Blanch spinach by bringing water to boil and adding chopped spinach and dill. Simmer it for 3 mins. Drain and leave 2-3 tbsp of water in it and Set aside.
Add oil in a pan, add sliced onion and fry till translucent. Now add cumin and ginger garlic paste and meat and again keep mixing. When meat changes color, add tomatoes, salt, chili powder and flakes, turmeric and water and cover the lid, cook until meat is tender.
When all water is about to dry add spinach/dill and give good mix for 3-4 minutes.
Add green chilies, lemon juice, garam masala powder and coriander and simmer for 2-3 minutes.
Serve with Boiled rice or Roti.
Pani boil karina jab boil pe ajaye tu palak aur soya shamil kar ke 2-3 min chordain. Iske baad pani drain kardein sirf 2-3 tbsp pani rehne dein aur palak alag rakh dein.
Pan main oil shamil karein aur is main piyaz shamil karein. Jab piyaz ka rang tabdeel hone lage to is main zeera aur gosht daal ke mix karein. Jab gosht ka colour badalne lage is main tamatar, namak, lal mirch, kuti mirch, haldi aur pani daal ke mix karein aur lid se dhaank ke gosht gal jane tak pakayen.
Beech main check karte rahein.
Jab pani khushk hone pe ajaye to is main palak/soya daal kar achi tarah 3-4 min k liye bhoon lein.
Is main ab hari mirchein, garam masala powder, lemon juice aur hara dhania daal kar dum ke liye 2-3 min chhor dein.
Boiled chawal ya Roti ke saath serve karein.