Methi Keema is a spicy curry made using Mutton mince and fresh fenugreek leaves. It goes perfectly with Laccha Paratha or Naan. Here is how to make it.
Methi Keema is my dad’s signature dish. This dish often reminds me of my childhood.
My dad is a cooking enthusiast and leaves no occasion to show off his fine culinary skills.
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 dish 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 flavourful spices, the memories are etched in my heart and are so thankful for such lovely moments which will forever stay with me.
Variations
If you are not a big fan of fenugreek then you can prepare it with grated cauliflower as well. It’s then called gobhi keema.
Another interesting recipe to make is Keema Bhindi, where you prepare Bhindi along with keema; this is a delicious variation.
Serving Suggestions
Relish this delicious keema with Lacccha Paratha or Naan and you would definitely remember me for recommending the same.
Ingredients
Step by Step Recipe
Heat mustard oil in a pressure pan.
When the oil is hot, add black cardamom, green cardamom, and cinnamon and fry for 20 seconds.
Add onion and fry till onion is pinkish in color.
Add ginger-garlic paste fry till onion turns light golden brown.
Add the keema and green chillies and fry on high heat for 4-5 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, and salt and cook for a minute.
Add curd and cook for another minute.
Add 1/2 cup water and pressure cook till keema is nicely done.
I cooked it for one whistle on high heat and then lowered the heat and cooked for 3 whistles on low heat.
Remove the pressure pan from heat and let the pressure release. Remove the lid of the pan and add fresh methi leaves and lemon juice and cook on medium heat for 8-10 minutes. Serve hot with Laccha Paratha or Naan.
Methi Keema Recipe
Ingredients
- 1/4 cup Mustard oil
- 2 Black cardamom
- 2 Green cardamom
- 1 inch Cinnamon
- 1 cup Onion (Chopped)
- 2 tsp Ginger garlic paste
- 2 Green chilli (Slit into half)
- 400 g Mutton keema
- 1/4 cup Yogurt
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Garam masala powder
- Salt to taste
- 1 cup Fresh Methi / fenugreek leaves (Chopped)
- 2 tsp Lemon juice
Instructions
- Heat mustard oil in a pressure pan.
- When the oil is hot, add black cardamom, green cardamom and cinnamon and fry for 20 seconds.
- Add onion and fry till onion is pinkish in color.
- Add ginger garlic paste and fry till onion turns light golden brown.
- Add the keema and green chillies 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 curd and cook for another minute.
- Add 1/2 cup water and close the lid of the cooker. Cook the keema until it is nicely cooked.
- I cooked it for one whistle on high heat and then lowered the heat and cooked for 3 whistles on low heat.
- Remove the pressure pan from heat and let the pressure release.
- Remove the lid of the pan and add fresh methi leaves and lemon juice and cook on medium heat for 8-10 minutes.
- Serve hot with Laccha Paratha or Naan.
Notes
Thalia @ butter and brioche
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.
msnehamathur
You must try this recipe. It came out delicious.
Kiran
When did you add the methi in the keema??not mentioned in the method
Neha Mathur
It’s mentioned in th erecipe. After you cook the keema. Please read through. thnx