Growing up my mom would make Palak ki Bhaaji which is essentially Palak Gosht. I loved eating it with rice. It would take some time as you have to tenderize the meat. Awhile back my husband said to me that it's been a long time since I made Palak Kheema. Honestly, I don't remember ever making Palak Kheema but I thought I would give it a try. I essentially followed my mom's recipe for Palak ki Bhaaji with a couple of changes since her recipe was very simple. It turned out great and has become a regular at our dinner table. I used frozen spinach because I always have some in my freezer. We love to have this with rice. Hasan loves to top his with Masoor ki Daal and I love adding yogurt.
Palak Kheema
1 lb ground veal or beef
one 300 gram package of frozen chopped spinach
1 onion, chopped
oil
1 tbsp ginger garlic paste
1 tbsp ginger garlic paste
1/2 tsp red chilli powder
1/4 tsp turmeric
salt to taste
2 tomatoes diced
2 green chillies
squeeze of lemon (optional)
In a small pot, add the frozen spinach and cook over medium heat to defrost and dry.
Heat a pot over medium heat. Cover the bottom with oil. Add the onion and fry until brown.
Add the ginger garlic paste and fry for 30-60 seconds.
Add the red chilli powder, turmeric and salt. Cook until oil separates.
Add the tomatoes. Mix, reduce heat to low, cover and cook until mushy.
Add the ground beef. Cook until beef is brown.
Add the cooked spinach and mix. Cover and cook until water is evaporated and spinach has darkened, stirring occasionally.
Add green chilli, mix and cover. If you would like a little tang, feel free to add a squeeze of lemon as per your taste. Cook for another 5 minutes. Serve hot with rice. I love to eat this with rice and yogurt!
squeeze of lemon (optional)
In a small pot, add the frozen spinach and cook over medium heat to defrost and dry.
Heat a pot over medium heat. Cover the bottom with oil. Add the onion and fry until brown.
Add the ginger garlic paste and fry for 30-60 seconds.
Add the red chilli powder, turmeric and salt. Cook until oil separates.
Add the tomatoes. Mix, reduce heat to low, cover and cook until mushy.
Add the ground beef. Cook until beef is brown.
Add the cooked spinach and mix. Cover and cook until water is evaporated and spinach has darkened, stirring occasionally.
Add green chilli, mix and cover. If you would like a little tang, feel free to add a squeeze of lemon as per your taste. Cook for another 5 minutes. Serve hot with rice. I love to eat this with rice and yogurt!
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