An aromatic and nutricious recipe of keema palak with photo tutorial is here! The main ingredients of this recipe are minced meat (keema) and spinach i.e palak.
So let's start making this...
INGREDIENTS:
- Minced meat, 1/4 kg
- Spinach, 2 bunches washed and finely chopped
- Onions, 2-3 finely chopped
- Tomatoes, 2-3 finely chopped
- Potatoes, 1 cubed
- Kasuri methi (dry fenugreek leaves), 1 tblspn
- Ginger-garlic paste, 2 tspn
- Cloves, 2-3
- Shahi jeera, 1/2 tspn
- Cardamom, 1-2
- Black pepper, 2-3
- Tumeric, 1/2 tspn
- Red chilli powder, 1 tspn
- Green chillies, 2 finely chopped
- Coriander powder, 1/2 tspn
- Garam masala powder, 1/4 tspn
- Coriander leaves, to garnish
- Salt, to taste
- Oil, 1 tblspn
RECIPE:
- Marinate minced meat with 1 tspn of Ginger-garlic paste and 1 tspn of salt. Keep aside.
- In a vessel, add oil and as it becomes hot add whole spices i.e. cloves, shahi jeera, black pepper, cardamom and fry for few seconds.
- Add onions, and fry till its translucent, add Ginger-garlic paste and green chillies. Fry them till onions turn golden brown.
- Add tomatoes, turmeric, red chilli powder, coriander powder, garam masala powder, kasuri methi and fry over high flame till tomatoes are cooked well and oil seperates.
- Add cubed potatoes. Mix well.
- Now add the marinated minced meat, fry over high flame for 5-7 mins.
- Let the meat get cooked in its own water till its tender.
- Add chopped spinach and fry over high flame for 3-4 mins.
- Let it cook. Spinach also leaves its own water.
- Check for salt, check if the potatoes and spinach are tender. Switch off the flame.
- Garnish with coriander leaves.
- Serve hot with roti or as a side dish to dal and rice 😊
NOTES:
- I always prefer marinating meat as it absorbs salt well and takes less time to cook.
- Do not over fry the masala, else you wont get a good taste.
- I did not add salt, as I've already added it in the marination process and spinach is high in iron so check for salt before completing the cooking.
No comments:
Post a Comment