Palak Gosht Recipe | Authentic Spinach And Beef Curry

The Palak Gosht recipe is an authentic Pakistani and Indian dish that showcases the tender beef chunks and rich spinach flavor in perfect harmony. Whenever I visit my parents, I request my mother to cook this classic recipe for me, using fresh spinach straight from the fields. She works her magic to create a dish that’s both savory and comforting, which I love to enjoy with cornbread and a glass of Lassi as part of a satisfying desi-style lunch.Unlike other beef-based recipes like ‘Bhuna gosht’ or ‘Gosht karahi’, Palak Gosht has a nuanced flavor profile that is more focused on the umami taste of the spinach. The appealing texture of this dish, however, makes it a fascinating recipe to explore.Fortunately, making Palak Gosht is incredibly easy and requires no special skills, hard-to-find spices, or excessive time. I’ll be sharing my approach to crafting this classic dish in a way that will make you crave for more.

Why Palak Gosht Recipe Will Win Your Heart?

This spinach-based dish holds a special place in my heart, as it’s a meal that truly fills you up. The combination of tender beef and vibrant green spinach creates a satisfyingly hearty and substantial meal that leaves you feeling like you’ve indulged in something truly delicious.

A defining characteristic of this recipe is the unique flavor profile that arises from the harmonious blend of earthy spinach and rich, umami-infused gosht. The resulting taste experience is perfectly balanced and utterly moreish.

One of the standout features of Palak Gosht is its visually appealing texture – the bright green hue of the spinach and juicy beef chunks are a feast for the eyes, while the tangy, oily sheen of the curry sauce only adds to the dish’s mouthwatering allure.

In terms of difficulty, I’d say that Palak Gosht is surprisingly easy to prepare. With just some basic whole spices and garam masala required, it’s a recipe that even the most novice cooks can master with ease.

Let’s Make Palak Gosht Recipe

The process of cooking meat can seem tedious, but sometimes it’s a necessary step. To boil the meat, combine 1.5 liters of water with the meat, turmeric powder, salt, and a bay leaf in a pressure cooker. Cook at high pressure for 45 minutes. The resulting tender meat will be well worth the wait.In contrast, boiling spinach is a quick and easy process that requires little effort. Simply add two glasses of water to a pan, bring it to a boil, then reduce the heat and let it simmer for five minutes. Once cooked, transfer the spinach to a food processor to mince it to the desired consistency.Moving on to the onions, heat some oil in a pan over medium heat and sauté the onions until they’re golden brown. This is also the time to add all the Garam Masala ingredients except for kalonji, which will infuse the dish with a rich aroma.Next, blend garlic and ginger paste into the onion mixture once it’s reached the desired level of doneness. The resulting aroma is sure to tantalize your taste buds. Simmer the mixture over medium heat for 2-3 minutes before proceeding.To prepare the curry sauce, add tomatoes to the pan along with a splash of water to help them break down quickly. If using a tomato paste, you can skip the added water. Blend in the ground spices and then add 1/3 cup of water to prevent the spices from sticking to the bottom of the pan. Let it simmer for one minute over medium heat.Now it’s time to add some creaminess to the dish by stirring in four tablespoons of yogurt. Follow this by adding the spinach and letting it simmer for two minutes over medium heat. Stir occasionally to ensure all the spices are well combined with the spinach.Finally, add the boiled beef to the pan and stir thoroughly for two minutes. Then, add one cup of water and let the curry simmer for an additional six minutes. The resulting Palak Gosht is now ready to be served, garnished with fenugreek, green chilies, ginger slices, and nigella seeds (Kalonji).

Nabeel’s Pro Tip

To elevate this recipe to new heights, I’ve experimented with various tweaks to enhance its tanginess and flavor profile. One key discovery was incorporating a generous amount of yogurt, which not only improved the curry’s overall creaminess but also amplified its savory and umami notes.Another crucial consideration is the type of spinach used. Minced spinach integrates seamlessly with the beef, creating a harmonious union that takes the Palak Gosht to the next level. When presenting the final dish, a judicious drizzle of oil – be it regular or pickle-infused – adds a touch of sophistication and visual appeal.Consistency is paramount in Palak Gosht. Aim for a rich, creamy gravy that’s neither too thick nor lumpy. To achieve this, make adjustments to the amount of water during the second-to-last step, after adding the beef.

FAQs

When storing Palak Gosht, refrigeration is a suitable option for 1-2 days. Before transferring the dish to the fridge, allow it to cool slightly at room temperature to prevent condensation and moisture buildup. For reheating purposes, simply reheat it over the stovetop while stirring well to ensure everything blends harmoniously.

To amplify the spiciness of Palak Gosht, consider increasing the proportions of Paprika chili powder and red chili powder. Additionally, incorporate a couple of green chilies into your recipe and finish by drizzling pickle oil. This will undoubtedly add a tangy kick to the dish.

If you find that the gravy has become too moist for your liking, try simmering it without closing the lid while keeping the flame low. This technique allows the moisture to evaporate naturally, resulting in a more desirable consistency.

What To Serve With Spinach & Beef Curry?

While palak gosht is often served as a standalone dish, there’s no rule against pairing it with some accompaniments to elevate the overall experience. In fact, traditional options include chapati, naan, or roti, which help to soak up the rich and creamy sauce. Some people also enjoy serving it with white rice, which can add a nice textural element to the meal. For a more rustic and comforting twist, consider pairing palak gosht with cornbread (makki ki roti) and washing it down with a refreshing glass of lassi. This combination can make for a satisfying and cozy lunch that’s sure to hit the spot.

Palak Gosht Recipe

In this authentic Palak Gosht recipe, the harmonious union of tender beef chunks and rich spinach creates a culinary masterpiece that will tantalize your taste buds. The slow-cooked beef in a velvety spinach sauce is a perfect representation of Indian and Pakistani cuisine’s rich flavors, with its bold and savory notes. This beloved dish is sure to become a staple in any household.

Instructions

To begin with, combine the meat, 1.5 liters of water, turmeric, salt, and a bay leaf in a pressure cooker. Cook on medium flame for 45 minutes. While this is cooking, bring two glasses of water to a boil in a separate pan and add spinach. Simmer for five minutes before transferring it to a food processor for mincing. Next, prepare the gravy by heating oil in a pan and sautéing onions until they turn golden brown. Add Garam Masala minus Kalonji and fry for another minute. Blend in garlic and ginger paste, then add tomatoes and a splash of water. If using tomato paste, omit the water. Stir the mixture and add ground spices, along with 1/3 cup of water to prevent sticking. Simmer for one minute on medium flame. Once the gravy is almost done, stir in yogurt and spinach. Simmer for two minutes uncovered, stirring occasionally to achieve a perfect spice blend. Now, add the cooked beef and stir well for two minutes. Finally, add 1 cup of water and simmer for an additional six minutes. To finish, garnish with fenugreek, green chilies, ginger slices, and Kalonji seeds. Your Palak Gosht recipe is now ready to be served.