The consistency of the dish can be varied. You can serve it as a dry or semi gravy dish. I made a semi gravy palak gosht.
- Saute onion until translucent.
- Add meat and fry for a while.
- Add ginger-garlic paste and all the spice powders and fry for a min.
- Add tomatoes and cook till the tomatoes are mushy and cooked.
- Now add palak, salt and water, cook till the meat is well done.
The recipe tastes good with both meats. But I prefer mutton in the dish.