Palak Qeema

Ingredients

• 11⅞ cup oil
• 47½ sliced onions
• 23¾ tsp cumin seeds
• Whole sabut lal mirch · dried red chilies
• 23¾ tbsp ginger garlic paste
• 11875 g beef mince · or chicken mince
• 23¾ tsp crushed chili flakes
• 23¾ tsp red chili powder
• 11⅞ tsp turmeric powder
• 11⅞ tbsp coriander powder
• Salt to taste
• 47½ blended tomatoes
• 47½ bunches spinach (palak) · washed and chopped
• 47½ 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.