Saag gosht is a popular North Indian and Pakistani dish made with tender pieces of meat, usually lamb or goat, cooked in a flavorful spinach-based gravy. The word “saag” refers to leafy greens, and in this dish, spinach is the primary green used, although sometimes other leafy greens like mustard greens or fenugreek leaves may be incorporated.
To prepare saag gosht, the meat is typically marinated in a mixture of yogurt and spices to enhance its flavor and tenderness. Meanwhile, the spinach is blanched and then pureed to create a thick, vibrant green gravy. The marinated meat is then cooked in this spinach puree along with various spices like cumin, coriander, turmeric, and garam masala to create a rich and aromatic curry.
Saag gosht is a nutritious and delicious dish that combines the earthy flavors of meat with the vibrant, slightly bitter taste of spinach. It’s often served with rice or various types of Indian bread like naan or roti.
Table of Contents
ingredients you’ll need
Saag gosht is a delicious Indian dish made with lamb or goat meat cooked in a rich and flavorful spinach-based gravy. Here are the ingredients you’ll need in English:
For the meat and marinade:
1 pound (450g) lamb or goat meat, cubed
1/2 cup yogurt
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For the saag (spinach gravy): 8. 4 cups fresh spinach leaves, washed and chopped
1 cup mustard greens (optional), washed and chopped
1/2 cup fenugreek leaves (optional), washed and chopped
2 tablespoons oil or ghee (clarified butter)
1 large onion, finely chopped
2-3 green chilies, chopped (adjust to your spice preference)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon asafoetida (hing)
2-3 cloves
2-3 green cardamom pods
1 cinnamon stick
2 bay leaves
1 cup water (adjust as needed)
Salt to taste
For garnish: 28. Fresh coriander leaves, chopped
Fresh cream (optional)
These ingredients will help you make a flavorful saag gosht
step-by-step guide to prepare saag gosht
Marinating the Meat:
In a bowl, combine the cubed lamb or goat meat with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
Mix well to ensure the meat is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
Cooking the Saag:
Heat a large pot or deep skillet over medium heat and add oil or ghee.
Add the cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, and asafoetida. Sauté for a minute until the seeds start to splutter.
Add the chopped onions and sauté until they turn translucent and golden brown.
Stir in the green chilies, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for another minute to release their flavors.
Add the chopped spinach, mustard greens, and fenugreek leaves (if using). Cook them down until they wilt and reduce in volume, stirring occasionally.
Once the greens are cooked down, remove them from the heat and let them cool.
Once cooled, blend the greens into a smooth paste using a blender or food processor. You can add a little water if needed to make a smooth puree.
Cooking the Meat:
In the same pot, heat a little more oil or ghee if needed.
Add the marinated meat and cook until it turns brown on all sides. This may take about 10-15 minutes.
Add the coriander powder, cumin powder, and garam masala. Stir well to coat the meat with the spices.
Pour in the spinach puree and stir to combine everything.
Add water as needed to achieve your desired gravy consistency. You may need to add more salt at this point as well.
Cover the pot and let the saag gosht simmer on low heat for about 30-40 minutes or until the meat is tender and cooked through.
Taste and adjust the seasoning as required. You can also adjust the spiciness at this stage by adding more red chili powder if desired.
Finishing Touches:
Garnish saag gosht with freshly chopped coriander leaves and a drizzle of fresh cream if you like.
Serve hot with naan, roti, or rice.
tips and tricks to keep in mind (saag gosht with meat and spinach-based gravy)
Choose the Right Meat: Select tender cuts of lamb or goat meat for your saag gosht. This will ensure that the meat becomes tender and flavorful during cooking. You can use bone-in or boneless meat based on your preference.
Marination: Marinate the meat with yogurt and spices for at least 2 hours, or preferably overnight. This not only adds flavor but also helps in tenderizing the meat.
Use Fresh Greens: Use fresh and vibrant spinach, mustard greens, and fenugreek leaves (if available) for the saag. Fresher greens will result in a brighter and more flavorful dish.
Blending Greens: When blending the cooked greens, make sure to blend them into a smooth paste. You can add a little water if needed, but avoid making it too watery.
Spice Levels: Adjust the level of spiciness to your preference. If you like it hot, add more green chilies or red chili powder. If you prefer a milder dish, reduce the amount of chili.
Layering Flavors: Take your time when sautéing the spices, seeds, and onions at the beginning. This step helps build layers of flavor in the dish.
Low and Slow Cooking: Allow the meat to cook slowly on low heat. This slow cooking process allows the meat to absorb the flavors of the saag and become tender. Keep the pot covered while simmering.
Consistency: Adjust the gravy consistency by adding water as needed. Some prefer a thicker gravy, while others like it thinner. Add water gradually to reach your desired consistency.
Seasoning: Taste the saag gosht before serving and adjust the salt and spices as necessary. Achieving the right balance of flavors is key to a delicious dish.
Garnish: Freshly chopped coriander leaves and a drizzle of fresh cream make for a great garnish. It adds a touch of freshness and creaminess to the dish.
Resting: Allow the saag gosht to rest for a few minutes before serving. This allows the flavors to meld together and enhances the taste.
Serve with Accompaniments: Saag gosht pairs wonderfully with Indian bread like naan or roti. It also goes well with steamed rice. Serving it with a side of pickles or yogurt can enhance the meal.
By following these tips and tricks, you’ll be well on your way to making a delicious and authentic saag gosht with meat and spinach-based gravy.
serve saag gosht
Prepare the Dish: Ensure your saag gosht is cooked to perfection following the recipe and tips provided earlier.
