Easy Palak Gosht Recipe (2026)

I learned this Palak gosht recipe from my nano (maternal grandmother). She made the most amazing Palak Gosht, and there was always a special magic in her hands! Whenever she cooked it, everyone would eat with so much love and excitement.

Whenever I make Palak Gosht for my family today, their very first question is always: ‘Does this have that same, classic taste like Nano’s?’ I have loved this dish since my childhood, especially during winter days when enjoying it with hot, freshly baked naan is an absolute treat. I’ve included my tried-and-true tips in this recipe to make sure the spinach stays a vibrant green while completely losing any raw taste. Once you make it this way, I’m sure your family will love it just as much

Palak gosht recipe is a delicious and comforting dish made with tender meat and fresh, healthy spinach. It is a favorite in many homes because it brings together rich flavors and great nutrition in every single bite.

The meat chicken is cooked slowly with basic spices, onions, tomatoes, ginger, and garlic until it becomes juicy and tender. Then, finely chopped or pureed spinach is added to it, giving the dish its lovely green color and a smooth, rich texture. Packed with iron and wholesome ingredients, Palak Gosht is traditionally served hot with freshly baked naan, tandoori roti, or steaming hot basmati rice.

Description Palak gosht recipe

Palak gosht recipe is a warm, hearty, and comforting dish that brings together tender pieces of meat and fresh, wholesome spinach.

Slow-cooked with simple everyday spices, juicy tomatoes, and onions, the meat becomes wonderfully tender and full of flavor. Fresh spinach is then blended in to give the dish its green color and a rich, smooth texture. Packed with iron and goodness, this traditional favorite tastes best when served piping hot with fresh naan, roti, or steamed rice.

Ingredient Palak gosht recipe

• Chicken : 500 grams (chicken cooks faster, while mutton should be cooked until tender)
• Spinach (Palak): 1 kg finely chopped, or lightly blanched and pureed)
• Onions: 2 medium (finely sliced)
• Tomatoes: 2 medium (finely chopped or blended into a paste)
• Ginger & Garlic Paste: 1 tablespoon
• Yogurt: 1 cup (whisked)
• Ghee or Cooking Oil: As needed (about half a cup)
• Spices:
  • Red Chili Powder: 1 teaspoon (or to taste)
  • Turmeric Powder: 1/2 teaspoon
  • Coriander Powder: 1 tablespoon
  • Salt: To taste
  • Garam Masala Powder: 1/2 teaspoon

Instructions Palak gosht recipe

1. Sauté the Meat: Heat oil or ghee in a pot or pressure cooker, then add the sliced onions and fry until golden brown. Next, add the ginger-garlic paste and the meat, sautéing well until the meat changes color.

1. Build the Masala: Add the tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Sauté the masala thoroughly until the oil separates from the mixture.

2. Tenderize the Meat: If using chicken, add a splash of water, cover, and let it simmer until the meat is tender (or use a pressure cooker). If using chicken, it cooks much faster. Once the meat is soft and juicy, stir in the whisked yogurt and fry for a few minutes.
5. Bhuna (Roasting) and Simmer: Once the excess water from the spinach dries up and the oil begins to surface, sprinkle the garam masala powder on top. Cover and let it simmer on low heat (dum) for 5 to 7 minutes.

Serve your hot, flavorful Palak gosht recipe with freshly baked naan, tandoori roti, or steaming basmati rice

Pro Tips Palak gosht recipe

• Keep Spinach Green: After boiling the spinach, dip it in cold ice water right away. This keeps the color bright green.
• Choose Your Style: For a smooth gravy, blend the spinach into a paste. For a traditional style, finely chop it.
• Fry Well: Cook the meat and spices very well until the oil separates. This removes any raw smell.
• Add Yogurt: Mixing yogurt with tomatoes removes the bitterness of spinach and makes the gravy creamy.
• Give it Dum: At the end, cover and cook on low heat for 5 minutes so all the flavors mix nicely.

Frequently Asked Questions (FAQs) Palak gosht recipe

• Q: Can I use chicken instead of mutton for Palak Gosht? A: Yes, absolutely! Chicken cooks much faster than mutton and gives a wonderfully tender texture. Just adjust the cooking time accordingly.
• Q: How do I keep the spinach bright green? A: After boiling or blanching the spinach, immediately transfer it into a bowl of ice-cold water. This stops the cooking process and keeps the vibrant green color intact.
• Q: Why does my palak gosht taste slightly bitter, and how can I fix it? A: Spinach can sometimes have a natural bitter taste. Adding yogurt along with tomatoes helps balance the flavor and cuts down the bitterness while making the gravy creamy.
• Q: Can I freeze Palak Gosht? A: Yes, you can store it in an airtight container in the refrigerator for up to 2-3 days. However, freezing is generally not recommended because spinach can change its texture and release extra water when thawed.
• Q: What is the best thing to serve with Palak Gosht? A: It tastes best when served hot with freshly baked tandoori naan, roti, or steaming basmati rice.

Conclusion Palak gosht recipe

Palak gosht recipe is more than just a traditional comfort food; it is a wholesome, nutrient-packed dish that brings the authentic flavors of home right to your dining table. Whether you choose tender chicken or succulent mutton, the combination of rich spices, creamy yogurt, and vibrant fresh spinach creates a truly unforgettable meal. Try out this easy recipe, follow our pro tips for that perfect texture and color, and enjoy a warm, hearty bowl of Palak Gosht with your loved ones alongside fresh naan or steaming rice!

How did you like this Palak gosht recipe Please try it out. Let us know in the comments.