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• ½ kg. minced beef
• 250 grm. Palak – chopped
• 2tomatoes
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin Seeds (Zeera)
• 1 tsp. Coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tbs. dill (Soya) or
• 1 tsp. fenugreek (Methi) leaves-Kasuri
METHOD:
• Finely chop the onion and sauté in oil until light brown.
• Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
• Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
• Add Palak and cook till the water dries.
• Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
• Serve with naan
• Serving: 4 to 5 persons
Posted By:
saleena , Multan