This is a very nice accompaniment with rice or breads. You can use it as a filler for a sandwich or a healthy wrap.
- 200 grams of minced meat.
- Two chopped onions.
- One chopped tomato.
- 1 teaspoon of ginger garlic paste.
- Any green leafy vegetables. I used Malabar Spinach but you can use regular spinach, sorrel, fenugreek or just about anything you have.
- Turmeric Powder.
- Red chilly Powder.
- Coriander Powder.
Heat some oil in a thick bottomed pan. Saute the onions and when they are translucent add the ginger garlic paste. Cook on medium heat and when the onions start browning add the turmeric powder, red chilly powder and mix well. Adjust the amount of chilly powder based on how spicy you like it. Approximately one unheaped teaspoon is perfect for most of us. When the raw smell of the chilly is gone add in the tomato. Season with salt. Adding salt now will quicken the water release from the tomato. Use this to slightly deglaze the pan. It will only partially deglaze it. Don’t worry about it. Now add the minced meat. Increase the heat and the meat will start leaving water. This will completely deglaze the pan. Continue cooking on high heat. See to it that the meat in not boiling in the water its releasing. It has to fry in the spices. This is how you get it to taste awesome instead of bland and boring.
When the meat is cooked and this usually takes less than 7-8 mins, lower the temperature. Don’t stir the pan now. Let the glaze form all over the pan.
The greens can be added in any manner. But I love to chiffonade the large leaves. You roll a couple of large leaves together and cut them into long thin strips.
Add the greens in batches. This will prevent overcrowding the pan. Use the moisture the greens release to completely deglaze the pan. The pan will be completely clean by the time all the greens are added. Cook open on medium heat till the greens are fully cooked.