Methi Keema Recipe

A white bowl filled with vibrant Methi Keema curry, garnished with spices and herbs, sits on a rustic surface alongside pieces of flatbread and fresh green leaves.

4 from 4 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Indian, North Indian

Servings: people

Author: Neha Mathur

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 taste
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

US Customary - Metric

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 (5-6 minutes), 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 of water and mix well. Close the lid of the cooker 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.

Video

Notes

You can replace methi with chopped spinach in this recipe.

Make this curry in a pan if you don't have a pressure cooker. Add more water and cook the keema for 30-40 minutes on low heat.

If fresh methi is unavailable, you can also use frozen methi. However, use half the quantity compared to fresh methi.

Nutrition