Name: Aalo Palak Kheema recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Ingredients: Mutton Mince (Mutton Kheema) - 250 Grams; Baby Potatoes (Chote Aalo) - 100 Grams; Fenugreek Leave (Methi) - 4 Bunches; Finely Chopped Onion (Kati Pyaz) - 1 Cup; Finely Chopped Spinach (Barik Kati Palak) - 10 to 12 Bunches Finely; Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon; Red Chili Powder (Laal Mirch Powder) - 2 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Aalo Palak Kheema RECIPE

Spinach or Palak is low in fat and even lower in cholesterol. It is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E, K and B6. Mutton Mince high in omega 3 fatty acids, vitamin B12 and other vitamins of the B complex family.Potatoes or Aalo it contains fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health. By using these three rich ingredients in Jai Ki Rasoi Se made "Aalo Palak Kheema"

Ingredients Serving: 6

Mutton Mince (Mutton Kheema) - 250 Grams
Baby Potatoes (Chote Aalo) - 100 Grams
Fenugreek Leave (Methi) - 4 Bunches
Finely Chopped Onion (Kati Pyaz) - 1 Cup
Finely Chopped Spinach (Barik Kati Palak) - 10 to 12 Bunches Finely
Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon
Red Chili Powder (Laal Mirch Powder) - 2 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

Heat oil in a nonstick pan or Kadai. Once the oil is hot add finely chopped onions and cook till they turn to light brown or become translucent.
Now add ginger garlic paste. Cook till the oil get separated from the paste or water content is completely evaporated.
Add potatoes and mix them. Cover the pan or kadai, cook till the potatoes become tender or half cooked
Now add all dry masalas red chili, coriander, cumin and whole spice powder. Mix all ingredients and cook it till oil get separated from them
At this stage add the finely chopped spinach, fenugreek leaves and green coriander. Mix and cook it for 5 minutes, by doing this the spinach will start leaving it mositure, help the mutton mince and potatoes to get cooked properly
Cover the pan or kadai and cook it for 15 to 20 minutes or till the water from the spinach is complete observed or oil start getting separated for it. Ensure the flame of the gas is on medium
Finely add the slit green chill and mix it
The dish is ready to be served with any Indian bread or Flavored Rice

Similar Recipes