Paalak Kheema with Green Peas

Name: How to cook Paalak Kheema with Green Peas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

ZMA

Paalak Kheema with Green Peas

#cookpadindia #innovative Kheema or Mutton Mince is used in Hyderabadi dishes extensively. I have already shared many. This one here is an innovative twist to the Keema Paalak dish with the addition of freshly available Green Peas. They are flooded in all the Vegetable Markets all over the Country. This is the Season of fresh Vegetables and Fruits. Winter is a Season of celebration. It is best enjoyed with Rice and Hyderabadi Khatti Daal. It tastes yummy. Aptly suited for the elderly as well as the Women during pregnancy and after childbirth too. Flavourful and aromatic dish that goes well with Rotis, Phulkas and Pooris too. Serve hot as a delicious side dish to many an important family meals as desired and liked by your loved ones.

Ingredient

Food ration :

5 servings

Cooking time :

25-30 minutes

400 gms

Mutton Mince

2 tsp

Salt or to taste

Onions, finely chopped

1 tsp

Ginger garlic paste

1 tsp

Cumin powder

1/2 tsp

Turmeric powder

1 tsp

Coriander Seeds,crushed

5-6 bunches

Spinach Greens

100 gms

Green Peas

1 bunch

Coriander Leaves, finely chopped

2-3

Green Chillies

2-3 tbsp

Oil

Cooking instructions

* Step 1

Wash and keep the Mince in a strainer basket to drain the water well.

* Step 2

In a cooking pot, heat Oil and add the Ginger garlic paste first. Shallow fry it for a minute and then add the crushed Coriander, Chillies and the Onions. Saute them all until done and the raw smell vanishes.

* Step 3

Followed by the Mutton Mince sauteeing along with the rest of the spices and the Salt too. Cover and cook on a low heat for 15 minutes.

* Step 4

And finally add both the Spinach Greens and the Peas. Now cook them both on a medium high to high heat only. Keep a watchful eye. And stir as and when required. Adjust Salt too. It gets done in about a few minutes about 10 or even less. This should be a thick dry Curry. But still it should not be too dry. So cook accordingly until the Oil separates. Serve this as desired. Yum!