Saag Gosht

As I stand in my cozy kitchen, the aroma of spices wafting through the air, I can’t help but feel excited about making my favorite dish: Saag Gosht. This Punjabi Beef and Spinach Curry brings back memories of family gatherings and cold winter nights, where warmth was found not just in blankets but in hearty, comforting meals. The rich flavors of tender beef simmered with vibrant spinach and a medley of spices create a dish that’s not only delicious but also a true labor of love. Each bite tells a story, and every ingredient plays a vital role in creating a symphony of taste. Whether you’re cooking for a special occasion or just seeking comfort on a regular weeknight, Saag Gosht is sure to become a cherished part of your culinary repertoire.

What You’ll Need for Saag Gosht

Gathering quality ingredients is essential for the perfect Saag Gosht. Each component plays a significant role in building the flavor and texture of the dish. From the beef that provides a hearty base to the spinach that adds a vibrant color and nutrition, every item contributes to the final masterpiece. Let’s take a closer look at what you’ll need:

• 1 1/2 pounds beef chuck – Tender cuts are ideal for this dish, allowing for rich flavor and a satisfying bite.
• 1 tablespoon extra virgin olive oil – A healthy fat to help sauté the ingredients.
• 1 tablespoon ghee or butter – Adds richness, enhancing the overall flavor profile.
• 1 large yellow onion – Adds sweetness and depth, caramelizing beautifully during cooking.
• 2 cloves garlic – A must-have for that aromatic base.
• 1 tablespoon fresh ginger – Contributes warmth and adds a fresh zing to the dish.
• 1 teaspoon ground cumin – A warm spice that creates a flavorful foundation.
• 1 teaspoon ground coriander – Complements the cumin with a citrusy note.
• 1 teaspoon sweet paprika – Adds a mild sweetness and beautiful color.
• 1/2 teaspoon turmeric – Gives the dish a vibrant yellow hue and earthy flavor.
• 1/8 teaspoon ground cloves – A little goes a long way in adding depth.
• 1/8 teaspoon ground cinnamon – Provides a warm sweetness that balances the dish.
• 1/2 teaspoon garam masala – The quintessential spice blend that embodies Indian cuisine.
• 1 tablespoon tomato paste – Adds acidity and depth of flavor.
• 2 roma tomatoes – Freshness that brightens the dish.
• 2 tablespoons plain whole fat yogurt – Adds creaminess and balances the spices.
• 2 cups beef stock – Essential for simmering the beef and infusing flavor.
• 5 green cardamom pods – Infuses a unique aromatic touch.
• 1 bay leaf – For a subtle, herbal note.
• 1/2 teaspoon salt – Enhances all the flavors.
• 10 ounce package frozen chopped spinach – The star of the dish, providing nutrition and color.

Saag Gosht Instructions

Making Saag Gosht is a rewarding experience that fills your home with warm, inviting aromas. Follow these steps closely for a dish that truly delights. Each detail matters, so let’s get started:

1. Begin by heating the olive oil and ghee in a heavy pot or Dutch oven over medium heat. Watch as the fat begins to shimmer, which indicates it’s hot enough for cooking. This is the perfect time to add the beef. Fry the beef cubes until they’re nicely browned on all sides. This browning step is essential for developing complex flavors, so take your time. Once browned, transfer the beef to a plate and set aside.
2. In the same pot, add the onions and sauté for about 25 minutes, stirring occasionally until they caramelize and turn golden brown. This process enhances their sweetness and adds depth to the dish. As you stir, you’ll notice the lovely aromas filling your kitchen. Once they’re beautifully caramelized, add the minced garlic and ginger, stirring for an additional 3 minutes until fragrant.
3. Now, it’s time to add the spices. Sprinkle in the ground cumin, ground coriander, sweet paprika, turmeric, ground cloves, ground cinnamon, and garam masala. Stir and let them toast for a minute or so, releasing their wonderful fragrances. This step is crucial as it blooms the spices, enhancing their flavors.
4. Next, mix in the tomato paste and chopped tomatoes. Make sure to deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon. These bits are packed with flavor. Cook this mixture for about 5 minutes, allowing the tomatoes to soften and meld with the spices.
5. Now, it’s time to stir in the yogurt, which will provide creaminess and richness to the dish. Once the yogurt is incorporated, add back the browned beef, along with the beef stock, bay leaf, cardamom pods, and salt. Give it a good stir and bring it to a gentle simmer.
6. Reduce the heat to low, cover the pot, and let it cook for 1 hour. Stir occasionally to ensure nothing sticks to the bottom. The low and slow cooking method allows the flavors to meld beautifully, resulting in tender beef that practically falls apart.
7. After an hour, add the thawed and drained spinach to the pot. This is where the dish gets its vibrant green color and nutritional boost. Stir everything together and cook for an additional 30 minutes, allowing the spinach to absorb the flavors.
8. As the time nears, taste for seasoning. This is your chance to adjust the salt to your preference. A pinch more can elevate the dish even further.
9. Once done, serve your Saag Gosht hot with steamed Basmati rice or naan. The warmth and complexity of this dish will surely impress your family and friends.

