Bhabi’s Kitchen is sharing Palak Saag Gosht recipe: a great way to incorporate healthy vegetable like spinach into diet of children. Prepare this traditional Saag Gosht recipe which is enjoyed best with hot tandoori naan and white plain rice! Try it out and let us know your feedback.
Type: Beef / Gravy / Curry
|3||Ginger Garlic Paste||2 tablespoon|
|4||Fresh Spinach (palak)||1 bunch, chopped|
|5||Onion||1 large (or 2 medium), finely sliced|
|6||Cinnamon Stick||½ inch piece|
|8||Green Chilies||4-5 medium, whole or chopped|
|9||Salt||As per taste|
|10||Turmeric Powder||1 teaspoon|
|11||Coriander Leaves||For garnish|
|12||Red Chili Powder||1 teaspoon (or more as per spice level)|
|13||Whole black Pepper (kali mirch gol)||5-7|
|14||Cardamom Pods (choti ilaichi)||3-4|
|15||Cumin Seeds (zeera)||2 teaspoon|
|17||Garam Masala Powder||2 teaspoon|
|18||Bay Leaves (tez paat)||1 or 2|
Procedure for preparing Saag Gosht:
- Heat oil in a pot and fry sliced onions till color becomes almond-like (badaami).
- Add all whole garam masala mentioned in list (like cloves, cardamom etc).
- Fry for a minute until fragrant. Now add meat.
- Fry meat on high flame (bhoon lein) for 2 to 3 minutes then add ginger garlic paste. Keep stirring.
- Add yogurt along with seasoning i.e. turmeric, red chili powder and salt. The meat should have brown color.
- Now add chopped spinach and stir well to mix with meat.
- When spinach starts to change color, cover the pot and let it cook on low flame for 30-45 minutes or until meat is thoroughly cooked. Add water if necessary.
- Once meat is cooked, add garam masala powder along with chopped coriander leaves and green chilies.
Tip: Serve with hot naan or plain white rice. You can also add spinach later i.e. after meat is fully cooked.