Palak Mutton Masala is the ultimate indulgence for meat and spinach lovers alike. This hearty curry beautifully marries succulent mutton with vitamin-packed spinach in a sumptuous, fragrant gravy. Every bite is pure heaven.
About the Recipe
If you’re craving Indian comfort food at its finest, look no further than this delectable Palak Mutton Masala. It’s a time-honored recipe that lets simple ingredients shine through expert spicing and layered flavours. Trust me, you’ll want to soak up every last drop with fresh naan.
Why You’ll Love This Recipe
There are so many reasons to adore this mutton curry. First off, the melt-in-your-mouth mutton pieces provide incredible richness. Then you have the velvety spinach gravy, infused with garlic, ginger, and aromatic spices. It’s pure bliss in a bowl. But beyond taste, you’ll love how nutritious it is too, thanks to all those leafy greens.
Palak Mutton Masala
Cooking Tips
For tender fall-off-the-bone mutton, use a pressure cooker. Brown the meat first for extra flavor depth. Puree the cooked spinach super smooth for the silkiest gravy texture. And be generous with those special spice blends – they’re what make Indian food taste so craveable.
Serving and Storing Suggestions
This hearty palak mutton curry serves 4-6 people. It’s best enjoyed fresh but can be refrigerated for 3-4 days. Prep time is around 30 minutes with 30-45 minutes to simmer. Serve it steaming hot with basmati rice, naan or roti on the side.
Similar Recipes
- Saag Gosht (Spinach & Lamb Curry)
- Mutton Rogan Josh
- Palak Paneer
- Achari Gosht (Mutton in Pickling Spices)
Nutrient Benefits
Spinach is a nutritional powerhouse providing iron, vitamins A & C, calcium and dietary fiber. When combined with lean protein from mutton, you get a complete and satisfying meal. The aromatic spices used also offer anti-inflammatory and digestion-aiding benefits.
Palak Mutton Masala
Ingredients
- 500 gms Mutton (boneless, skinless, chopped)
- Spinach (1 large bunch or 2 medium bunches)
- 1 tsp Saunf
- 2 Onions (finely chopped)
- 2 Tomatoes (chopped)
- 2 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1 tbsp Red Chilli Powder
- Salt as per taste
- Oil as required
- Coriander Leaves (handful, chopped)
Instructions
- Clean, wash and chop the spinach leaves.
- Heat 1 tblsp of oil in a pressure pan over medium flame.
- Fry the saunf for 10 seconds.
- Add onions, ginger garlic paste, tomatoes and saute well for 2 to 3 minutes or until onions are translucent.
- Add the chopped mutton pieces, red chilli powder, turmeric powder and salt.
- Pour enough water and simmer for a few minutes.
- In a separate pan, add 1/4 tsp oil.
- Add the spinach leaves and saute for a minute.
- Remove and grind this to a puree, adding little water if needed.
- Add this to the mutton mixture and mix well.
- When it starts to thicken, remove from flame.
- Garnish with coriander leaves.
- Serve with rice or roti.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can without a doubt use frozen chopped spinach for convenience. Just thaw it first, squeeze out excess moisture, and proceed with sautéing and pureeing as usual.
My mutton pieces are quite tough, any tips?
For optimally tender mutton, try simmering it a bit longer at lower heat. You can also use a pressure cooker which really helps tenderize tough meats in less time. Marinating the mutton beforehand with some lemon juice or vinegar can also help.
How spicy is this palak mutton recipe?
This recipe calls for 1 tablespoon of Kashmiri red chili powder which provides a moderate level of heat. Feel free to adjust up or down per your spice tolerance. You can also add fresh green chilies for an extra kick.
Is there a vegetarian version of this dish?
Yes, you can make an equally delicious palak paneer instead by substituting cubes of fresh paneer (Indian cottage cheese) for the mutton pieces. The spinach gravy and spices stay the same.
What tomatoes work best here?
It’s ideal to use ripe, juicy tomatoes for the best flavor and texture in the gravy. Roma or plum tomatoes are a tasty option, or you can use canned diced tomatoes in a pinch.
