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 non veg fare and he always came up with new recipes most of the times. During the winters, when fresh fenugreek was available in abundance, this Methi Keema 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 sun shine, slurping the curry laden with flavourful spices, the memories are etched in my heart and am so thankful for such lovely moments which will forever stay with me. Here is how to make Methi Keema, Dad style.
If you are not a big fan of fenugreek then you can prepare Gobhi Keema as well. Relish these delicious keemas with Lacccha Parathas and you would definitely remember me for recommending the same. Having said that, make sure to prepare Methi Keema soon, here’s its recipe:
Methi Keema
Methi Keema
- Mustard oil - ¼ cup
- Black cardamom - 2
- Green cardamom - 2
- Cinnamon - 1 inch piece
- Onion - 1 cup ( Chopped )
- Ginger garlic paste - 2 tsp
- Green chili - 2 ( Slit into half )
- Mutton keema - 400 g
- Coriander powder - 2 tsp
- Turmeric powder - ½ tsp
- Kashmiri red chili powder - 2 tsp
- Garam masala powder - ½ tsp
- Salt to taste
- Fresh Methi / fenugreek leaves - 1 cup ( Chopped )
- Lemon juice - 2 tsp
- 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 green chilies and fry till onion turns light golden brown.
- Add the keema and fry on high heat for 4-5 minutes.
- Add coriander powder, turmeric powder, kashmiri red chili powder, garam masala powder and salt along with ½ 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.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more. 
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.
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