I don’t want to confuse you here! Yes, there is a dish called Aloo keema, another called Palak Keema, and yes I’ve combined both in one dish, hence the title is Palak Aloo Keema. I never had this dish in any Indian or Pakistani restaurant but I’m sure that there are other smart housewives who did combine both dishes like me!
Palak Aloo Keema is a dish full of flavor and you can see that from the list of dry spices mix in the ingredients below. The flavor comes from the ginger and garlic too, but I have added something that usually is not used in Indian cooking, but I found that it enhances the flavor big time, it’s celery.
Making Palak Aloo Keema.
You can always control the amount of heat by adding minced or chopped green chili, or just increase the amount of red chili used in this recipe. It is advised to serve yogurt with Indian dishes, it helps in reducing any uncomfortable feeling you may experience after having a spicy meal.
When making my Palak Aloo Keema, please do not reduce the amount of oil mentioned in the ingredients, you will get stronger and better tasting Palak Aloo Keema if you let the mixture get fried in oil properly.
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- 1 cup packed ground beef
- Salt to taste
- 2 stick celery minced
- 1 medium potato cut into cubes
- 1 large onion chopped
- 1 ½ cup spinach finely chopped
- 3 ½ tablespoon oil
- ½ cup water
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- ***Dry Spice Mix
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- In a hot pan, add oil and when hot sauté the onion until translucent.
- Add the ground beef and cook until the beef releases water and the water evaporates.
- Now add the potatoes and sauté for 3 minutes on high.
- Add the celery, garlic, and ginger and sauté for 2 more minutes.
- Add the rest of ingredients except water and cook for 3 minutes.
- Now add water and let it cook on medium flame until the beef is cooked and the oil separates from the mixture.
- Serve hot with paratha or plain rice.