Helpful Notes about Saag Gosht

When it comes to making a memorable Saag Gosht, keeping a few helpful notes in mind can make all the difference. Here are some tips to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Freezing: You can freeze Saag Gosht for up to 3 months. Just make sure to cool it completely before transferring to a freezer-safe container.
• Pairing: This dish pairs wonderfully with steamed Basmati rice, naan, or even a side of raita for a refreshing touch.
• Spice Level: Adjust the spices according to your heat preference. Feel free to add some chili powder for an extra kick!
• Cooking Pot: A heavy pot or Dutch oven works best to distribute heat evenly and prevent burning.

How to Enjoy Saag Gosht

• Serving Style: Serve Saag Gosht in a large bowl, allowing guests to help themselves. This communal style adds warmth to the dining experience.
• Accompaniments: Traditional sides like naan or steamed rice are perfect for soaking up the rich sauce.
• Occasions: This dish is ideal for family dinners, winter gatherings, or special occasions where you want to impress your guests.
• Garnishing: Consider garnishing with fresh cilantro or a swirl of yogurt for an appealing presentation.
• Leftover Innovations: Transform leftovers into a flavorful wrap by adding Saag Gosht to a tortilla with fresh vegetables and yogurt sauce.

FAQ

Conclusion

Saag Gosht is truly a comfort food that brings warmth and joy to any table. Its rich flavors and hearty ingredients make it a delightful dish for family dinners or special occasions. I encourage you to try making it at home; you’ll find that it’s easier than you might think, and the results are nothing short of spectacular. Gather your loved ones around and enjoy the deliciousness that is Saag Gosht.

Saag Gosht

The ultimate comfort food, Saag Gosht is a rich and flavorful Punjabi Beef and Spinach Curry that will warm your heart and soul. Tender beef is simmered with vibrant spinach and a blend of aromatic spices, making it perfect for cozy dinners or family gatherings. Indulge in this easy weeknight dinner tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 450 kcal

Equipment

• Chef's Knife
• Wooden Spoon
• Blender
• Skillet
• Frying Pan
• Oven
• Saucepan

Ingredients

  

• 1 1/2 pounds beef chuck cut into 1/2 inch cubes, patted dry and sprinkled with salt and pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon ghee or butter (paleo: use grass fed or substitute more oil)
• 1 large yellow onion thinly sliced (about 2 cups)
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon garam masala click link for our homemade blend
• 1 tablespoon tomato paste
• 2 roma tomatoes chopped
• 2 tablespoons plain whole fat yogurt
• 2 cups beef stock
• 5 green cardamom pods
• 1 bay leaf
• 1/2 teaspoon salt
• 10 ounce frozen chopped spinach thawed and thoroughly drained

Instructions

 

• Begin by heating the olive oil and ghee in a heavy pot or Dutch oven over medium heat. Watch as the fat begins to shimmer, which indicates it's hot enough for cooking. This is the perfect time to add the beef. Fry the beef cubes until they’re nicely browned on all sides. This browning step is essential for developing complex flavors, so take your time. Once browned, transfer the beef to a plate and set aside.
• In the same pot, add the onions and sauté for about 25 minutes, stirring occasionally until they caramelize and turn golden brown. This process enhances their sweetness and adds depth to the dish. As you stir, you’ll notice the lovely aromas filling your kitchen. Once they’re beautifully caramelized, add the minced garlic and ginger, stirring for an additional 3 minutes until fragrant.
• Now, it’s time to add the spices. Sprinkle in the ground cumin, ground coriander, sweet paprika, turmeric, ground cloves, ground cinnamon, and garam masala. Stir and let them toast for a minute or so, releasing their wonderful fragrances. This step is crucial as it blooms the spices, enhancing their flavors.
• Next, mix in the tomato paste and chopped tomatoes. Make sure to deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon. These bits are packed with flavor. Cook this mixture for about 5 minutes, allowing the tomatoes to soften and meld with the spices.
• Now, it’s time to stir in the yogurt, which will provide creaminess and richness to the dish. Once the yogurt is incorporated, add back the browned beef, along with the beef stock, bay leaf, cardamom pods, and salt. Give it a good stir and bring it to a gentle simmer.
• Reduce the heat to low, cover the pot, and let it cook for 1 hour. Stir occasionally to ensure nothing sticks to the bottom. The low and slow cooking method allows the flavors to meld beautifully, resulting in tender beef that practically falls apart.
• After an hour, add the thawed and drained spinach to the pot. This is where the dish gets its vibrant green color and nutritional boost. Stir everything together and cook for an additional 30 minutes, allowing the spinach to absorb the flavors.
• As the time nears, taste for seasoning. This is your chance to adjust the salt to your preference. A pinch more can elevate the dish even further.
• Once done, serve your Saag Gosht hot with steamed Basmati rice or naan. The warmth and complexity of this dish will surely impress your family and friends.

Notes

When it comes to making a memorable Saag Gosht, keeping a few helpful notes in mind can make all the difference. Here are some tips to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Freezing: You can freeze Saag Gosht for up to 3 months. Just make sure to cool it completely before transferring to a freezer-safe container.
• Pairing: This dish pairs wonderfully with steamed Basmati rice, naan, or even a side of raita for a refreshing touch.
• Spice Level: Adjust the spices according to your heat preference. Feel free to add some chili powder for an extra kick!
• Cooking Pot: A heavy pot or Dutch oven works best to distribute heat evenly and prevent burning.

Keyword Indian Beef Curry, Punjabi Cooking, Saag Gosht Recipe, Spinach Curry

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.