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Tuesday, 5 February 2019

palak keema recipe | keema spinach | పాలక్ ఖీమా | Special Desi Recipes


Palak Keema | Keema Spinach Recipe | Mutton Keema Recipe | Special Desi Recipes

Keema Spinach | Palak Keema - With detail photo and video recipe. Super easy and healthy recipe of palak keema.No need to blanch the palak before cooking with keema. Here I directly added the cleaned and chopped palak directly along with keema.

Before cooking any leafy vegetable it is important and necessary to clean and wash the leaves twice or trice under running water. Wash the palak leaves without chopping, it will help to retain the spinach nutrients. Just the same clean the keema.

Here I used mutton keema with bones. Don't to get confused, firstly I took the mutton then I asked them to mince.just like keema. This is one of the technique to get good mutton keema.


As it is the mutton mince, it is easy to cook even in the non-stick pan but, to make the recipe fast and easy I pressure cooked the keema then added to spinach. I even used tomatoes along with spinach, if anyone has a history of kidney stones avoid tomatoes with spinach.

Here Firstly clean spinach and keema. Then pressure cooks the keema along with basic marination ingredients. Here we don't need any marination but we need the ingredients for better taste. In the meantime cook the remaining to save time. This keema spinach goes well with steamed plain rice, roti,chapathi.

Finally, I want to highlight some of my recipes like

Detail Video Recipes of Palak Keema

Ingredients:

  • Palak | Spinach - 8 bunches
  • Mutton Keema - 500 g
  • Tomatoes - 3 Big
  • Onion - 1 Big
  • Green Chillies - 4
  • Curry Leaves
  • Turmeric Powder
  • Ginger Garlic Paste - 1 Tbsp.
  • Cumin Powder - 1/4th Tsp.
  • Coriander Powder - 1 Tsp.
  • Garam Masala Powder - 1 Tsp.
  • Kasoori Methi Powder - 1/4th Tsp.
  • Nutmeg Powder - 1/4th Tsp.
  • Coriander Leaves
  • Dry Coconut Powder - 25 g
Marination Ingredients:
  • Mutton Keema - 500 g
  • Red Chilli Powder - 1 Tbsp.
  • Turmeric Powder - 1/4th Tsp.
  • Ginger Garlic Paste - 1 Tbsp.
  • Salt - 1 Tsp.Or As required
Preparation:
  • In a pressure cooker add cleaned mutton keema along with red chili powder, salt, ginger garlic paste, turmeric powder and mix well.
  • Cook on medium flame till the keema releases water.
  • Then add water and pressure cook the keema for 2 whistles.
  • Keep aside till the pressure leaves.
  • Now in other pan add oil.
  • Then add green chilies, onions along with salt.
  • Mix well and saute till onions turn a light brown color.
  • Then add turmeric powder, ginger garlic paste and curry leaves.
  • Mix well and saute till it releases a nice aroma.
  • Then add dry coconut powder and mix well. saute till it releases oil and nice aroma.
  • Then add cooked keema along with chopped palak ( Spinach ) and tomatoes.
  • Mix or just press.
  • Close and cook for about 5 minutes.
  • After 5 minutes palak and tomatoes becomes soft and shrink.
  • Now mix well and close and cook for about 10 minutes.
  • Keema releases water, mix well and add cumin powder, coriander powder, garam masala powder, and kasoori methi powder.
  • Mix well.
  • Again close and cook for about 15 minutes.
  • After 15 minutes, palak keema becomes thick.
  • Finally, add nutmeg powder and coriander leaves and mix well.
  • That's it spicy, tasty and healthy palak keema is ready to serve.
  • Serve hot with steamed rice along with pachi pulusu. It goes well either with roti, naan, dosa or chapathi.

Detail Photo Recipe of Palak keema | Keema Spinach


  • In a pressure cooker add cleaned mutton keema along with red chili powder, salt, ginger garlic paste, turmeric powder and mix well.







  • Cook on medium flame till the keema releases water.


  • Then add water and pressure cook the keema for 2 whistles.



  • Keep aside till the pressure leaves.
  • Now in other pan add oil, green chilies, onions along with salt.




  • Mix well and saute till onions turn a light brown color.
  • Then add turmeric powder, ginger garlic paste and curry leaves.



  • Mix well and saute till it releases a nice aroma.


  • Then add dry coconut powder and mix well. saute till it releases oil and nice aroma.



  • Then add cooked keema along with chopped palak ( Spinach ) and tomatoes.
  • Mix or just press.








  • Close and cook for about 5 minutes.

  • After 5 minutes palak and tomatoes becomes soft and shrink.


  • Now mix well and close and cook for about 10 minutes.

  • Keema releases water, mix well and add cumin powder, coriander powder, garam masala powder, and kasoori methi powder.

  • Mix well.

  • Again close and cook for about 15 minutes.

  • After 15 minutes, palak keema becomes thick.

  • Finally, add nutmeg powder and coriander leaves and mix well.



  • That's it spicy, tasty and healthy palak keema is ready to serve.

  • Serve hot with steamed rice along with pachi pulusu. It goes well either with roti, naan, dosa or chapathi.


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