Hyderabadi Qeema Paalak

Hyderabadi Qeema Paalak


  • Spinach chopped, 6 to 7 bunches
  • Fenugreek leaves chopped, 1/4 cup
  • Lamb mince 400 gm
  • Ginger garlic paste 1 tbsp
  • Salt 1 tbsp
  • Onions chopped 2
  • Red chilli powder 1 1/2 tbsp
  • Turmeric powder 1 tsp
  • Cumin powder 1 tsp
  • Oil 4 tbsp
  • Green chillies slit 2-3
  • Dill Leaves chopped 1 /4 cup


Heat oil in a pan. Add ginger garlic paste and little of the Salt along with slit green chilies. Saute well until the raw smell of the ginger garlic fades.

Now add the chopped onions and rest of the spices. Saute well for a minute or two until the onions are light brown. Now add the lamb mince to it. Saute well. Cover and cook on medium flame. Keep stirring in between. Lamb mince will be almost half done in 6 to 8 minutes.

Now add all the chopped greens and simmer. Ideally spinach releases water so no additional water is required. If required, add just about half a cup, not more than that. Simmer on low to medium heat with a lid on for about 15-20 minutes.

Serve it hot with rice or rotis garnished with some fried green chillies (optional). Fenugreek lends a unique taste to this dish. I recommend to use fenugreek in every dish with spinach.

Kheema paalak dish is one which is delightfully loaded with proteins. Spinach is rich in antioxidants, vitamins and minerals. When cooked along with lamb mince, it tastes yum and also gets cooked much fast. Those kids who make much fuss while eating meat, can be easily lured into eating this mince preparation. Happy Cooking !!!!!


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