Garnish: Just before serving, garnish the saag gosht with freshly chopped coriander leaves. You can also drizzle a bit of fresh cream over the top if desired for added richness.
Choose Accompaniments: Saag gosht is typically served with various accompaniments to complete the meal. Here are some popular options:
Indian Breads: Serve the saag gosht with naan, roti, or paratha. These bread options are great for scooping up the delicious gravy.
Rice: You can also serve saag gosht with steamed basmati rice or fragrant pulao.
Pickles: Indian pickles, such as mango pickle or lime pickle, can provide a tangy and spicy contrast to the dish.
Yogurt Raita: A side dish of yogurt raita (yogurt mixed with spices and herbs) can help balance the spiciness of the saag gosht.
Sliced Onions and Lemon Wedges: Some people enjoy sliced onions and lemon wedges as a refreshing side to complement the flavors.
Serve Hot: Saag gosht is best enjoyed when it’s hot and freshly prepared. Serve it immediately after garnishing and pairing it with your chosen accompaniments.
Family-Style or Individual Plates: You can either serve it family-style, where everyone helps themselves from a large serving dish, or portion it into individual plates for a more formal presentation.
Enjoy: Invite your family or guests to dig in and savor the flavors of this delicious Indian dish. Don’t forget to offer extra bread or rice for seconds if needed!
Saag gosht is a hearty and satisfying meal, and the combination of tender meat and flavorful spinach-based gravy is sure to be a hit at your table.
nutritional
The nutritional content of saag gosht can vary depending on the specific ingredients and portion size. Here’s a general idea of the nutritional components of this dish:
Note: These values are approximate and can vary based on the recipe and specific ingredients used.
Per Serving (approximately 1 cup of saag gosht):
Calories: 250-350 calories
Protein: 20-25 grams
Fat: 15-20 grams
Carbohydrates: 5-10 grams
Fiber: 2-4 grams
Sugar: 2-3 grams
Sodium: 400-600 milligrams
Key Nutritional Information:
Protein: Saag gosht is a good source of protein, mainly from the meat used in the dish. It provides essential amino acids for muscle and tissue repair.
Fat: The fat content can vary depending on the type and amount of oil or ghee used in cooking. Some fats may come from the meat as well. Be mindful of portion sizes if you’re concerned about fat intake.
Carbohydrates: While saag gosht is not particularly high in carbohydrates, there are some carbs from the yogurt and vegetables in the dish.
Fiber: The dish contains a moderate amount of dietary fiber from the spinach and other greens, which can aid in digestion.
Sodium: The sodium content can vary depending on the amount of salt added during cooking. Be cautious with salt if you’re on a low-sodium diet.
Vitamins and Minerals: Saag gosht is rich in vitamins and minerals, particularly vitamin A, vitamin C, iron, and calcium from the leafy greens used in the saag.
It’s worth noting that the nutritional profile can change if you make modifications to the recipe, such as using leaner cuts of meat, reducing the use of oil or ghee, or adjusting the portion sizes. If you have specific dietary restrictions or are tracking your nutritional intake, consider calculating the exact nutritional content based on your recipe and portion size.
FAQs (Frequently Asked Questions)
Are Mustard Greens and Fenugreek Leaves Essential for Saag Gosht?
While mustard greens and fenugreek leaves add a distinctive flavor to saag gosht, they are not essential. You can make a delicious version of the dish using only spinach. These greens are often used to enhance the flavor and nutritional value of the saag.
Can I Make Saag Gosht Vegetarian?
Absolutely! If you prefer a vegetarian version, you can skip the meat and prepare a “saag” dish with just the spinach-based gravy. This vegetarian variation is known as “saag paneer,” where paneer (Indian cottage cheese) is used instead of meat.
How Spicy is Saag Gosht?
The spiciness of saag gosht can be adjusted to your taste. The level of spiciness depends on the amount of chili powder or green chilies you use. You can make it mild or hot according to your preference.
Can I Freeze Leftover Saag Gosht?
Yes, you can freeze leftover saag gosht for future consumption. Store it in an airtight container and freeze for up to three months. Thaw and reheat it when you’re ready to enjoy it again.
2 green chilies, chopped (adjust to your spice preference)
2 tablespoons vegetable oil or ghee (clarified butter)
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
Salt to taste
Water, as needed
Instructions
Marinate the Meat:
In a mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Add the meat cubes to the marinade and coat them well. Let it marinate for at least 30 minutes, or you can refrigerate it for a few hours for better flavor.
Cook the Spinach:
Boil a large pot of water. Add the chopped spinach leaves and blanch them for about 2 minutes. Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. This helps retain the vibrant green color.
Once cooled, drain the spinach again and blend it into a smooth paste using a blender or food processor. Set aside.
Cook the Saag Gosht:
Heat vegetable oil or ghee in a large, heavy-bottomed pan or pot over medium heat.
Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until it becomes translucent and slightly golden brown.
Add the marinated meat to the pan and cook until it turns brown on all sides.
Stir in the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
Add the garam masala, coriander powder, cumin powder, turmeric powder, and salt. Cook for a few more minutes until the spices are well incorporated.
Pour in the spinach puree and mix everything well. Add a little water if the gravy is too thick.
Cover the pan and simmer on low heat for about 20-30 minutes or until the meat is tender and fully cooked. Stir occasionally and add more water if needed to maintain the desired consistency.
Serve:
Once the meat is cooked, taste and adjust the salt and spices if necessary.
Serve hot with steamed rice or Indian bread (roti, naan).
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Ibrahim is a cooking enthusiast with a deep love for preparing delicious meals. His culinary skills and creativity shine through his delectable creations, satisfying the palates of those fortunate enough to taste his dishes.
