Mutton with spinach and dried, split chickpeas (Palak gosht with channa daal)

My mother’s recipe which is different and simply delicious!!! It can be made with chicken, mutton or beef  and equally tastes good.


  1. Mutton 1 kg.
  2. Spinach 1 1/2 kg.
  3. Dill (soya) chopped 1/2 cup or 1 bunch
  4. Fresh fenugreek (methi) chopped 2 tbsp.
  5. Onions (sliced) 3
  6. Tomatoes (sliced) 4
  7. Chaana Daal ( dried, split chickpeas or garbanzo beans) 1 cup
  8. Red chili powder 2 tsp.
  9. Coriander powder 1 1/2 tsp.
  10. Turmeric powder 1/2 tsp.
  11. Salt 1 1/2 tsp.
  12. Ginger garlic paste 2 tbsp.
  13. Oil 1/2 cup


  • Soak channa daal for at least 1/2 an hour.
  • Blanch spinach leaves and finely chop them.
  • Heat oil in a pan.
  • Add onions and fry till brown.
  • Then put meat and ginger garlic paste and fry for 2-3 minutes.
  • Add red chili powder, turmeric powder, coriander powder and salt.
  • Cook for another 3 minutes.
  • Keep string.
  • Add tomatoes.
  • Cook on low heat till the tomatoes are soft and oil comes up.
  • Now add soaked channah daal with 3-4 cups water.
  • Cook till the daal and meat gets tender.
  • Then add blanched spinach leaves, dill and  fresh fenugreek.
  • Cook for another 15-20 minutes.
  • Take out in a serving dish and serve with boiled rice.

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