Palak Kheema, an Indian green curry
I’m having a delightful time visiting Steve & Jodi in the Phoenix area. The other night, Jodi fixed Palak Kheema, and I fell in love!! Here’s the recipe, from Shini Abraham, to Jodi, to me. Shini and her husband Rob worked with Steve when they were at ArtLab in Altensteig, Germany.
PALAK KHEEMA
2 Tbsp oil 1/2 stick cinnamon 6 cloves 1 large onion, chopped 6 cloves garlic, pressed 1” piece fresh ginger, grated 500 gms minced meat (beef, or 50% beef & 50% pork) 500 gms fresh spinach leaves, chopped fine (or frozen spinach, or frozen creamed spinach – Rahm Spinat) 250 ml cream (I use whipping cream) water 1/2 tsp Indian chili powder (depends on how hot you want it) 2 tsp powdered coriander 2 tsp powdered cumin salt to taste
Cook spinach in water. Drain.
Add salt & mash till “pulpy”.
Add 1/2 the cream and mix well.
Heat oil in a nonstick pan.
Add cinnamon and cloves and fry till the aroma hits you.
Then add the crushed garlic, grated ginger and chopped onion.
Fry till soft and just beginning to brown.
Add the mince (hamburger). When half browned, add the chili powder, cumin and coriander.
Sprinkle salt.
Keep stirring till browned well
Add the pulpy spinach & cream mix and stir in. Cook for about 3-5 minutes. By this point, the oil should be separating. Add 1 cup water. Stir well. Cover and cook for about 10 min. keep checking to see if there is enough liquid. If not, keep adding water.
Add rest of cream and reduce heat to medium. Cover and simmer till done (10 more min).
Pour a little melted butter over the top and garnish with coriander leaves. Serve hot with chapatis or white rice.
Notes: May add potatoes, carrots, peas, as desired. This is a typical “green curry” and is served with other colourful dishes (i.e., carrot raitha, yellow papadoms…)
Palak Paneer – If you don’t want to use mince, you can try this curry with Paneer (Indian cooking cheese). Cut the Paneer into cubes and fry in butter first till slightly browned. Then drain on paper and leave aside. Proceed with the recipe, minus the mince. Add paneer during the last 10 minutes simmering.