Cook the mince, (kheema) adding a little salt in a pressure cooker and keep aside
Melt butter in a non-stick pan on a low flame, add chopped garlic, saute for a while, add the chopped onion, saute
Add the jeera, broken red chilies, haldi and mix in the cooked keema and cashew bits, sprinkle the garam masala, mix well, reduce excess water if any, and keep aside
Heat oil in a deep non-stick pan, add the chopped onions and fry till golden brown
Add the ginger-garlic-green chili paste and saute for a minute or so
Add the dhania-jeera powder, chili powder, haldi powder, followed by the finely chopped tomatoes, saute
When the tomatoes turn pulpy add the Pav-bhaji masala, mix well and add the chopped methi leaves
Saute the methi leaves for a while and add the chopped palak, mix well and cook on a low flame
When the leafy vegetables are well done and most of the moisture is reduced, add salt, mix well
Mix in the kheema which was seasoned and kept aside
Taste and adjust the seasoning, add a dash of lime if needed
Serve hot with rotis, millet rotis or jowar dodha