Punjab

Saag gosht

Tender mutton folded into a spiced spinach gravy. Greens and meat, the winter handshake.

90 minTime

38 gProtein each

mediumSpice

Make it your way

Grandma's wayMutton, spinach, a knob of butter. Winter done right.

The original

373kcalsame

38 gproteinsame

7 gfibresame

90minutessame

Classic saag gosht.

Per serving, worked out from the ingredient table.

Mutton (goat meat)600 g, curry cut

Spinach2 bunches, chopped

Fenugreek leavesa small handful, optional

Curd (plain yogurt, natural yoghurt)¼ cup

Cooking oil (vegetable oil)3 tbsp

Whole spicesbay leaf, cloves, black cardamom

Onion2 large, chopped

Ginger garlic paste2 tbsp

Tomato2 medium, chopped

Green chilli2

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)½ tsp

Garam masala1 tsp

Saltto taste

Water1¼ cups

Butterto finish

4 steps

1Blanch the spinach and methi in boiling water for 2 minutes, cool and blend coarsely with green chilli.
2Heat oil in a cooker, add whole spices and fry onions golden. Add ginger garlic paste, then the mutton, and bhuno 10 minutes.
3Add powders, tomatoes and curd and cook until oil separates. Add water and pressure cook 5 to 6 whistles, then let the pressure release naturally.
4Stir in the spinach puree and simmer open for 8 to 10 minutes. Finish with garam masala and butter.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.