium onions, grated or chopped
- 3 potatoes, peeled then quartered
- 3 fresh tomatoes, blended with skin
- 1/4 cup cup yoghurt, whipped
- 2 green chillies
- 3-4 fenugreek leaves/methi
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tbsp. tomato paste/puree
- 2 cinnamon sticks
- 1-2 cardamom
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1/2 tsp. coriander powder
- 1 tsp. garam masala
- salt to taste
- coriander for garnishing
Instructions
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!
Enjoy! 🙂
Salam fauzia,pls what other leave can I use instead of fenugreek/methi leaves. I couldn’t find them in our market. Thanks
W/Salaam, you can leave the fenugreek leaves out.
Dear, can u please tell me in Palak Ghosht, can meat be replaced by Chicken?????????????????
Yes it can.
I need to know if i can boil the spinach separately and then add it in the meat? Or does boiling it separately affects the taste of the dish?
Yes you can boil the spinach separately and add it in the curry before serving if you want.
Fauzia, when you say 3-4
Fauzia, when you say 3-4 leaves of methi, is it dried methi? 3-4 leaves is very little if fresh..or am I missing something..am planning to make this tomorrow.thanks!
Fresh methi, I use just a
Fresh methi, I use just a little bit and fry it in the oil and it infuses a lot of flavour into the oil itself so the meal gets the full flavour without using a whole bunch of it. But there is no harm at all in using a bit more if you like. 🙂
Salam alaykum,
Salam alaykum,
Does the spinach really need to b cooked for so long time?
What if I add them only when adding the potatoes?
Would it not b properly cooked?
Jk
W/Salaam, yes you can add it
W/Salaam, yes you can add it with the potatoes, I prefer to cook it a bit longer for this dish. It is just a matter of preference. 🙂
Salaams
Salaams
I have 20 people coming round for dinner on Saturday.I would love to make this dish,how much meat would I need to buy? Also,for 20 people how many cups of rice do I make? I will probably make mattar pilau. Jzk.
W/Salaam, this recipe serves
W/Salaam, this recipe serves 3-4, please multiply the ingredients accordingly to serve 20. I normally estimate half a cup of rice per person, so 10 cups would be ok, maybe make 1 or 2 cups extra in case some people have bigger appetites.