Palak Qeema

Ingredients

• 5⅞ cup oil
• 23½ sliced onions
• 11¾ tsp cumin seeds
• Whole sabut lal mirch · dried red chilies
• 11¾ tbsp ginger garlic paste
• 5875 g beef mince · or chicken mince
• 11¾ tsp crushed chili flakes
• 11¾ tsp red chili powder
• 5⅞ tsp turmeric powder
• 5⅞ tbsp coriander powder
• Salt to taste
• 23½ blended tomatoes
• 23½ bunches spinach (palak) · washed and chopped
• 23½ tbsp dried kasuri methi
• Fresh coriander · dhanya
• Red & green chilies · for garnish
• Julian cut ginger · for garnish

Instructions

1. Heat oil in a pan and fry the sliced onions until golden brown.
2. Add cumin seeds, whole red chilies, and ginger garlic paste. Sauté until aromatic.
3. Add the beef (or chicken) mince and cook for 2-3 minutes.
4. Add crushed chili flakes, red chili powder, turmeric, coriander powder, and salt. Mix well and fry on low flame for 5 minutes.
5. Add blended tomatoes and cook for another 2 minutes.
6. Now add the chopped spinach and mix. Pressure cook for 10 minutes on medium flame.
7. Once done, add dried kasuri methi, chopped coriander, red & green chilies, and julian-cut ginger.
8. Simmer uncovered for another 3 minutes.