Keema with Kale & Spinach

Keema is one of those classic Indian comfort foods. It is usually made with ground mutton (goat) but I use ground dark meat chicken or beef. Keema is traditionally cooked with green peas but I added spinach and kale to mine as I find the greens add a nice softness to the texture of the ground meat – it’s also what I had in my fridge!  I add a lot of greens to this dish – more than what the recipe calls for here but you can adjust that to your preference. This dish must be eaten with rice! 

Keema with Kale  & Spinach

Serves 4


2 lbs ground meat

1 cups of kale, sliced thin

1 bunch spinach, washed and sliced

1 can tomato paste or 6 ripe plum tomatoes, pureed

4 large onions, diced

1 head of garlic, peeled and ground

2” ginger, peeled and ground

2 moti elaichi (black cardamom)

4 laung (cloves)

Few bay leaves

1” dalchini (cinnamon stick)

3 tsp, dhaniya powder (coriander)

1 tsp. haldi (turmeric)

Chilli powder to taste

1 big bunch cilantro, chopped

Oil for cooking (any oil works or ghee)

Salt to taste



• Grind together the onions, tomatoes, garlic and ginger and set aside.

• Heat 3 tbsp. of oil in a wok or pot and add all the whole spices.

• Stir for a minute and add the coriander, turmeric, chili powder and salt.

• Mix well and add the ground onion mixture.

• Cover and cook well on medium heat for about 25 – 30 minutes stirring occasionally till the mixture is well cooked.

• You will need to add a little water if you see the mixture is starting to stick – try adding about 1/4 cup at a time.

• Once the base curry is well cooked, add the ground meat, kale and mix very well.

• Cook covered until the meat is almost done.

• Add the spinach.

• Cook until meat is fully cooked about 10 minutes or so more.

• Adjust seasonings, garnish with chopped cilantro and serve hot with white basmati rice.

• You can always throw a tablespoon of ghee on the keema when it is done for additional flavoring.

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