Tala Hua Keema And Palak Curry by Chef Meadha Rahat

• Whole cumin 1-1/2 tsp
• Ginger garlic paste 1 tbsp
• Dry red chili 2
• Curry leaves 10
• Mince 800 gm
• Red chili powder 2 tsp
• Salt to taste
• Turmeric 1/2 tsp
• Coriander powder 1 tsp
• Lemon juice 1 lemon
• Chaat masala powder 1/2 tsp
• Fresh coriander, mint 1 tbsp
• Oil for cooking

Ingredients for Palak Curry:

• Spinach 2 bunch
• Soy 2 bunch
• Fenugreek leaves 6 bunch
• Garlic paste 1-1/2 tsp
• Ginger 1 inch
• Green chili 4
• Salt to taste
• Oil 1/2 cup
• Onion 3
• Turmeric 1 tsp
• Red chili powder 1/2 tsp
• Cream 2 tbsp
• Flour 1-1/2 tsp