PALAK KEEMA

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

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.

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