Palak Gosht-Dhabba Style (Spinach and Meat Curry)
Palak Gosht-Dhabba Style (Spinach and Meat Curry)
Palak Gosht (Spinach and Meat Curry) is another very popular dish in the Sub-Continent. The Spinach and Meat combination is very flavourful and can be eaten with either rice or roti. The Spinach leaves are added to the meat gravy which makes it a very appetizing and healthy dish.
You can use beef, lamb, goat or chicken for this recipe and cooking times will vary for each of the protein. I have used Beef for this recipe and the taste of this Palak Gosht is very similar to the ones served at the Dhabbas. The Dhabbas are small roadside cafes where they sell simple food served with Roti or Nans. Dhabbas are known to cook some of the most flavourful foods due to the fact that they use simple cooking methods and simple spices.
Palak Gosht is one of the most popular Meat and Vegetable combination. There are many variations of cooking this dish but this is a Dhabba inspired style recipe.
Ingredients
- 1/2 kg Beef Can use Goat/Lamb
- 1/2 kg Spinach Washed , Chopped and Steamed
- 1/2 Cup Oil
- 3 Cups Water
- 1 Onion Finely sliced
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Green Chillies Finely chopped
- 1 tsp Red Chilli powder
- 1 tsp Corrainder powder
- 1 tsp Cumin powder
- 1 tbsp Garam Masala
- 1 tsp Fenugreek seeds
- Salt According to taste
- 4 Green Chillies
- 1 tbsp Cream For garnishing
Instructions
- Fry the onions in oil until golden brown
- Add the meat and fry it well until it turns brown
- Now add the Ginger & Garlic paste and the chopped green chillies and stir well for about 5 minutes
- Now add all the spices (except Garam masala) including salt and mix well for 2-3 minutes.
- Add water and cover the dish and let the meat cook for about 45 -60 minutes until tender (Add water if the gravy gets dry)
- Now blend the Spinach that has already been washed and steamed
- Add the Spinach and whole Green Chillies to the Meat and mix well
- Now add the Garam masala and mix well
- Cover the lid and let it cook for about 5-7 minutes until the oil starts to surface
- Palak Gosht is now ready, you can garnish it with cream and serve it with Nans, Chapatis or Rice
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