Kheema palak/ Minced meat and spinach gravy
Kheema palak/ Minced meat and spinach gravy

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, kheema palak/ minced meat and spinach gravy. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kheema palak/ Minced meat and spinach gravy is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Kheema palak/ Minced meat and spinach gravy is something which I have loved my whole life.

Kheema palak is ground chicken and spinach curry cooked with Indian spices. This dry curry goes well with rice and Indian flat bread. Spinach is one of very few vegetables that we both like and I cook it at least once a week.

To begin with this particular recipe, we must prepare a few components. You can cook kheema palak/ minced meat and spinach gravy using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kheema palak/ Minced meat and spinach gravy:
  1. Take 250 gms kheema/ minced meat
  2. Take 15 spinach leaves
  3. Get 1 onion chopped
  4. Prepare 2 tbsp oil
  5. Get 1 tbsp garlic paste
  6. Make ready 1 tbsp ginger paste
  7. Make ready 1 1/2 tsp red chilli powder
  8. Make ready 1 tsp salt
  9. Get 1/2 lemon
  10. Prepare 1 cup Chopped coriander and mint leaves

Masala kheema (also known as keema or qeema) is a spicy minced meat and paratha is a popular Indian flatbread. The two come together in this Kheema parathas are meat and bread rolled into one and the perfect wholesome food for breakfast, lunch, or dinner. This stuffed bread recipe is perfect if. Keema Matar is an Indian semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas (matar), and seasoned with garam masala.

Steps to make Kheema palak/ Minced meat and spinach gravy:
  1. Boil water in a pan, add spinach leaves and cook for a few minutes till the leaves change colour and turn nice green. Remove the leaves from the water and allow them to cool down.
  2. Grind the blanched spinach leaves along with coriander and mint leaves to a fine paste.
  3. Now heat oil in a pan, add onions and sauté till the onions turn golden.
  4. Add ginger garlic paste and sauté till the raw smell goes.
  5. Now add salt, red chilli powder and minced meat and mix well.
  6. Next add the spinach puree and bring the gravy to a boil. Add water if necessary.
  7. As the gravy starts boiling, reduce heat and close a lid. Cook for 15 to 20 minutes till the meat is cooked.
  8. Finally add the lemon juice and mix well. Check for taste and add salt if necessary.
  9. Serve hot with roti, chapathi or naan.

Kheema or mince can be made with any meat you prefer. It is extremely versatile and just changing the masala can result in a great new taste each time. Find hundreds of keema, mince and ground meet. Aloo Palak Kiy Bhujiya- Potato Spinach ( Cooking With Fouzia ). Aloo Palak - Potato Spinach Curry - Indian Main Course Gravy Recipe By Ruchi Bharani [HD].

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