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Home » All Recipes » Saag Gosht (Punjabi Beef and Spinach Curry)

Saag Gosht (Punjabi Beef and Spinach Curry)

November 7, 2013 by Kimberly Killebrew · 49 Comments

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Saag Gosht Punjabi Beef and Spinach Curry

This delicious curry from the northwest region of India can be made with beef or lamb.  The rich, complex flavor profile of this Saag Gosht portrays the very best of Indian cuisine.  You’re going to love it!

Punjab, a combination of two Persian words, means “land of the five rivers.”  In 1947, with the dissolution of British India, the region was divided between Pakistan and India.

Punjabi cuisine is known for its diversity, including both vegetarian and non-vegetarian dishes. Some popular examples of food derived from Punjab are tandoori dishes, pakoras, naan bread, and vegetable dishes with paneer (a soft Indian cheese). Other Punjabi favorites include Butter Chicken and Chicken Tikka.  Today’s dish, Saag Gosht, which can be made with either beef or lamb, is another Punjabi favorite.

Saag Gosht 5 sm cropped edited

Let’s get started!

Pat the beef dry and season with salt and pepper.

Saag Gosht prep 1

Heat the oil and ghee (or butter) in a Dutch oven (I use and love Lodge) or pot and brown the beef on all sides.  Transfer the beef to a plate and set aside.

Saag Gosht prep 2

Cook the onions until caramelized, about 25 minutes.

Saag Gosht prep 3

Add the garlic and ginger and cook for another 3 minutes.

Saag Gosht prep 4

Add all the spices, except for the bay leaf and cardamom pods, and cook for another minute.

Saag Gosht prep 5

Add the tomato paste and tomatoes and deglaze the bottom of the pan, scraping up any browned bits.  Cook for 5 minutes.

Saag Gosht prep 6

Stir in the yogurt.

Saag Gosht prep 7

Return the beef and add the bay leaf and cardamom pods.

Saag Gosht prep 8

Pour in the beef stock and add the salt.  Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1 hour.

Saag Gosht prep 9

Add the spinach and simmer for another 30 minutes.

Saag Gosht prep 10

Add salt to taste.

Saag Gosht prep 11

Serve with steamed Basmati rice and/or Naan Bread (see recipe here).

Saag Gosht Punjabi Beef and Spinach Curry

Saag Gosht Punjabi Beef and Spinach Curry

Indian food lovers, don’t forget to check out this recipe for the BEST homemade Indian Mango Chutney!

5.0 from 2 reviews
Punjabi Beef and Spinach Curry (Saag Gosht)
 
Print
: The Daring Gourmet, www.daringgourmet.com
Serves: 4
Ingredients
  • 1½ pounds beef chuck (or lamb), cut into ½ 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 tablespoons fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cinnamon
  • ½ teaspoon garam masala
  • 1 tablespoon tomato paste
  • 2 roma tomatoes, chopped
  • 2 tablespoons plain whole fat yogurt (paleo: omit)
  • 2 cups beef stock
  • 5 green cardamom pods
  • 1 bay leaf
  • ½ teaspoon salt
  • 1 (10 oz) package frozen chopped spinach, thawed and thoroughly drained
Instructions
  1. Heat the oil and butter in a Dutch oven or heavy pot. Fry the beef until nicely browned on all sides. Transfer to a plate and set aside.
  2. Saute the onions for 25 minutes until caramelized. Add the garlic and ginger and saute for 3 minutes. Add the spices, except for the bay leaf and cardamom pods, and saute for another minutes.
  3. Add the tomato paste and the tomatoes and deglaze the bottom of the pan, scraping up any of the browned bits. Cook for 5 minutes. Stir in the yogurt.
  4. Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Bring to a simmer, reduce the heat to low, cover and cook for 1 hour, stirring occasionally. Add the spinach and cook for another 30 minutes, stirring occasionally.
  5. Add salt to taste. Serve with steamed Basmati rice.
3.2.2925

 

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49 Comments →

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49 Responses

  1. Stephen Marshall says

    November 10, 2020 at 2:27 pm

    Made this for my family here in Spain as our nearest Indian restaurant is 90 minutes away. The only thing i changed was to use fresh spinach and one green chilli to add a bit of heat. They loved it! I loved it especially with my homemade naan bread. Thank you. It will become a regular on my curry list.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 10, 2020 at 2:53 pm

      I’m so happy it was a hit, Stephen, thank you for the feedback!

      Reply
  2. Abbie Cheriton says

    March 19, 2019 at 2:09 pm

    This was absolutely delicious, I cut the yogurt and substituted fresh spinach and coriander instead of frozen and ground and it was one of the tastiest curries I have made.

    Thank you so much for sharing this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 20, 2019 at 9:30 am

      Wonderful, Abbie, I’m so glad you enjoyed it, thank you!

      Reply
  3. Paul Kohn says

    March 7, 2019 at 2:12 pm

    Too much stock and not enough spinach. Otherwise the flavors are very good.

    Reply
  4. Danica says

    June 11, 2018 at 5:18 pm

    Thank you for this. It was easy to follow and the taste was great! Can’t wait to try more.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 15, 2018 at 5:23 am

      I’m so glad you liked it, Danica, thank you!

      Reply
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