Palak Gosht is a hearty North Indian curry that brings together tender meat and earthy spinach in a rich, spiced sauce. The name says it all—palak means spinach, and gosht means meat. This dish has been popular for generations, especially in Punjab and parts of northern India, where combining leafy greens with lamb or goat is a classic way to make a wholesome meal.
Traditionally, it was cooked slowly over a wood fire so the meat became meltingly soft and soaked up all the flavors of the spices. Today, it’s just as satisfying cooked on the stovetop. You can make it with lamb for a deeper flavor or with chicken for a quicker, lighter version. However you prepare it, Palak Gosht is a comforting dish that pairs perfectly with warm flatbread or steamed rice.
Palak Gosht (Spinach Meat Curry)
A rich North Indian curry combining tender lamb or chicken with spinach and warming spices. Slow-simmered for deep flavor. Delicious with rice or flatbread.
Servings: 4
Calories: 730kcal
Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 small stick cinnamon
- 2 green cardamom pods
- 1 bay leaf
- 1 dried red chili
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 green chili finely sliced
- 600 –700 g about 1½ lb lamb shanks or boneless chicken thighs
- ½ teaspoon ground turmeric
- ¾ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 medium tomato diced
- 3 tablespoons plain yogurt
- ½ teaspoon salt or to taste
- 400 g 14 oz cooked spinach, squeezed dry (or about 150 g/5 oz frozen spinach)
- Fresh cilantro or parsley to garnish optional
Instructions
- Toast the Whole Spices: Heat the oil in a large pot over medium heat. Add cinnamon, cardamom, bay leaf, and dried chili. Fry for about 1 minute until fragrant, then remove them and set aside.
- Brown the Meat: Add the lamb or chicken pieces to the pot. Cook 4–5 minutes, turning to brown lightly on all sides. Transfer to a plate.
- Prepare the Base: Add chopped onion, garlic, green chili, and ginger. Cook about 5–6 minutes, stirring, until the onion softens.
- Spice and Tomato: Sprinkle in turmeric, coriander, and cumin. Stir 30 seconds. Add diced tomato and cook 2 minutes.
- Combine: Return the meat and whole spices to the pan. Stir in the yogurt and season with salt.
- Simmer: Pour in about 500 ml (2 cups) water. Bring to a boil. Cover, reduce heat, and simmer: Lamb: about 1½ hours Chicken: 40–50 minutes
- Finish with Spinach: Add the cooked spinach. Stir well and cook uncovered 5–10 minutes until the sauce thickens and the oil starts to separate slightly.
- Serve: Sprinkle with fresh cilantro or parsley and serve hot with rice or flatbread.
Notes
- For the richest flavor, use bone-in lamb pieces. The bones add depth to the sauce.
- If using frozen spinach, thaw and squeeze out excess water before adding.
- To prevent the yogurt from curdling, stir it in over low heat and mix quickly.
- The curry tastes even better the next day once the spices have blended more.
- You can remove the whole spices before serving or leave them in for a rustic touch (just remind guests not to bite into the cardamom pods).
- Creamier Version: Stir in a splash of cream or a little cashew paste at the end for extra richness.
- Leafy Greens Mix: Swap some spinach for chopped mustard greens or fenugreek leaves for a deeper, earthy flavor.
- Spicier Kick: Add more fresh green chilies or a pinch of red chili powder.
- One-Pot Rice: Add soaked basmati rice in the last 20 minutes of cooking with extra water to make a pilaf-style meal.
- Vegan Alternative: Replace the meat with chunks of potato and cooked chickpeas, and use coconut yogurt.
Nutrition
Calories: 730kcal | Carbohydrates: 15g | Protein: 39g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 346mg | Potassium: 1440mg | Fiber: 5g | Sugar: 5g | Vitamin A: 12882IU | Vitamin C: 49mg | Calcium: 221mg | Iron: 8mg
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