Beef keema with spinach is a very flavorful ground beef dish, spiced with garam masala, coriander, turmeric and Indian tej patta bay leaves. We brown the meat, then sauté savory garlic and onions, cook up the spices and then stir in some rich tomato puree.
Instead of the peas or potatoes you’ll find in many recipe mashups, our recipe calls for fresh spinach, providing a pop of color, rich nutrients and a bit more flavor. We also add just enough heat with green chilis and a bit of Thai red chili powder. Top with a sprinkle of chopped cilantro for a spot of fresh green flavor, and you’ve got yourself a tasty meat dish you can serve over fragrant basmati rice, alone on a small plate, or alongside some freshly cooked naan.
Heat a pan over medium heat, add the beef and cook for 6 – 7 mins, or till brown. Drain the fat. Set the beef aside.
Coarsely mince the onions and garlic.
In a pan, heat the oil over high. Add the garlic and onions and sauté them till a lot of water has evaporated from the onions (approximately 8 – 10 minutes).
Turn the heat down to medium and let the onions fry for another 8 or 9 minutes, while stirring frequently.
Once the onions are light brown, add the coriander, Thai chili, and turmeric. Continue frying for a few more seconds.
Add the tomato puree. Cook for 5 – 6 minutes
Once all of the water has evaporated from the mixture, stir in the following:
Mix of the ingredients well.
Cover the pan and cook on medium heat for 15 – 20 minutes, or until the spinach changes color from green to yellowish green. Stir every couple of minutes.
Add the cooked ground beef back into your pan and stir to combine. Cook for 8 – 10 minutes. Add a little bit more water if needed.
Add the grated ginger and chopped green chilis. Sprinkle some garam masala and continue to mix. Cook for another 5 – 6 minutes.
Once cooked, add 2 tablespoons of melted butter and cook for 5 more minutes.
Garnish your beef keema with spinach with chopped cilantro and serve hot. Try over rice or with a serving of warm naan bread.