I had heard a lot about the Andhra Palak Ghosht from my friend Devyani. I didn’t realize how good it was until she made it once for me. I tried this recipe on both chicken and goat meat. I prefer the goat meat version but the chicken also turns out pretty good. For this post I used chicken, you can also substitute that with goat meat (and accordingly increase cooking time).
- 1 kg chicken on bone
- 1 kg palak or spinach finely chopped
- 2 large onions finely chopped
- 5,6 green chilies finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- Whole garam masala
- 1 tsp. shajeera (caraway)
- 1” cinnamon stick
- 2 green cardamom
- 3-4 cloves
Heat oil in a pan and temper with whole garam masala. Once the oil becomes fragrant add chopped onion and green chilies to it. Fry on medium low heat till the edges of the onion turns brown.
Add ginger garlic paste to it and sauté till the raw smell of ginger subsides. Add chicken pieces to it followed by turmeric and chili powder. Fry the meat pieces on medium heat till it looses its raw color.
Season with it salt and sugar. Once you add salt to it it will start releasing lots of water. Cook till all the moisture dries up.
Add chopped spinach to it and give it a stir. Again you will see moisture releasing from spinach. The amount of moisture released from the chicken and spinach will be sufficient for the chicken pieces to get cooked, so you don't have to add any water to it. Cook it covered on medium heat till chicken becomes soft and all the chicken pieces are well coated with spinach and spices.
Allow all the moistures to evaporate. This is completely a dry dish which can be best enjoyed with parantha or kulcha.