90 min
Saag Gosht: Punjabi Beef and Spinach Curry
Recipe GLPR32dc1fd2265075
A rich and aromatic Punjabi curry featuring tender beef cubes braised in a fragrant blend of warm spices, caramelized onions, tomatoes, and creamy yogurt, finished with wilted spinach for a nourishing and deeply satisfying main course.
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Ingredients
1½ pounds Beef chuck, cut into ½-inch cubes and patted dry
Salt
Black pepper
1 tablespoon Extra virgin olive oil
1 tablespoon Ghee
1 Large yellow onion, thinly sliced
2 cloves Garlic, minced
1 tablespoon Fresh ginger, minced
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Sweet paprika
½ teaspoon Ground turmeric
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
½ teaspoon Garam masala
1 tablespoon Tomato paste
2 Roma tomatoes, chopped
2 tablespoons Plain whole milk yogurt
2 cups Beef stock
5 Green cardamom pods
1 Bay leaf
10 ounces Frozen chopped spinach, thawed and thoroughly drained
Directions
Season the beef cubes on all sides with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil and ghee over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, add the beef and cook, turning occasionally, until deeply browned on all surfaces, about 8–10 minutes total. Transfer the seared beef to a clean plate and set aside.
In the same pot, add the sliced onion and reduce the heat to medium. Cook, stirring frequently and scraping up any browned bits from the bottom, until the onion becomes golden and caramelized, approximately 25 minutes. Stir in the minced garlic and ginger, and cook for 3 minutes until fragrant.
Add the ground cumin, coriander, paprika, turmeric, cloves, cinnamon, and garam masala. Stir constantly for 1 minute to toast the spices and bloom their flavors. Pour in the tomato paste and chopped tomatoes, stirring well to combine and scraping the bottom of the pot to release all the caramelized browned bits. Simmer for 5 minutes, then stir in the yogurt until fully incorporated.
Return the seared beef to the pot along with the beef stock, cardamom pods, bay leaf, and salt. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially and cook, stirring occasionally, for 1 hour until the beef is quite tender. The internal temperature of the beef should reach 145°F.
Stir in the thoroughly drained spinach and continue cooking, uncovered or partially covered, for another 30 minutes, stirring occasionally, until the spinach is fully incorporated and the flavors have melded. Taste the curry and adjust the seasoning with additional salt as needed. Remove the bay leaf and cardamom pods if desired before serving.
Serve the saag gosht hot over steamed basmati rice, ladling the aromatic sauce over each portion.
