Shaljam Palak Gosht
A home-style recipe for Shaljam Palak Gosht. Serves 4, ready in about 70 minutes.
Ingredients
- 500 g mutton with bone, in pieces
- ½ cup oil
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 1½ tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- 250 g turnips (shaljam, 2–3 small), peeled and cut into quarters
- 500 g spinach (palak, about 1 bunch), washed and finely chopped
- 1 tsp garam masala
- 2 green chillies, chopped
Missing something?
- No beef or mutton (gosht)? Use chicken (cook for less time).
- No turnip? Use radish or potato.
- No spinach? Use frozen spinach, methi or any leafy greens.
- No onion? Use spring onions, or a little onion powder (less depth).
Method
- Heat the oil in the pressure cooker pan and fry the onions for 8–10 minutes until golden.
- Add the meat and ginger-garlic paste and fry on high heat for 5 minutes. Add the salt, chilli, turmeric and coriander powder with a splash of water and fry for 2–3 minutes.
- Add 1 cup water, close the pressure cooker and cook on low heat for 15 minutes after the first whistle (about 4–5 whistles), until the meat is nearly tender. Let the pressure drop before opening.
- Add the turnips to the open pan, cover with an ordinary lid and cook for 15 minutes until soft.
- Add the spinach and green chillies and cook uncovered for 10 minutes, stirring, until the water dries and the oil separates.
- Add the garam masala.
Tip: No pressure cooker, or prefer a lid? In step 3 add 2 cups water, cover and cook on low heat for 35–40 minutes. With beef, cook the meat for 25–30 minutes after the first whistle, or 1–1½ hours in a covered pot.