Saag Keema In Pressure Cooker

Name: Saag Keema In Pressure Cooker
Total time: 1200 s
Yield: 04 servings
Cuisine: Indian
Ingredients: 250 g Spinach/Palak; 250 g Bathua Saag; 400 g Mutton Mince; 1/2 cup Green Peas; 1 Onion, chopped; 1 Tomato, chopped; 2 Green Chillies; 1 tbsp Garlic paste; 1 tsp Garlic, minced; 1 tsp Cumin seeds; 1/2 tsp Turmeric powder; 1 tsp Red Chilli powder; 1 tsp Garam masala powder; 1 tsp Coriander powder; 2 tbsp Mustard Oil; 1 tsp Salt; 1/3 cup Water; 3-4 Garlic Julienne for garnish; 1 Slit Green Chilli for garnish

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#CA2025
#week39
Keema saag is a delicious and nutritious North Indian or Pakistani dish made with minced mutton cooked along with fresh green saag (spinach and bathua greens) and aromatic spices. The softness of the keema blends perfectly with the earthy flavor of the greens. It is best enjoyed hot with roti, paratha, or steamed rice.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

20 minutes

04 servings

250 gSpinach/Palak
250 gBathua Saag
400 gMutton Mince
1/2 cupGreen Peas
1Onion, chopped
1Tomato, chopped
2Green Chillies
1 tbspGarlic paste
1 tspGarlic, minced
1 tspCumin seeds
1/2 tspTurmeric powder
1 tspRed Chilli powder
1 tspGaram masala powder
1 tspCoriander powder
2 tbspMustard Oil
1 tspSalt
1/3 cupWater
3-4Garlic Julienne for garnish
1Slit Green Chilli for garnish

Saved

Steps

20 minutes

1

Cut and wash palak and bathua greens.
2

Also take green peas and chopped tomato. Keep aside.
3

Heat oil in a pressure cooker and put cumin seeds.
4

When it crackle, add chopped onion and fry till golden brown in colour.
5

Add minced ginger and garlic paste. Mix well.
6

Add turmeric powder, chilli powder and garam masala powder
7

Now add coriander powder and mix well.
8

Add mutton mince and salt, mix well. Cook on high heat for 2-3 minutes while stirring occasionally.
9

Once the meat is browned, add the chopped tomatoes and green chillies, mixing well. Lower the heat, and let it simmer for about 5-6 minutes.
10

Add chopped palak and bathua, green peas.
11

Add ⅓ cup of water, close the lid of pressure cooker and cook for 1 whistle.
12

Open the lid and cook on high heat till the gravy starts thickening.
13

Switch off the heat, serve hot keema saag with lachha paratha.