Saag Wala Keema — The Recipe That Ends All Complaints About Boring Greens

Saag Wala Keema — The Recipe That Ends All Complaints About Boring Greens

People think saag (greens) is boring. But what you will taste today is unforgettable. If you have never eaten saag wala keema like this, you have truly missed out. After this recipe, all complaints stop. Let’s get started!

Ingredients (for 1/2 kg Keema)

• Mutton Keema: 1/2 kg (ask the butcher to grind it fine with 5% fat — lean keema needs more oil, and natural fat gives a better taste)
• Mustard Oil: 2 tablespoons
• Onions: 2 medium, thinly sliced
• Ginger-Garlic Paste: 3-4 tablespoons
• Tomatoes: 2 medium, roughly chopped
• Green Chilies: 4-5 (adjust to taste)
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1 teaspoon
• Coriander Powder: 2 teaspoons
• Salt: to taste (go easy — greens have their own saltiness)
• Garam Masala: 1 teaspoon (homemade or store-bought)
• Saag (Greens): 1 bunch mixed soya methi (fenugreek) and palak (spinach) — you can use only soya methi or a mix
• Water: as needed

Step 1: Fry the Onions

Heat 2 tablespoons of mustard oil in a kadhai (wok). When the oil starts to smoke slightly, lower the flame. Add 2 medium thinly sliced onions and fry for 3-4 minutes, stirring occasionally, until they turn light brown.

Step 2: Add Ginger-Garlic Paste

Add 3-4 tablespoons of ginger-garlic paste and saute with the onions for 2-3 minutes on low heat. Keep the flame low during the entire bhunai (roasting) process.

Step 3: Brown the Keema

Add half a kilogram of washed keema (wash 2-3 times before cooking). Fry on high flame for 4 minutes until the color changes. You must roast the keema well at every step — the better the bhunai, the better the flavor.

Step 4: Add Basic Spices

Add 1 teaspoon red chili powder, 1 teaspoon turmeric, 2 teaspoons coriander powder, and salt to taste. Add a splash of water and roast the spices with the keema, stirring well. Every ingredient you add must be roasted properly with the keema.

Cooking tip: If you are short on time, you can do all these steps in a pressure cooker instead of a kadhai. I had time, so I am cooking in the kadhai, roasting each step properly. I also cover with a lid occasionally on low heat so the keema cooks through while roasting.

Step 5: Add Tomatoes

When the keema has released its oil and the oil surfaces, add 2 medium roughly chopped tomatoes and 4-5 green chilies. Adjust chilies based on your spice preference. You can also add 50 grams of yogurt at this stage if you like.

Cover with a lid and cook for 5-10 minutes until the tomatoes are soft. The keema will continue to cook alongside.

Step 6: Add the Saag (Greens)

When the tomatoes are soft and oil surfaces, add the saag. We used a mix of soya methi (fenugreek) and palak (spinach) — about a quarter bunch of each. You can use only soya methi or any combination you prefer.

Important: Wash the saag thoroughly 3-4 times before adding — there is a lot of mud and dirt in greens. Drain well before adding.

Pro tip: Keep salt light when cooking any saag dish. Greens have their own natural saltiness. If you add too much salt early and the saag reduces down, the dish can become overly salty.

Step 7: Final Cook

After adding the saag, cover and cook for 4-5 more minutes. The saag will release its water and roast together with the keema. Add 1 teaspoon garam masala during or after the bhunai.

When the oil surfaces on top, your dish is ready!

Serving

This perfect saag wala keema pairs wonderfully with hot phulkas, chapati, roti, paratha, or puri. In our house, everyone loves it with puri!

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