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Aalo Palak Kheema

Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
45 minutes
Cook Time
6 People
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ABOUT Aalo Palak Kheema RECIPE

Spinach or Palak is low in fat and even lower in cholesterol. It is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E, K and B6. Mutton Mince high in omega 3 fatty acids, vitamin B12 and other vitamins of the B complex family.Potatoes or Aalo it contains fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health. By using these three rich ingredients in Jai Ki Rasoi Se made "Aalo Palak Kheema"

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Mutton Mince (Mutton Kheema) - 250 Grams
  2. Baby Potatoes (Chote Aalo) - 100 Grams
  3. Fenugreek Leave (Methi) - 4 Bunches
  4. Finely Chopped Onion (Kati Pyaz) - 1 Cup
  5. Finely Chopped Spinach (Barik Kati Palak) - 10 to 12 Bunches Finely
  6. Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
  7. Slit Green Chilies (Kati Hari Mirch) - 5 to 6
  8. Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon
  9. Red Chili Powder (Laal Mirch Powder) - 2 Table Spoon
  10. Coriander Powder (Dhaniya Powder) - 1 Table Spoon
  11. Cumin Powder (Jeera Powder) - 1 Tea Spoon
  12. Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
  13. Turmeric Powder (Haldi Powder) - 1 Tea Spoon
  14. Oil - As Per Requirement
  15. Salt According to Taste


  1. Heat oil in a nonstick pan or Kadai. Once the oil is hot add finely chopped onions and cook till they turn to light brown or become translucent.
  2. Now add ginger garlic paste. Cook till the oil get separated from the paste or water content is completely evaporated.
  3. Add potatoes and mix them. Cover the pan or kadai, cook till the potatoes become tender or half cooked
  4. Now add all dry masalas red chili, coriander, cumin and whole spice powder. Mix all ingredients and cook it till oil get separated from them
  5. At this stage add the finely chopped spinach, fenugreek leaves and green coriander. Mix and cook it for 5 minutes, by doing this the spinach will start leaving it mositure, help the mutton mince and potatoes to get cooked properly
  6. Cover the pan or kadai and cook it for 15 to 20 minutes or till the water from the spinach is complete observed or oil start getting separated for it. Ensure the flame of the gas is on medium
  7. Finely add the slit green chill and mix it
  8. The dish is ready to be served with any Indian bread or Flavored Rice

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Geetanjali Khanna
Geetanjali Khanna   Dec-06-2017

simple yet delicious!

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