Palak Methi Kheema Bhurji & Palak Methi Paneer Bhurji
Ms. Vibha Hasija
June 14, 2024
super easy
Palak Methi Kheema Bhurji
Ingredients
- 1 cup Kheema (Chicken or mutton (preferably))
- 3 cups Palak, clean, wash, chopped
- 2 cups Methi, clean, wash, chopped
- 1 cup Onion, finely chopped
- 2 tsp Ginger-garlic-green-chili paste
- ¾ cup Tomato, finely chopped
- ½ tsp Red chili powder
- 1 tsp Dhania-jeera powder
- ½ tsp Haldi powder
- 3 tsp Pav-Bhaji masala
- Lemon-to taste
- 1 tbsp Oil
- Salt-to taste
TADKA
- 2 tbsp Onion, chopped
- 8-10 flakes Garlic, chopped
- 2 nos. Dry red chilies, broken
- ¼ tsp Jeera
- ½-1 tbsp Butter
- ¼ tsp Haldi powder
- ½-¾ tsp Garam masala powder
- 2 tbsp Cashew nuts, chopped into bits
- Salt-few pinches
Instructions
- Cook the mince, (kheema) add a little salt to a pressure cooker and keep aside
- Melt butter in a non-stick pan on a low flame, add chopped garlic, saute for a while, add the chopped onion, saute
- Add the jeera, broken red chilies, Haldi and mix in the cooked kheema and cashew bits, sprinkle the garam masala, mix well, reduce excess water if any, and keep aside
- Heat oil in a deep non-stick pan, add the chopped onions and fry till golden brown
- Add the ginger-garlic-green chili paste and saute for a minute or so
- When the tomatoes turn pulpy add the Pav-bhaji masala, mix well and add the chopped methi leaves
- Saute the methi leaves for a while and add the chopped palak, mix well and cook on a low flame
- When the leafy vegetables are well done and most of the moisture is reduced, add salt, mix well
- Mix in the kheema which was seasoned and kept aside
- Taste and adjust the seasoning, add a dash of lime if needed
- Serve hot with rotis, millet rotis or jowar dodha
Palak Methi Paneer Bhurji
Ingredients
- 1 cup Paneer (Preferably home-made)
- 2 cups Methi ,clean, wash, chopped
- 1 cup Onion , finely chopped
- 2 tsp Ginger-garlic-green-chili paste
- ¾ cup Tomato, finely chopped
- ½ tsp Red chili powder
- 1 tsp Dhania-jeera powder
- ½ tsp Haldi powder
- 3 tsp Pav-Bhaji masala
- ½ tsp Garam masala
- 1 tbsp Oil
- Salt-to taste
TADKA
- 8-10 flakes Garlic, chopped
- 2 nos. Dry red chilies, broken
- ¼ tsp Jeera
- ½-1 tbsp Butter
- Haldi powder-few pinches
- 2 tbsp Cashew nuts ,chopped into bits
- Salt-few pinches
Instructions
- Melt butter in a non-stick pan on a low flame, add chopped garlic, saute for a while
- Add the jeera, broken red chilies, a few pinches of haldi and mix in the crumbled paneer and cashew bits, sprinkle the garam masala, mix well and keep aside
- Heat oil in a deep non-stick pan, add the chopped onions and fry till golden brown
- Add the ginger-garlic-green chili paste and saute for a a minute or so
- Add the dhania-jeera powder, chili powder, haldi powder, followed by the finely chopped tomatoes, saute
- When the tomatoes turn pulpy add the Pav-bhaji masala, mix well and add the chopped methi leaves
- Saute the methi leaves for a while and add the chopped palak, mix well and cook on a low flame
- When the leafy vegetables are well done and most of the moisture is reduced, add salt, mix well
- Mix in the paneer which was seasoned and kept aside
- Taste and adjust the seasoning, add a dash of lime if needed
- Serve hot with rotis, millet rotis or jowar dodha
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