Palak Qeema

Ingredients

• 7⅜ cup oil
• 29½ sliced onions
• 14¾ tsp cumin seeds
• Whole sabut lal mirch · dried red chilies
• 14¾ tbsp ginger garlic paste
• 7375 g beef mince · or chicken mince
• 14¾ tsp crushed chili flakes
• 14¾ tsp red chili powder
• 7⅜ tsp turmeric powder
• 7⅜ tbsp coriander powder
• Salt to taste
• 29½ blended tomatoes
• 29½ bunches spinach (palak) · washed and chopped
• 29½ 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.