Mutton Saagwala
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Indulge in the vibrant and wholesome marriage of tender meat and leafy greens with Mutton Saagwala, a nutritional powerhouse of North Indian cuisine. This authentic Mutton with Spinach recipe features succulent pieces of goat meat slow-cooked in a silky, spice-infused puree of fresh spinach (palak), mustard greens, or fenugreek leaves. If you are searching for a spicy Palak Gosht recipe that delivers a rich, earthy depth, the secret lies in the "Bhuna" of the meat with aromatics before folding in the vibrant green greens. Many health-conscious food lovers crave this homemade mutton saag for its perfect balance of robust protein and the iron-rich, velvety texture of the gravy. Whether paired with a buttered Makki ki Roti, garlic Naan, or simple steamed rice, this traditional slow-cooked mutton and spinach curry is a soulful, country-style masterpiece.
Ingredients
Cooking Instructions
Tips & Secrets
- Shocking the blanched spinach in ice water is the secret to retaining its vibrant green color in the curry.
- Do not overcook the spinach after adding it to the pot, as it can turn bitter and lose its fresh taste.
- Using bone-in mutton chunks provides a much deeper and richer flavor to the saag base than boneless meat.
- A pinch of nutmeg added at the end enhances the earthy flavor of the spinach beautifully and.
Nutritional Information(Per 1 serving)
380 kcal
30g
24g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.