Saag aur Gosh ka Salan (Spinach & Beef Curry)

Bismillahir Rahmanir Raheem

Spinach and beef sound like such modest and unassuming ingredients, until paired together, that is.Where I come from, this is perfectly served with steaming white rice. Where my husband comes from, that would be almost blasphemous as spinach is only served with fresh paratha or naan (flat bread). Either way, this is an ordinary dish with very extraordinary flavors.

I prefer a pressure cooker to cook the beef just because its quicker, but you can also cook it in a regular pot for at least an hour, or until beef is tender. Make sure to reserve some liquid from either method to add to your final product.

Frozen spinach can be used but use fresh when you have the chance. And if you get your hands on a really big pile of fresh spinach, go ahead and cook up some for these little guys too.

Saag aur Gosh ka Salan (Spinach and Beef Curry)

1 large onion, chopped, divided
4 - 5 chili peppers,finely chopped (adjust heat to your liking, we like it hot around here)

2 lb bag of prewashed spinach leaves

1 lb beef stew,cut into 1/2 -1" cubes
1 tblsp garlic and ginger paste, divided

1 tsp salt, divided
1 tsp black pepper

1/2 tsp turmeric
1 tsp red chili powder (read note above about heat!)

1/4 cup chopped cilantro
1 tsp lemon juice (or the juice of half a lemon)

1. In a pressure cooker (or a large pot) add half of the chopped onion to a couple tablespoons of oil over medium heat. Add your cleaned and washed beef stew. Add half a tablespoon of garlic and ginger paste, half a teaspoon of salt and black pepper. Cook until browned on all sides. Add enough water to cover your meat and cook per pressure cooker instructions until tender (if using a regular pot, add double the amount of water and cook for at least 1 hour until beef is tender).

2. In a separate pan, preferably a wide and open one, add the rest of your onion, chopped chilis and garlic/ginger paste to some oil over medium heat.Cook until soft and translucent, about 2 - 3 minutes.

3. Meanwhile, make sure your spinach is well washed and dried. Any trace amounts of dirt ruin the entire dish. Add your spinach all at once and slowly mix or turn leaves until all are wilted. Once the spinach has all cooked down, add your cooked beef and 2 - 3 tablespoons of the cooking liquid. Add turmeric and chili powder and allow everything to cook together for 5 minutes. Keep adding the beef broth to keep the pan wet.

4. In the last 2 minutes of cooking, add cilantro and lemon juice. The lemon juice is optional, but I always add it to any green dish as I feel it brightens up the whole flavor. Serve hot with rice or bread.