Heat oil in a pan and fry onions till brown.

Add ginger garlic paste and fry till the raw smell vanishes from the ginger garlic paste.

Mix in keema/mutton mince and cook till all the water evaporates and the keema has browned a little.

Stir in the turmeric powder, red chili powder, coriander powder and salt and mix well.

Add the chopped spinach/palak and a cup of water. Cook till the spinach is cooked and has changed it’s color. Serve hot with roti or rice.