I’m a huge fan of Mughlai cooking and there are some brilliant recipes kebabs, niharis, rezalas and kheema dishes as part of their delectable mouth watering repertoire on the mughlai menu. All typical of mughlai cooking that are wonderful in their own right with layers of flavor, cooked to perfection and definitely worth a try.
Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. That is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.
Palak Gosht, vivid green colour, shimmery oil, full of iron and protein with crispy paratha is one the famous dish of ancient mughal foods. I have shared the recipe of Mughlai Masala Palak, but it can be prepared simple as that with basic spices. I have cooked it twice for before sharing this, once with chicken and other was with mutton, both ways it was delicious and full of royal taste, you can cook it with any kind of meat. Some versions of palak have potato in it, that would be best for the non-vegetarians friends. For best result and aroma always prepare fresh masala blend for cooking.
Ingredients:1 kg Chicken/Mutton/Beef shoulder, cut in chunks, most fat removed
2 kg spinach (~ 1.5 kg after removing stems)
¼ cup cream
¼ cup yogurt
1 cup oil (I used sunflower oil but butter would be more traditional)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp salt
1 ½ tsp red chilli powder
¼ tsp turmeric
1 ½ tsp Mughlai Masala - click for recipe
chopped fresh coriander, to garnish
Blanch the spinach just to soft the leaves.
Drain till dry, and blend in blender with out water.
Saute the onion till it become light golden.
Add ginger, garlic paste and fry.
Add chicken and fry till meat changes its colour.
Add spices (salt, red pepper, turmeric) and fry, let it simmer for 5 minutes with closed lid till its tender.
Add yogurt and cook, add Mughlai masala and mix well.
Add spinach paste and cook, stir timely.
Add cream and bring to one bubble boil.
Garnish with coriander,
Serve hot with chapti, paratha or rice.