Keema Methi Recipe - Mutton mince cooked with fenugreek leaves and masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Minced mutton (keema), Fenugreek leaves (methi)

Cuisine : Punjabi

Course : Main Course_Mutton

Keema Methi

Keema Methi Recipe - How to make Keema Methi


Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Minced mutton (keema) 250 grams

  • Fenugreek leaves (methi) 2 cups

  • Oil 3 tablespoons

  • Bay leaves 2

  • Garlic finely chopped1 tablespoon

  • Cumin seeds 1 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Coriander powder 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Tomatoes 2 large

  • Green chillies 3

  • Bhuna masala 130 grams

  • Salt to taste

  • Fresh mint leaves 15-20

  • Juice of ½ lemon

  • Fresh mint sprig for garnishing


Step 1

Heat oil in a non-stick kadai, add bay leaves, garlic and cumin seeds and sauté till fragrant.

Step 2

Add red chilli powder, coriander powder, garam masala powder, cumin powder to minced mutton and mix well. Add this to the pan and sauté for 2-3 minutes.

Step 3

Roughly chop tomatoes and place in a mixer jar. Add fenugreek leaves, green chillies and grind coarsely.

Step 4

Add the ground mixture to the pan and mix well.

Step 5

Add bhuna masala, salt, mix well and cook 10-12 minutes. Add mint leaves, lemon juice and mix well.

Step 6

Transfer into a serving bowl, garnish with a mint sprig and serve hot.

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