_Tender mutton cooked in creamy spinach gravy — a Pakistani classic_

                Palak Gosht Recipe:

This is the kind of recipe that makes your whole kitchen smell like ghar ka khana. Palak gosht is comforting, nutritious, and perfect with naan or rice. 

If you grew up in a Pakistani household, you know Palak Gosht hits different in winter. Soft pieces of mutton simmered in a vibrant, garlicky spinach gravy. It’s wholesome, protein-packed, and comes together in one pot. No cream, no shortcuts — just real flavor.

Today I’m sharing my mama's-style recipe that always gets finished down to the last drop of salan.

    • What You’ll Need

For the Gosht:

- Mutton: 1 kg, bone-in pieces, washed

- Onions: 2 medium, finely sliced  

- Tomatoes: 3 medium, chopped

- Ginger-garlic paste: 2 tbsp

- Yogurt: 1/2 cup, whisked

- Green chilies: 3-4, slit

- Spices: 1 tsp turmeric, 2 tsp coriander powder, 1 tsp cumin, 1 tsp red chili powder, 1 tsp garam masala, salt to taste

- Oil: 1/2 cup

- Water: 1.5 cups

For the Palak:

- Fresh spinach/palak: 1 kg, washed and blanched

- Green chilies: 3-4

- Ginger: 1 inch piece

- Garlic: 3 cloves

For Tadka:

- Oil/Ghee: 2 tbsp

- Garlic: 4 cloves, sliced

- Dried red chilies: 2

Step-by-Step Method:

1. Prep the Palak  

Blanch spinach in boiling water for 2 minutes. Immediately transfer to ice water to keep it bright green. Blend with green chilies, ginger, and garlic into a smooth puree. Set aside.

2. Cook the Gosht: 

Heat oil in a deep pot. Add onions and fry till golden brown. Add ginger-garlic paste and cook for 1 min.  

Add mutton, turmeric, chili, coriander, cumin, and salt. Bhuna on high heat for 8-10 minutes till oil separates.  

Add tomatoes and yogurt. Cook till tomatoes are soft. Add 1.5 cups water, cover, and simmer on low for 45-60 min or pressure cook for 20 min till tender.

3. Add the Palak:  

Once gosht is tender, add the spinach puree and green chilies. Cook uncovered for 10-12 minutes on medium heat. The gravy should be thick, not watery.

4. Final Tadka:

Heat ghee in a small pan. Fry sliced garlic and dried red chilies till golden. Pour over the palak gosht. Add garam masala. Cover for 5 minutes.

Serve hot with naan, roti, or plain rice.

  Pro Tips:

- Color trick: 

Don’t overcook palak or it turns dull. Ice bath is key.

- Tender meat: 

Marinate mutton in yogurt + ginger garlic for 30 min if you have time.

- No bitterness: 

Squeeze out excess water from blanched palak before blending.

Serving & Storage:

Serves 4-5. Stays good in fridge for 3 days. Flavor is even better the next day.