Indian Recipes Cuisines: Keema Paalak

Thursday, April 1, 2010

Ingredients:

350 gm - keema

1 bowl - boiled paalak (spinach)

2 stick - dalchini (cinnamon)

1 tsp - jeera (cumin seeds)

1 big - onion finely chopped

1.5 tsp - ginger minced

1 tsp - garlic finely chopped

1/2 tsp - green chilli finely chopped

4 big - tomato finely chopped

1 tsp - haldi

1 tsp - bhuna jeera

1/2 tsp - kali mirch

1 tsp - garam masala

1 tsp - fresh coriander finely chopped for garnishing

2 - thinly sliced green chilli for garnishing

2 tbsp - ghee

salt to taste

Method:

1. Heat ghee in a kadhai, add dalchini and jeera. Allow them to crackle.

2. Put onion, garlic and ginger saute it for 2 mins.

3. Now add green chilli, tomato with haldi, bhuna jeera and salt. Toss it for 2 mins.

4. Mix keema, kali mirch and 1/2 tsp garam masala in it. Cover it and cook it for 30 mins.

5. When keema is properly cooked put boiled palak in it and drizzle 1/2 tsp garam masala over it. Cook it for another 5-7 mins.

6. Garnish it with finely chopped coriander leaves and thinly sliced green chilli.

7. Serve it hot with naan or parantha.