Saag Gousht

Pakistani Cuisine. Pakistani style saag gousht. Give it a try 

Saag Gousht


  • Water 2-3 litres
  • Fresh mustard leaves 2 kg
  • Green chilies 3
  • Mustard oil 1 Cup
  • Cloves 8-10
  • Cinnamon sticks 2
  • Whole black pepper 10-12
  • Green cardamom 2
  • Black cardamom 1
  • Cumin seeds 1 teaspoon
  • Beef boneless cubes ½ kg
  • Onion sliced 1 large
  • Ginger garlic paste 1 & ½ tablespoons
  • Coriander powder 1 tablespoon
  • Turmeric powder ½ teaspoon
  • Red chili powder 1 tablespoon or to taste
  • Salt 1 teaspoon or to taste
  • Water 1 Cup or as required
  • Tomatoes chopped 3-4 medium
  • Green garlic chopped
  • Green chili chopped
  • Fresh coriander chopped


  1. Clean all the fresh mustard leaves and wash them thoroughly.
  2. In a pot, add water and bring it to boil.
  3. Add fresh mustard leaves, green chilies, mix and bring it to boil, cover and boil on medium low flame for 4-5 hours (grind if desired) and set aside.
  4. In a pot, add mustard oil, cloves, cinnamon sticks, whole black pepper, green cardamom, black cardamom, cumin seeds and mix well.
  5. Add beef boneless cubes and mix well until changes color.
  6. Add onion, mix well and cook for 10-12 minutes.
  7. Add ginger garlic paste and mix well for 2 minutes.
  8. Add coriander powder, turmeric powder, red chili powder, salt, mix well and cook for 5 minutes.
  9. Add water, mix well and bring it to boil, cover and cook on low flame for 25-30 minutes or until meat is tender.
  10. Add tomatoes and mix well, cover and cook until tomatoes are soft and oil separates.
  11. Now add boiled fresh mustard leaves, mix well and cook for 8-10 minutes.
  12. Add green garlic, green chili, fresh coriander and mix well.
  13. Garnish with green chili, green garlic and serve!

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