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How to make Kheema Palak

Kheema Palak

In India, mince is rarely cooked on its own. Various combinations are used to make it more interesting and mince and spinach is one of the most popular dishes.


4 tbsp cooking oil
1/2 tsp black mustard seeds
1 fresh green chilli finely chopped and seeded if a milder flavour is preferred
1 inch cube of root ginger, peeled and finely grated
6 cloves garlic, peeled and crushed
450 g lb lean mince lamb or beef
1 large onion finely sliced
2 cinnamon sticks, 2 inches long each broken up
1/2 tsp ground turmeric
1 tbsp ground cumin
1/2 tsp ground black pepper
325 g 12 oz fresh spinach leaves chopped or 225 g 12 or frozen spinach defrosted and drained
1 tsp salt or to taste.
1 small tin of tomatoes drained and chopped or 3-4 medium sized ripe tomatoes skinned and chopped
1 tsp garam masala

To Make Kheema Palak

Cook the meat first. In a kadai heat the oil, add the mustard and when it splutters, add the cinnamon stick, chopped garlic, sliced onion, green chillies and ginger and fry well until the onion is translucent.
Now add the minced meat and stir well. Later add the turmeric and black pepper and ground cumin seed. Add sufficient water to cook the meat.

In a deep pan, half fill with water and set to boil.
When the water is bubbling switch off the stove and steep the washed and cleaned spinach leaves in it.
Leave for a few minutes and remove onto a plate.
Cool the leaves and then cut them into quarters and put them in a mixie and whip them till smooth. Keep it aside.

When the meat is cooked add the chopped tomatoes and ground spinach and blend well.
Cook for a little while the gravy becomes thick.
Garnish with fresh coriander leaves. It goes with paratha, rotis and naan.

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