Keema Palak (Mince with Spinach) by @samsweetandspicetreats

25 min
Medium

4 servings

🫗

30 ml

Oil

🌾

5 ml

Cumin Seeds

🫚

15 ml

Ginger Garlic Paste

🧅

200 g

Onion

🌶️

2.5 ml

Red Chilli Powder

🟡

1.3 ml

Turmeric

🌿

15 ml

Coriander Powder

🌶️

2.5 ml

Garam Masala

🍛

5 ml

Curry Powder

🧂

3 g

Salt

🍅

30 ml

Tomato Paste

🍅

180 g

Tomato

🍖

500 g

Ground Meat

🥬

180 g

Spinach

Preparation Steps

  1. Step 1/10

    Finely chop 1 large onion, 1 large tomato, and 6 cups spinach.

    onion
    tomato
    spinach
    🔪chef's knife
    🪵cutting board
    🥛measuring cups

  2. Step 2/10

    Heat 2 tbsp cooking oil in a deep non-stick pan over medium heat. Add 1 tsp cumin seeds and let them sizzle.

    cooking oil
    cumin seeds
    🥄measuring spoons
    🥄wooden spoon

  3. Step 3/10

    Add 1 tbsp ginger garlic paste and the chopped onion. Fry for about 1 minute until the onion is lightly browned.

    ginger garlic paste
    onion
    🥄wooden spoon

  4. Step 4/10

    Add red chili powder, ground turmeric, ground coriander, garam masala, curry powder, salt, and 2 tbsp tomato paste. Stir for 30 seconds to combine.

    red chili powder
    ground turmeric
    ground coriander
    garam masala
    curry powder
    salt
    tomato paste
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/10

    Stir in the chopped tomato. Cook for 3 minutes until it softens and becomes pulpy.

    tomato
    🥄wooden spoon

  6. Step 6/10

    Add 500 g ground beef and stir well until the meat is fully coated with the spice mixture. Cover the pan.

    ground beef
    🥄wooden spoon
    🫕lid

  7. Step 7/10

    Cook the covered meat for 6 to 8 minutes over medium heat. Stir occasionally to break up the mince and prevent sticking.

    ground beef
    🥄wooden spoon
    🫕lid

  8. Step 8/10

    Add the chopped spinach and stir it through the cooked mince. Cover the pan.

    spinach
    🥄wooden spoon
    🫕lid

  9. Step 9/10

    Cook on low heat for 3 to 4 minutes until the spinach wilts and the meat is completely cooked through.

    ground beef
    spinach
    🥄wooden spoon
    🫕lid

  10. Step 10/10

    Serve the keema palak hot with 2 warm rotis per serving.

    roti
    🥄serving spoon

Composition

Ingredients

Types

Spices and Herbs, Condiments, Vegetables, Seasonings, Leafy Greens

Ingredients

Oil, Cumin seeds, Ginger garlic paste, Onion, Red chilli powder, Turmeric, Coriander powder, Garam masala, Curry powder, Salt, Tomato paste, Tomato, Ground meat, Spinach

Allergens

to inform

Dietetics

Dietary regimen

High Protein, Low Sugar, Iron Rich, Halal

Calories

390 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 30g, Fat: 18g, Fiber: 5g, Sugars: 4g, Saturated Fat: 5g

Nutritional Information

Minerals

Iron: 5.1mg, Potassium: 820mg, Calcium: 130mg, Sodium: 360mg, Zinc: 5.2mg

Vitamins

Vitamin A: 670mcg RAE, Vitamin C: 20mg, Vitamin K: 340mcg, Folate: 135mcg DFE, Vitamin B12: 2.2mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring cups, wooden spoon, lid, serving spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Iftar, Dinner, Lunch

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Juicy, Saucy, Soft

Flavors

Savory, Spicy, Earthy, Aromatic, Warm

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at 4°C or below,Reheat until piping hot), freezer : 2 to 3 months (Freeze in airtight portions,Thaw overnight in the refrigerator,Reheat thoroughly before serving)