Kheema palak is a rich and delicious gravy made with minced meat and spinach leaves. This gravy  tastes delicious and goes well with roti, paratha or naan.


250 gms kheema/ minced meat
15 spinach leaves
1 onion chopped
2 tbsp oil
1 tbsp garlic paste
1 tbsp ginger paste
1 ½ tsp red chilli powder
1 tsp salt
½ lemon
Handful of Chopped coriander and mint leaves


  • Boil water in a pan, add spinach leaves and cook for a few minutes till the leaves change colour and turn nice green.
  • Remove the leaves from the water and allow them to cool down.
  • Grind the blanched spinach leaves along with coriander and mint leaves to a fine paste.
  • Now heat oil in a pan, add onions and sauté till the onions turn golden.
  • Add ginger garlic paste and sauté till the raw smell goes.
  • Now add minced meat and mix well.
  • Next add the spinach puree and bring the gravy to a boil. Add water if necessary.
  • As it starts boiling, reduce heat and close the lid.
  • Cook for 15 to 20 minutes till the meat is cooked.
  • Finally add the lemon juice and mix well.
  • Check for taste and add salt if necessary.
  • Serve hot with roti, chapathi or naan.


  1. this gravy looks really , really really good. i have got to try it out next. thanks so much

  2. I have a bunch of spinach and a pack of kheema in the fridge... would love to try this!

  3. Mouth watery keema dish. Simple yet delicious and innovative. Will surely try and share the feedback. Thank u for sharing.


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