Preparation time : 20 minutes
Cooking Time : 30 minutes
Serving : 4 members
Description
Mutton keema with spinach . Usually I make mutton or chicken keema with fenugreek leaves and make a gravy . once while watching the telly saw celebrity chef anjum anand of Britain making a gravy based with spinach gravy and chicken . Liked the idea of this home style recipe in a frill – free way . but was not sure if the gravy part would be approved at home so I followed her recipe but used chopped spinach instead of the spinach purée and substituted chicken pieces with mutton mince ( keema ) . The dollop of butter added to garnish just perks up the dish and the aroma is breath taking . Served this gravy with pulkas for dinner and was an instant hit . Added another new dish to my regulars at home that has a fine balance of sustainability and authenticity to it .
Ingredients
Ingredients | Quantity |
|---|---|
| fresh washed and chopped spinach | 1 1/2 cups |
| Mutton mince ( keema ) | 1/4 kg |
| Medium onions | 3 chopped |
| garlic | 1 tablespoon minced |
| Medium ripe tomato | 1 chopped and blitzed to a coarse paste |
| green chilies | 2 chopped |
| ginger grated | 1 tablespoon |
| coriander powder | 2 teaspoons |
| red chili powder | 1/4 teaspoon |
| turmeric powder | 1/4 teaspoon |
| garam masala | 1/4 teaspoon |
| ground black pepper | 1/4 teaspoon |
| Bay leaves | 2 |
| oil | 3 tablespoons |
| salt | to taste |
| coriander leaves | 2 tablespoons chopped |
| melted butter | 1 teaspoon |
| water | 1 cup |
Method
- Heat oil in a nonstick frying pan or in a pressure cooker .add minced onion , garlic , bay-leaf and sauté, while periodically stirring.
- Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly and gets a light brown colour .
- Add coriander powder, red chilli powder, turmeric powder and mix with the onions and fry for few seconds.top with ginger , and green chillies . sauté for a few seconds .
- Add tomato puree , turn the heat high for 2 to 3 minutes, so that water evaporates quickly, and then turn the heat down. Keep stirring the masala frequently.In about 5 to 6 minutes tomato puree and onion will blend together.
- Once all the water has evaporated and you see the oil in the pan that means masala is done. Add the minced mutton with salt to taste and sauté until the colour of the mince changes .
- Add 1 cup of water and cook until the mince is cooked through . ( If using pressure cooker , cook the mince for 2 to 3 whistles ) .
- Add the fresh chopped spinach and cook on low heat until the spinach is cooked and oil separates letting all the flavours infuse together and gets to a semi thick gravy consistency .
- Garnish with chopped coriander leaves , ground pepper powder , garam masala powder and butter . Serve hot with any roti of your choice or as a side dish with rice .
Note
Can use chicken keema , mutton pieces and chicken pieces instead of mutton mince .
