Palak Gurda or Spinach goat kidney curry – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen Recipes


Lamb kidneys: 4 (cut into medium sized pieces)
Spinach (Palak) : 5 chopped
Cooking il: 2 tablespoons
Onions: 2 chopped
Ginger garlic paste: 1 tablespoon
Turmeric powder: ½ teaspoon
Salt: 1 teaspoon
Red chili powder: 1 ½ teaspoon
Chopped coriander: handful
Whole green chilies: 2


1.    In a pressure cooker cooking oil. When the oil is hot, add chopped onions. Stir till the onions turn light brown.

2.    Add ginger garlic paste, stir for a minute and add turmeric powder, salt, red chili powder and lamb kidneys cut into medium sized pieces. Add chopped coriander and one cup of water. Stir well and close the lid.

3.    Pressure cook for 3 whistles. Take out the lid and stir till the oil separates.

4.     Add chopped spinach. Mix well and close the lid.

5.    Pressure cook for 2 whistles on medium flame. Take out the lid. Add chopped coriander, whole green chillies and half teacup of water.

6.    Close the lid and simmer for 10 minutes.


Palak Gurda or Spinach and goat kidney curry is ready.




Abdul Gaffar says…
Your recipes are truly authentic hyderabadi unlike many people who claim to cook/teach hyderabadi foods. Great Job and Good Luck.


Fatima says…
I live in USA and i have never tasted hyderabadi food before. I have been to my friend’s house today and we had lunch together. I ate spinach kidney there and it was really great. I came to know about your website and will definitely try one of your recipes very soon. Best of luck


Razia says…
Very good and easy recipe. Hats off to hyderabadwala team. thankyou for your effort to show the authentic hyderabadi dishes.

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