Chicken Saag Keema

Ingredients list for Chicken Saag Keema

• 250 grams Chicken kheema
• 10-12 Fresh spinach
• 1 cup Spinach puree (blanched spinach ground with 1 green chilli)
• 2 tablespoons Oil
• 10 Fresh coriander sprigs
• 10-15 Fresh mint leaves
• 1 Green chilli
• to taste Salt
• 1 teaspoon Garam masala powder
• 4-5 cloves Garlic
• 3 medium Onions,chopped
• 1 1/2 tablespoons Garlic
• 1 tablespoon Ginger,chopped
• 1 tin Sweet Corn

Method

1. Heat oil in a non stick pan. Finely chop fresh spinach leaves.
   Put coriander leaves, mint leaves, green chilli and minced chicken in a chopper. Add salt, ½ tsp garam masala powder and garlic and chop finely.
2. Add onions to the pan and saute. Add garlic and ginger and continue to saute till soft and fragrant. Add chopped spinach and mix. Add salt and mix and cook.
3. With dampened hands shape the chicken mixture into small balls. Add ½ cup water to the pan along with spinach puree and mix well. Add corn with the water in the tin to the pan and mix well.
4. Add the chicken balls and remaining garam masala powder, cover and cook till chicken is done. Stir a few times in between. Serve hot.

Nutrition Info