Keema Palak by @samsweetandspicetreats

25 min
Medium

4 servings

🛢️

30 ml

Oil

🌰

2 g

Cumin Seeds

🫚

15 g

Ginger Garlic Paste

🧅

200 g

Onion

🌶️

1 g

Red Chilli

🟡

0.75 g

Turmeric

🌿

6 g

Coriander

🫚

1 g

Garam Masala

🍛

2 g

Curry Powder

🧂

3 g

Salt

🍅

30 g

Tomato Paste

🍅

180 g

Tomato

🥩

500 g

Ground Beef

🥬

180 g

Spinach

Preparation Steps

  1. Step 1/14

    Finely chop the onion, tomato, and spinach.

    onion
    tomato
    spinach
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat 2 tbsp cooking oil in the deep non-stick pan over medium heat.

    cooking oil
    🍳deep non-stick pan
    🥄measuring spoons

  3. Step 3/14

    Add 1 tsp cumin seeds and let them sizzle for about 30 seconds.

    cumin seeds
    🍳deep non-stick pan
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/14

    Add 1 tbsp ginger garlic paste and the chopped onion.

    ginger garlic paste
    onion
    🍳deep non-stick pan
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/14

    Fry for about 1 minute until the onion is lightly browned.

    🍳deep non-stick pan
    🥄wooden spoon

  6. Step 6/14

    Add red chili powder, turmeric, ground coriander, garam masala, curry powder, salt, and tomato paste.

    red chili powder
    ground turmeric
    ground coriander
    garam masala
    curry powder
    salt
    tomato paste
    🍳deep non-stick pan
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/14

    Fry the spice mixture for 30 seconds, stirring continuously to prevent burning.

    🍳deep non-stick pan
    🥄wooden spoon

  8. Step 8/14

    Stir in the chopped tomato.

    tomato
    🍳deep non-stick pan
    🥄wooden spoon

  9. Step 9/14

    Cook for 3 minutes until the tomato softens and becomes pulpy.

    🍳deep non-stick pan
    🥄wooden spoon

  10. Step 10/14

    Add 500 g ground beef gradually and stir until it is fully coated with the spice mixture.

    ground beef
    🍳deep non-stick pan
    🥄wooden spoon

  11. Step 11/14

    Cover the pan and cook the meat for 6 to 8 minutes, stirring occasionally.

    🍳deep non-stick pan
    🫕lid
    🥄wooden spoon

  12. Step 12/14

    Stir in 6 cups chopped spinach.

    spinach
    🍳deep non-stick pan
    🥄wooden spoon
    🥣measuring cups

  13. Step 13/14

    Cover and cook on low heat for 3 to 4 minutes until the spinach wilts and the beef is fully cooked.

    🍳deep non-stick pan
    🫕lid
    🥄wooden spoon

  14. Step 14/14

    Serve the keema palak hot with warm roti.

    roti

Composition

Ingredients

Types

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

Ingredients

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

Allergens

to inform

Dietetics

Dietary regimen

High protein, Low carbohydrate, Halal

Calories

380 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 28g, Fat: 18g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Iron: 5.6mg, Potassium: 790mg, Calcium: 145mg, Sodium: 470mg, Zinc: 5.1mg

Vitamins

Vitamin A: 570mcg RAE, Vitamin C: 20mg, Vitamin K: 350mcg, Vitamin B12: 1.3mcg, Folate: 115mcg DFE

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

deep non-stick pan, chef's knife, cutting board, wooden spoon, measuring spoons, measuring cups, lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Suhoor, Ramadan, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Juicy, Saucy, Soft

Flavors

Savory, Spicy, Earthy, Aromatic, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 1 hour if the room is above 32°C (90°F)), fridge : 3 to 4 days (Cool within 2 hours,Store in an airtight container at or below 4°C (40°F),Reheat until steaming hot), freezer : 2 to 3 months (Store in freezer-safe airtight portions at or below -18°C (0°F),Thaw in the refrigerator before reheating)