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PALAK KEEMA
Ingredients
1: mince 1 kg
2: spinach puree 1 can (795g)
3: onions 1 large (sliced)
4: tomatoes 2 large (sliced)
5: ginger & garlic paste 1tbs (heaped)
6: bullet green chilli 3
7: dry fenugreek leaves 1cup
8: salt 11/2 tsp
9: turmeric powder 1/2 tsp
10:garam masala powder 1 tsp
11:cinnamon stick 2 pieces
12:red chilli powder 1tsp (heaped)
13:coriander powder 1tbs
14:cumin seeds 1tbs
15:black cardamom 4
16:oil 1 cup
Instructions
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PALAK KEEMA
1: heat oil in a pan add cumin seeds, black cardamom, cinnamon stick, onion, ginger & garlic paste fry till gets a golden colour, on high flame.
2: then add the tomatoes, turmeric, salt, coriander powder, red chilli mix and cook till the oil comes on the surface, on high flame.3: add the mince mix well and cook on medium flame till the water that comes out from the mince dries.4: then add the dry fenugreek leaves and cook on high flame for 1 to 2 minutes.5: now add the canned spinach and 1 cup of water, mix and cover and cook on medium flame till the oil comes on the surface.6: now add the garam masala, green chilli mix well.7: serve hot with roti, naan etc.
