Kheema Saag Recipe

Kheema Saag

Kheema Saag Recipe

In Indian cuisine, ‘Kheema Saag’ is a delicious and aromatically spiced dish combining minced meat with some sort of greens. The minced meat (Kheema) is often Lamb, or Goat, while the ‘Saag’ is commonly Spinach. In the version you see pictured above, I am using the fairly standard Spinach, but using Beef as the mincemeat. The spice blend is a little complex, but the dish is otherwise very easy to prepare.

Ingredient Notes

You may use my recipe for Chili-Ginger-Garlic Paste called for in the Recipe Card below, or, if you do not want to pre-make a whole batch of this, you can simply mix together a tablespoon each of store bought Chili Paste, Garlic Paste, and Ginger Paste.

The Method

The dry spice blend for Kheema Saag
The dry spice blend for Kheema Saag

First, separately toast the cumin and coriander seeds in a dry pan over medium heat. Grind the coriander seeds and mix them with the Cayenne pepper and Turmeric.

Frying Beef with Aromatics
Frying Beef with Aromatics

Brown the minced meat in a sauté pan and then drain off the excess fat. Add the Cumin seed, Tomato paste and the Chili-Ginger-Garlic paste and stir well until incorporated and cooked through. Remove to a bowl and set aside.

Frying Onion with dry spices
Frying Onion with dry spices

Heat a few tablespoons of oil in the pan and add the onion. Sauté until it is soft and then add the dry spice blend.

Wilting Spinach for Kheema Saag
Wilting Spinach for Kheema Saag

Stir until the aroma is released and then add the spinach leaves and a few tablespoons of water to make some steam.

As soon as the spinach is nicely green and beginning to wilt, add the meat mix back into the pan and stir well. Finally, add the cream and a half-cup or so of water. Continue to cook over medium heat until everything is heated through and the liquid is almost entirely absorbed.

Kheema Saag served with Roti and other side dishes
Kheema Saag served with Roti and other side dishes

At this point, you can serve immediately but this is a dish that improves very nicely if you allow it to cool and then reheat for later service.

Above you can see one serving of Kheema Saag  accompanied by Roti, some other simple side dishes, and a pickle as a Thali meal.

Your Recipe Card:

Kheema Saag

Kheema Saag is a delicious dry Indian Curry that is very easy to make and pairs mincemeat and greens and a richly aromatic blend of spices.
Prep Time20 mins
Cook Time20 mins
Course: Main Dish
Cuisine: Indian
Keyword: Chili, Garlic, Ginger Paste, Onion, Spices, Ground Beef, Spinach
Servings: 4 as part of an Indian Meal
Author: John Thompson

Ingredients

  • 1 lb. Ground Beef
  • 1 package Baby Spinach
  • 1 small Onion finely chopped
  • ½ cup Cream
  • 3 tbsp. Tomato paste
  • 3 tbsp. Chili-Ginger-Garlic Paste
  • 1 tbsp. Cumin Seed
  • 1 ½ tbsp. Coriander Seed
  • 1 tsp. Cayenne Pepper
  • 2 tbsp. Turmeric
  • 1 tsp. Salt
  • 1 tsp. ground Black Pepper

Instructions

  • Toast the cumin and coriander seeds in a dry pan, then grind them together and mix them with the Cayenne pepper and Turmeric.
  • Brown the minced meat in a sauté pan and then drain off the excess fat.
  • Add the Cumin seed, Tomato paste and the Chili-Ginger-Garlic paste and stir well until incorporated and cooked through. Remove to a bowl and set aside.
  • Fry the onion in a little oil until soft and then add the dry spice blend. Stir until the aroma is released and then add the spinach leaves and a few tablespoons of water to make some steam.
  • When the Spinach is wilted, add the meat mix back into the pan along with the cream and a half-cup or so of water.
  • Continue to cook over medium heat until the liquid is almost entirely absorbed.
  • Serve immediately, or chill overnight to let the flavors meld and reheat for service the next day.

Comments, questions or suggestions most welcome!