Recipe: Yummy Dahi palak Keema

Delicious, fresh and tasty.

Dahi palak Keema. Coriander (Dhaniya) powder Dahi Ka Keema - Keema, Mince, Ground Meat Heat ghee in pan; add whole garam masala and sauté over medium heat until it begins to crackle, add onions, sauté until brown. Wash spinach leaves in a big pot of water to clean it thoroughly and chop it. At the time of cooking heat the ghee in a wide heavy bottom kadhai, and tip in the whole spices.

Dahi palak Keema

Crunchy, zesty and delicious, kids of all ages will become a fan of this papdi chaat. Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown. Other Urdu cooking recipes and video cooking recipes are also available online. You can cook Dahi palak Keema using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Dahi palak Keema

  1. You need 600 gms of Chicken keema.
  2. You need 2 bunches of Palak.
  3. You need 1 of Big bowl of curd.
  4. Prepare 2 of Large onions (finely chopped).
  5. Prepare 6-7 of garlic cloves.
  6. You need 1 inch of Ginger.
  7. Prepare 6-8 of Green chillies.
  8. It's 1 tbsp of Jeera powder.
  9. Prepare 1 tbsp of Coriander powder.
  10. You need 1 tsp of Shahi jeera.
  11. It's 2 of Cloves.
  12. It's 1 of Dal chini/ cinnamon.
  13. It's 1 of Small Cardamom.
  14. It's 1 of Bay leaf.
  15. Prepare of As per taste Salt.
  16. It's of As required Mustard oil.
  17. You need 1 teaspoon of Ghee.
  18. It's 1 bunch of Coriander leaves.

Instructions Grind the presoaked dal into a paste and add rest of the spices. Today we will learn how to make Dahi bhalla chaat which served with sweet and green chutney along spices which makes these dahi bhalla much more flavorful and a perfect chaat. My mom would make this dahi bhalls on each Diwali morning and we would have this as breakfast along with other Diwali goodies and rest of it will be kept for. hey , anyone tasted this one . Am going to make it just for now as it is i am a dahi eater so should be fine and fun. ----- A short write up on how to select the palak and how to store the palak for later would have been helpful .

Dahi palak Keema instructions

  1. First Marinate the chicken keema with salt, mustard oil and half of the curd. Keep it for 30 mins. In a pan put mustard oil. When it becomes hot add shahi jeera, bay leaf and the whole garam masala. Add finely chopped onions and fry them till pink..
  2. Then add garlic, ginger and green chilli chopped. Fry it. Then add the marinated keema and let it cook for 5 mins..
  3. Then add the remaining curd, jeera and dhaniya powder and sugar and let it cook again for 5-7 mins. Then add the chopped palak. And let it cook for at least 10-15 mins. Till the smell of the palak is gone, keema is cooked. And oil starts coming on top..
  4. Add salt, garam masala powder, little ghee and lots of coriander leaves. Make it a little dry. You can keep some gravy according to your preferences..

Indian Cuisine; Poultry « Easy Indian Recipe: Cauliflower and Peas- Gobi Mattar. Summer Barbecue Side Dish Recipe: Herbed Potato Salad. Mix Pakora (Aloo & Palak) Aloo Papdi Chaat Vegatable Manchurian Assorted Vegetable Dips Bhel Puri Dahi Wada Spring Roll Aloo Tikki. Rating: White Biryani And Bohri Aloo Matar Ki Curry by Rida Aftab Rida Aftab cooked White Biryani And Bohri Aloo Matar Ki Curry that are much tasty to eat. The current rating is on their page on the FSA Website.