PALAK-METHI-KHEEMA BHURJI

Palak Methi Kheema Bhurji

Prep Time 35 minutes
Cook Time 35 minutes
Course dinner, lunch
Servings 4
Calories 232 kcal

Ingredients
  

  • 1 cup Kheema (Chicken or mutton)(Preferably mutton)
  • 3 cups Palak, clean, wash, chopped
  • 2 cups Methi, clean, wash, chopped
  • 1 cups Onion – finely chopped
  • 2 tbsp Ginger + Garlic + Green chili paste
  • ¾ cup Tomato – finely chopped
  • ½ tbsp Red chili powder
  • 1 tbsp Dhania- jeera powder
  • ½ tbsp Haldi powder
  • 3 tbsp Pav bhaji masala
  • Lemon- to taste
  • 1 tbsp Oil
  • Salt-to-taste

For the Tadka:

  • 2 tbsp Onion – chopped
  • 8-10 nos. Garlic flakes, chopped
  • 2 nos. Dry Red Chilies – broken
  • ¼ tbsp Jeera
  • ½ tbsp Butter
  • ¼ tbsp Haldi powder
  • ½-¾ tbsp Garam masala powder
  • 2 tbsp Cashew nuts, chopped into bits
  • Salt-to-taste

Instructions
 

  • Cook the mince, (kheema) adding a little salt in a pressure cooker and keep aside
  • Melt butter in a non-stick pan on a low flame, add chopped garlic, saute for a while, add the chopped onion, saute
  • Add the jeera, broken red chilies, haldi and mix in the cooked keema and cashew bits, sprinkle the garam masala, mix well, reduce excess water if any,  and keep aside
  • Heat oil in a deep non-stick pan, add the chopped onions and fry till golden brown
  • Add the ginger-garlic-green chili paste and saute for a minute or so
  • Add the dhania-jeera powder, chili powder, haldi powder, followed by the finely chopped tomatoes, saute
  • When the tomatoes turn pulpy add the Pav-bhaji masala, mix well and add the chopped methi leaves
  • Saute the methi leaves for a while and add the chopped palak, mix well and cook on a low flame
  • When the leafy vegetables are well done and most of the moisture is reduced, add salt, mix well
  • Mix in the kheema which was seasoned and kept aside
  • Taste and adjust the seasoning, add a dash of lime if needed
  • Serve hot with rotis, millet rotis or jowar dodha

Notes

Highlights:
  • Spinach and Methi are low-calorie, high-fiber, non-starchy vegetables.
  • Chicken Keema adds protein and calcium content making it a healthy recipe.
NUTRIENT VALUES PER SERVING 
Energy
232 Kcal
Carbohydrate
8 g
Protein
16 g
Fat
13 g
Calcium
51.4 mg
Iron
1.4 mg
Total fiber
3 g
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