Methi keema recipe is a perfect combination of Methi leaves with minced meat. Mutton keema cooked with fenugreek leaves/methi brings amazing flavour that you’ll love it.
Enjoy it with pav, roti nan or even bread.
Methi keema recipe
Methi Keema recipe | by Eugine Quadros
Course: MainCuisine: IndianDifficulty: Medium4
servings20
minutes40
minutesMethi keema recipe is a perfect combination of Methi leaves with minced meat. Mutton keema cooked with fenugreek leaves/methi brings amazing flavour that you’ll love it.
Ingredients
- Ingredients for methi kheema marination:-
1/2 kg kheema
1 tbsp Ginger garlic
1 tbsp raw papaya paste
1 tsp Haldi powder
2 tbsp Lemon juice
1 tsp Salt
- For grinding masala:-
1 Bunch of coriander leaves
1/2 bunch of mint leaves
5-6 green chillies
1/2 tsp turmeric powder
1 tsp Jeera
1-inch ginger
6-Cloves of garlic
- For cooking:-**
2 tbsp of coconut oil
2 Onions finely chopped
1 tsp ginger garlic paste
3 Tomatoes finely chopped
One big bunch of methi leaves ( chopped)
Salt to taste
Directions
- How to prepare methi kheema:-
- Marination:-
- mutton or beef kheema half kg, Ginger garlic paste one tbsp, raw papaya paste 1 tbsp, Haldi powder 1 tsp, Lemon juice 2 tbsp, 1 tsp salt. Mix all the above ingredients. Refrigerate for 2 hours.
- Grinding masala:-
- handful of coriander leaves and half of that mint leaves Green chillies 5 to 6, half tsp turmeric/haldi powder, Jeera 1tsp, 1 Inch Ginger and 6 cloves of garlic. Grind it to a fine paste
- Preparation method:-
- Pressure cook the kheema by adding a glass of water.
- Heat 2 tbsp of coconut oil. Add two medium onions finely chopped. Saute it till light golden brown.
- Add one teaspoon of ginger garlic paste. Fry it till aroma.
- Now add the ground paste and fry till oil separates.
- Add 3 medium tomatoes finely chopped and add a tsp of salt. Fry it till tomatoes mashed.
- Now add cooked mince and a Cup of finely chopped methi leaves. Mix it well. Let it cook for another 5 minutes. Adjust salt.
- Methi kheema is ready. Serve with pav and salad.
