Keema Palak

Keema Palak is an excellent combination of minced meat cooked with spinach, onions, tomatoes and spices. This recipe is cooked in ghee which gives it a lovely aroma. Try to use fresh minced meat and spinach for a fantastic outcome. Keema Palak is an excellent way to add a leafy vegetable to kids meal and a delicious way to give them a balanced meal. Keema Palak goes well with roti or naan.

1. Take a pan or kadhai and melt ghee on medium heat. Add bay leaves, red chilli, black cardamom, cardamom, mace, cloves, cinnamon and hing to the ghee.
2. Add the mutton mince and cook on medium-high heat. Cover and cook for 5-6 minutes or until all the water released by mince gets dry.
3. Now add finely chopped onions and cook for 2-3 minutes.
4. Add paste of garlic, ginger and green chilli. Sauté for 5 minutes until onion gets translucent and the raw smell of ginger, garlic goes away.
5. Next, add finely chopped tomatoes, turmeric powder, cumin powder, coriander powder, Kashmiri chilli powder, chicken masala powder and salt. Stir it well with mince.
6. Cook the mince covered on low flame with all the spices until the spices’ raw smell goes away. Stir it in between and cook until the mince is done. Cooking time will depend on the quality of meat and its freshness.
7. Now add finely chopped spinach and cook on medium-high heat. Cook until spinach is cooked well.
8. Now add black pepper powder and salt. Cook for few minutes till the keema Palak mixture leaves the side of kadhai, and oil starts separating from this mixture.
9. Add ½ cup of water, bring it to a boil, then turn the heat to low. Let it simmer for 2-3 minutes. Turn off the heat.
10. Keema Palak is ready to serve. Serve it with hot roti or naan.