How to make Palak Gosht

Why cooks start here

Palak Gosht is cooked the way Punjab cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Palak Gosht is a beloved staple in Punjabi households, where it is cooked with a generous hand and a warm heart. Salt is judged by instinct, and ghee is used liberally, ensuring each bite is both flavorful and fulfilling. This dish captures the essence of home-cooked comfort, traditionally prepared for family meals shared around a communal table. It represents a culinary tradition where recipes are passed down through generations, each cook adding their own touch. A true testament to the harmony between tender mutton and vibrant spinach, Palak Gosht offers a rich, hearty flavor with gentle heat from green chilies and aromatic depth from ginger-garlic paste. The ghee melds the ingredients together, creating a dish that's both nourishing and satisfying. Serve it with a side of warm naan or steamed basmati rice to fully appreciate the layers of flavor in each mouthful.