Methi Keema is a spicy curry made using mutton (goat meat) mince and fresh fenugreek leaves. It goes perfectly with Laccha Paratha or Naan. Here is how to make it in a pressure cooker and instant pot.
About This Recipe
Methi is fenugreek leaves and keema is mutton (goat meat) mince, so methi keema is basically mutton mince cooked with fresh fenugreek leaves.
Methi Keema is my dad’s signature dish and it reminds me of my childhood. My dad is a cooking enthusiast and leaves no occasion to show off his fine culinary skills. While growing up, weekends used to be high on the nonveg fare and he always came up with new recipes most of the time.
During the winters, when fresh fenugreek was available in abundance, this keema methi would definitely show on the menu at least once a year and the soft, flaky parathas made by mom or house help was the most perfect accompaniment to go along.
Basking in the winter sun with tables and chairs drawn out in the verandah and lunch served as we soaked 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.
Keema – I used goat’s mutton mince but you can use lamb mince too. You can make this curry with chicken keema as well. Keep in mind that the cooking time will be less for chicken as compared to mutton.
Methi (fenugreek) – Use fresh methi leaves to make the curry. You can clean, chop and store the methi leaves beforehand so that it comes in handy while cooking this recipe.
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 also cook the curry in ghee or any vegetable oil.
Whole Spices – This recipe will use some whole spices such as black cardamoms, green cardamoms, and cinnamon, which when infused in oil adds an aromatic flavor to the recipe.
Spice Powders – To enhance the flavor further, we will add in some spice powders such as turmeric powder, Kashmiri red chili powder, coriander powder, salt, and garam masala powder.
I go for Kashmiri red chili powder, as it adds a fantastic color without making the dish too spicy.
Yogurt – It adds a nice creamy texture to the keema curry.
Others – You will also need onions, garlic, ginger, lime juice, and green chilies. Adjust the green chilies as per your taste and preference.
How To Make Methi Keema
Start by preparing the methi leaves. Discard the thick stems and wash approximately 200 grams of leaves with water 2-3 times to get rid of 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, then wash it in a fine strainer and drain it nicely. If using the packaged keema, then 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
Heat ¼ cup mustard oil in a pressure cooker over medium-high heat.
When the oil is hot, add 2 whole black cardamoms, 2 whole green cardamoms, and a 1-inch piece of whole cinnamon stick and fry for 20 seconds. Crush the whole spices lightly for maximum flavor.
Add 1 cup chopped onions and fry till they turn pinkish in color (5-6 minutes). Keep stirring at regular intervals.
Add 2 teaspoon ginger-garlic paste and fry till onions turn golden brown (8-10 minutes).
Now add 14 oz (400 g) goat mutton keema and 2 slit green chilies and fry on high heat for 4-5 minutes.
Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, ½ teaspoon garam masala powder, and 2 teaspoon salt and cook for a minute.
Add ¼ cup yogurt and cook for another 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 heat and let the pressure release naturally. Once the pressure is released, remove the lid of the cooker and add 2 cups of chopped fresh methi leaves and 2 teaspoon lime juice and 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
Frequently Asked Questions
To make this curry in an instant pot, press SAUTE and follow the steps until adding 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 the Kasuri methi in water for 15 minutes. Then squeeze and use. There will be a slight change in taste though.
Store this curry in an airtight container for up to 3 days in the refrigerator. Reheat in a microwave or a pan until hot and then serve. Add some water while heating if it has become too thick.
You can also freeze it for up to 3 months. Thaw overnight in the refrigerator, reheat and serve.
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Methi Keema Recipe
- ¼ cup mustard oil (or any other cooking oil.)
- 2 whole black cardamoms (lightly crushed)
- 2 whole green cardamoms (lightly crushed)
- 1 inch piece of cinnamon stick (lightly crushed)
- 1 cup chopped onions
- 2 teaspoons ginger garlic paste
- 2 green chilies (slit into half, adjust as per your tatse)
- 14 ounce goat mutton keema (400 g, use can use lamb mince too)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 2 teaspoons salt
- ¼ cup plain yogurt (whisked)
- ½ cup water
- 2 cups chopped fresh methi (fenugreek leaves) (packed)
- 2 teaspoons lime juice
- 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 another 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 heat and let the pressure release naturally. Once the pressure is released, remove the lid of the cooker and add methi leaves and lime juice and 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.