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) ( मेथी )

Cuisine : Punjabi

Course : Main Course_Mutton

Keema Methi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Main Course_Mutton recipes like Kadai Gosht Hussainee, Kolhapuri Sukka Mutton, Kheema Hara Dhania, Mirchi Mutton. Or try out these recipes from Punjabi Cuisine like Dal Palak, Crunchy Paneer Pakora, Aloo Wadi, Pumpkin Halwa.

Keema Methi Recipe Card

Keema Methi
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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Keema Methi

  • Minced mutton (keema) 250 grams

  • Fenugreek leaves (methi) 2 cups

  • Oil 3 tablespoons

  • Bay leaves 2

  • Garlic finely chopped 1 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

Method

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.

How to make Keema Methi

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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