Methi Keema Recipe
Methi Keema is a spicy curry made using mutton mince (goat meat mince) and fresh fenugreek leaves. It goes perfectly with Laccha Paratha or Naan. Here is how to make it.
Here are some more mutton recipes that you may like: Mutton Biryani, Mutton Kulambu, Mutton Rara, Punjabi Mutton Curry, and Bhuna Gosht.
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Table of Contents
About Methi Keema
Methi refers to fenugreek leaves, and keema is mutton mince (or goat meat mince) in Hindi, so methi keema is mutton mince cooked with fresh fenugreek leaves.
Methi Keema is my dad’s signature dish, which reminds me of my childhood. My dad is a cooking enthusiast, leaving no occasion to show off his fine culinary skills. While growing up, weekends were high on non-vegetarian fare, and he always came up with new recipes most of the time.
During the winters, when fresh fenugreek was abundant, this keema methi would definitely appear on the menu at least once a year, and the soft, flaky parathas made by my mom or house help were the perfect accompaniment.
Basking in the winter sun with tables and chairs drawn out on the verandah, and lunch served as we soaked up every bit of the sunshine, slurping the curry laden with flavorful spices, the memories are etched in my heart, and I am so thankful for such lovely moments, which will forever stay with me.
Ingredients
Keema – I used goat’s mutton mince, but you can also use lamb mince.
You can also make this curry with chicken keema. However, chicken cooks more quickly than mutton.
Methi (Fenugreek Leaves) – I like to use fresh methi leaves to make the curry. You can clean, chop, and store the methi leaves beforehand so they are readily available while cooking this recipe.
If fresh methi is unavailable, you can also use frozen methi. However, use half the quantity compared to fresh methi.
Oil – Use mustard oil to make methi keema. It adds a distinct taste that no other oil would do. But if you don’t have mustard oil, you can cook the curry in ghee or any cooking oil.
Whole Spices – This recipe utilizes whole spices, including black cardamoms (badi elaichi), green cardamoms (hari elaichi), and cinnamon (dalchini), which, when infused in oil, impart an aromatic flavor to the dish.
Spice Powders – To further enhance the flavor, you will need some spice powders, including turmeric powder, Kashmiri red chili powder, coriander powder, salt, and garam masala powder.
I use Kashmiri red chili powder instead of regular chili powder, as it adds a fantastic color without making the dish too spicy.
Yogurt(Dahi, Curd) adds a nice creamy texture to the keema curry.
Others – You will also need onions, garlic, ginger, freshly squeezed lime juice, and green chilies. Adjust the green chilies to your taste and preference.
How To Make Methi Keema
Preparation
Start by preparing the methi leaves. Discard the thick stems and wash approximately (150 g) of leaves with water 2-3 times to remove any mud. Drain the leaves well and then chop them finely. You will need 2 cups of chopped methi leaves.
If your keema is from a local butcher, wash it in a fine strainer and drain it nicely. If you are using the packaged keema, skip this step.
Chop the onions, slit the green chilies, and crush the whole spices.
Whisk ¼ cup plain yogurt using a wire whisk until smooth.
Gather the remaining ingredients.
Make Methi Keema
Step 1: Heat ¼ cup mustard oil in a pressure cooker over medium-high heat.
Step 2: When the oil is hot, add the whole spices listed below and fry for 20 seconds. You can crush all the spices lightly to maximize flavor.
- 2 whole black cardamoms
- 2 whole green cardamoms
- 1-inch piece of whole cinnamon stick
Step 3: Add 1 cup chopped onions and fry till they turn pinkish (5-6 minutes), stirring at regular intervals.
Step 4: Add 2 teaspoon of ginger-garlic paste and fry until the onions turn golden brown (8-10 minutes).
Step 5: Now, add 1 pound (500 g) of goat mutton keema and 2 slit green chilies, and fry on high heat for 4-5 minutes.
Step 6: Add the following ingredients and cook for a minute.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 2 teaspoon salt
Step 7: Add ¼ cup of yogurt and cook for an additional minute.
Step 8: Now add ½ cup of water and pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 15 minutes.
Step 9: Remove the pressure cooker from the heat and let the pressure release naturally.
Step 10: Once the pressure is released, remove the lid of the cooker. Add 2 cups of chopped fresh methi leaves and 2 teaspoon freshly squeezed lime juice, and cook on medium heat for 5-6 minutes.
Adjust the salt and add more water if the curry is thick.
Step 11: Serve hot with Laccha Paratha or Naan
Methi Keema FAQs
To make this curry in an Instant Pot, press SAUTE and follow the steps until you add the yogurt and water. Now close the lid of the Instant Pot and press PRESSURE COOK. Set the timer to 10 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Add chopped methi leaves and lime juice. Press SAUTE and cook for 4-5 minutes. Serve.
Soak ½ cup of Kasuri methi in water for 15 minutes. Then, squeeze and use. The taste will change slightly, though.
Other Indian Non-Vegetarian Curries We Recommend
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Methi Keema Recipe
Ingredients
- ¼ cup mustard oil (or any other cooking oil.)
- 2 whole black cardamoms (badi elaichi) (lightly crushed)
- 2 whole green cardamoms (hari elaichi) (lightly crushed)
- 1 inch piece of cinnamon stick (dalchini) (lightly crushed)
- 1 cup chopped onions
- 2 teaspoons ginger garlic paste
- 2 green chilies (slit into half, adjust as per your tatse)
- 500 grams goat mutton keema
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 2 teaspoons salt (or to taste)
- ¼ cup plain yogurt (dahi, curd) (whisked)
- ½ cup water
- 2 cups chopped fresh methi (fenugreek leaves) (rinsed)
- 2 teaspoons freshly squeezed lime juice
Instructions
- Heat mustard oil in a pressure cooker over medium-high heat.
- When the oil is hot, add black cardamoms, green cardamoms, and cinnamon stick and fry for 20 seconds.
- Add onions and fry till they turn pinkish in color (5-6 minutes). Keep stirring at regular intervals.
- Add ginger-garlic paste and fry till onions turn golden brown (8-10 minutes).
- Now add mutton keema and green chilies and fry on high heat for 4-5 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and cook for a minute.
- Add yogurt and cook for an additional minute.
- Now add ½ cup water and pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 15 minutes.
- Remove the pressure cooker from the heat and let the pressure release naturally. Once the pressure is released, remove the lid from the cooker and add methi leaves and lime juice. Cook on medium heat for 5-6 minutes. Adjust the salt and add some more water if the curry is very thick.
- Serve hot with Laccha Paratha or Naan.
Can I use katuri methi leaves instead of fresh methi leaves.
Soak the Kasuri methi in water for 15 minutes. then squeeze and use. There will be a slight change in taste though.
When did you add the methi in the keema??not mentioned in the method
It’s mentioned in th erecipe. After you cook the keema. Please read through. thnx
This looks so flavoursome and delicious. Fenugreek is something that I don’t cook with often and you definitely have inspired me to get my hands on some to use now.
You must try this recipe. It came out delicious.