• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Keema Palak

1/2 kg. minced beef
250 grm. Palak – chopped
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin Seeds (Zeera)
1 tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste).
1/2 tsp. turmeric (Haldi) powder
1 tsp. chilli (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tbs. dill (Soya) or
1 tsp. fenugreek (Methi) leaves-Kasuri
Method
Finely chop the onion and sauté in oil until light brown.
Add all the other ingredients to the mince meat, mix well.
Add mince meat mix to the onions and dry the water again.
Add 2 glasses of water cover and cook until the meat has become tender.
Add Palak and cook until the water has dried.