Category Archives: zhatpat Sabzi

Kheema Palak

In continuation with my earlier kheema preparations, today it is time to post kheema palak (lamb mince with spinach) recipe. My dad loved the lamb mince cooked with spinach and I have seen my mom cook it so often, but I have adapted it to my taste.  I do use spinach sometimes when cooking meat or chicken. We can give the gravy a nice aroma and flavour just by adding a few leaves to the masala paste when grinding the ingredients, and also a different colour.  As I like the natural colour of the vegetables, I tend to incorporate most of it in my dishes.

Spinach or any greens should not be cooked on high flame and also not cooked for a longer period. In this recipe, spinach is cooked only till it gets bit tender. With each bite we should taste the ginger and experience the spinach and onion crunch. The stock is added to make the dish little moist, it should not be watery thin.IMG_6122 INGREDIENTS USED: 1 Bowl of finely shredded spinach

2-3 Spring Onions

4-5 Garlic cloves -finely chopped

1 small piece ginger- julienned

2-3 green chillies- finely chopped

250g- boiled lamb mince

1 bowl stock of boiled mince

1 small tomato- gas flame cooked, and pureed

Turmeric/red chilli powder/salt- as per taste

oil- 2 Tbsp.

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Method:

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Heat oil in pan, add the cumin, green chillies, garlic, ginger, and when this is cooked add the chopped green onion.

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Then add the pureed tomatoes, mixing all the contents of the pan, then add the spinach to the pan and toss. Next add the turmeric, chilli powder and salt. Finally add the boiled lamb mince and mix everything. The meat should get evenly coated with the seasonings and all the other ingredients of the pan.

IMG_6117 Next add the meat stock, this is to keep the taste and make dish bit moist. Adding water will not bring out the desired taste as is obtained by adding the meat stock.

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After adding the stock, simmer the sabzi for few minutes and then put off the flame.

Serving Options: This is a side dish, which is not spicy, so one can include it in menus which have a spicy gravy as the main dish. This can also be served with a vegetarian meal that includes dals, lentils, and other vegetables. One could even use it as a sandwich filling, but then cook it as a dry sabzi with all the liquid reduced or by not adding the stock at all. The eating choices are so many, decide how you would like to eat it. Preferred choice at my home is with hot fulkas or parathas (Indian bread types).

Have fun cooking and enjoy your meal.

ashu 🙂

Boiled Egg Sabzi


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This is one of my favorite way of cooking boiled eggs to make a sabzi that the family enjoys for meals during travel, by either road or train.  Food is an essential part of travelling for my family. So much so, that they agree to come along based on the food available during long journeys! This recipe is just one of the few easy on-the-go recipes I use to satiate my hungry kids. Going through the pictorial depiction of the ingredients and method of cooking, you would agree with me how easy and yummy this simple recipe turns out. Go ahead and have fun cooking this, and do let me know your comments.

Ingredients:  

Boiled Eggs, Onions, Green Chilies, Tomato, Ginger, Garlic, Oil- 30 ml, 1 tsp Cumin, 2 tsp Red Chilli Powder,  Salt to taste and Sprig of fresh mint. Little water will be needed for mixing the ingredients.

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Prepare the Ingredients for use:

I sliced the onions and chopped the tomatoes. Each egg was sliced into four. As the yolk is not preferred, I used yolk of only two eggs.

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The cumin, green chilies, garlic and ginger were roughly crushed using mortar and pestle as we don’t need a fine paste.

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Method:

Heat oil in a Kadai/frying pan and add the sliced onions to it.  Fry onion till pinkish in color.  Add the coarsely ground chilies and ginger garlic mix.  Then add the chopped tomatoes.

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Cook the tomatoes for sometime, then add the turmeric, and chili powder and salt.

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Then add the sliced eggs and little water to mix all the ingredients. Simmer for few minutes. Garnish with mint and green chili and serve either with paratha or roti or any type of bread.

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The onion masala can be kept ready in the fridge to be used for later and thus by just adding boiled eggs to it the dish can be made in no time.

Enjoy.

ashu:)