Palak Methi Kheema Bhurji
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.
| Energy | 232 Kcal |
| Carbohydrate | 8 g |
| Protein | 16 g |
| Fat | 13 g |
| Calcium | 51.4 mg |
| Iron | 1.4 mg |
| Total fiber | 3 g |