• Natalie

Weeknight inspiration - Saag Gosht

Saag Gosht

I love to cook, there is something calming and meditative about the process of cooking. I love the creative artwork of cooking and whilst my photos don't always do them justice the food I create (are the majority of the time) enjoyed by everyone; except maybe my son who is the fussiest of eaters!

This is recipe is really easy and quick to prepare - I use a slow cooker because sometimes when I come in from a long day teaching yoga, exercise, from a day full of personal training or massage the last thing I want to do is begin cooking.  If you don't have a slow cooker, this can be done by just cooking it slowly either on the hob or cooker for a couple of hours or on a low slow heat in the oven all day.

This recipe, originally called for Lamb...but I HATE lamb after I got food poisoning when I was 13 and have never eaten it since; I swopped it for chicken. But Beef, Lamb or Jackfruit are good substitutes too.  

I came home after a long cold day in the lakes, with hale stone beating down on me; wind swept from the storm and the treat of being at the top of a mountain. The house smelled amazing and everyone was waiting bowl ready for this. I served it with Sushi rice and a coriander salsa, I added Bombay potatoes for the hungrier of my party.

This is a healthy, nutritious and filling meal. Saag Gosht is a punjabi curry and is beautifully light.



Serves 4


1 tsp coconut oil

600g chicken, lamb, beef or Jackfruit

2 sliced onions

2 garlic cloves

5cm ginger (grated)

1 red chilli (Deseeded)

1 tsp mustard seeds (optional)

1 tsp fenugeek

2 tsp garam masala

2 cardamon pods

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 400g tin of tomatoes

200mls vegetable stock

100g Spinach (optional - I forgot to add mine this time but it adds a lovely shot of colour through the spice)


1 large bunch fresh coriander

2cms grated ginger



1 tsp chilli flakes

1 lime juiced

1 tbsp rice wine vinegar


2 tsp coconut oil

1 tsp mustard seeds

1/2 tsp chilli powder

1/2 tsp paprika (optional)

300g potatoes cubed


In a pan heat the oil and add the meat or jackfruit, when browning remove the meat/jackfruit. Over a medium heat add the onion, garlic, chilli and ginger sauté for around 5 minutes then add all the spices stir so everything is coated and is using the mustard seeds until they begin to "pop".

If using a slow cooker add meat and spices to the pan or transfer to a oven proof dish or large heavy pan, de glaze the spice pan with a little stock before adding all the stock and tinned tomatoes to the meat and spices. Cook for at least 3 hour or longer if you can.

Towards the end of cooking, remove the lid so that the excess liquid can cook off. Wilt the spinach and then add to the meat for the last 5 minutes of cooking stirring though.

For the Bombay potatoes, heat the oil in the pan add the spices and fry for about 1 minute, add the potatoes and cook for about 5 mins or until the edges start to brown. Cover with a lid and cook until the potatoes are tender.

Chop the coriander, tomato, ginger and onion mix together mix in the lime juice with the vinegar and enjoy topped on the Sag Gosht.

What do you think? I'd love to know.

Natalie xx

#chickenrecipes #saaggosht #mealideas #sickofthesamefood #foodblog

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