I keep seeing recipes online for either Prawns or Chicken with Spinach, not Curry. As yet, none have been tried, but having seemingly bought a lot of Spinach in recent weeks, which has to be used, Palak Gosht was calling instead. There was also a kilo of Goat in the freezer which has been there for some months.
The recipe for Palak Gosht has long been published in these pages, not a Curry I make often. Then the notion materialises. There were two significant departures from the published recipe: pressure cooked Meat and fresh Spinach.
I managed to confirm that a standard tin is the equivalent of 400g of fresh Spinach. I used 300g as I was going to add a further Herb. There were three significant departures…
The Goat, on-the-bone, of course, was placed in the pressure cooker and smothered with Garam Masala. Enough water to cover the Meat was added. The Meat was not – browned – I have been told the Punjabi way is not to.
The Spinach was cooked per recipe with Onion and some Oil. Water had to be added to compensate for the liquid that would have been in a tin. Departure #4…
Twenty five minutes cooking time for both pots, the Spinach was suitably pulped, twenty might have been enough for the Goat. The Meat was thoroughly cooked, quite a few pieces had separated from the bones. Still, the Sucky Bones would be added to the Masala regardless. The – broth – remaining in the pressure cooker was chucked. It looks as if it could used as the basis for something else, it tastes horrible.
Frozen Onions, lazy, no tears, but they have been to dry fried to remove the excess moisture before adding the Oil to kick off the Masala. Frozen Onions do not pulp in the same way as fresh, I considered blending, but decided otherwise.
The Masala was created following the recipe, closely. A lot of Oil.
Methi was the extra Herb.
If Yadgar can use five Herbs in their Saag/Palak, the Hector can use three.
The Coriander was fit enough for cooking.
The Spinach Mash added, I cooked the Meat and Masala for a further twenty minutes, infusion.
In the spirit of a recent Manchester Curry review, I spooned off quite a bit of excess Oil. This does alter the Masala, so I left a sufficiency. No Oil, no Masala.
The outcome was visibly pleasing, a quick check on the Seasoning, a la recipe, all was well.
The accompanying Rice was the Chana Pilau presented at Yadgar earlier this week.
Whilst the Rice was suitably Spiced, I cannot say I am a big fan of – black – Chickpeas either. A – not so Interesting Vegetable?
By reducing the quantity of Spinach slightly, I had ensured that this was Masala with Herbs, not a Herb Mash. The outcome was as intended.
Tasty, indeed, this was. The recipe had not asked for loads of Salt, yet the Seasoning was certainly there. The Spice Level was no more than – moderate. Had Marg been here, she would not have made her usual comment re Hector’s cooking.
A Dry Curry with a Herb-rich Masala. I shall suggest that the added Methi tempered the Spinach, a unique outcome for this Saag/Palak.
The Goat was as Tender as I have ever encountered. Pressure cooking is so much simpler. There was a sense of the Meat giving back the Spice too, Hector’s Desi Palak Gosht.
A success.