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Hello hive family,
I hope you are doing great. Last Sunday was a very special day for me as I hosted a dinner for my friends. I prepared a variety of dishes for the occasion, but the one that everyone loved the most was Keema Methi. The unique combination of the flavorful keema and the slight bitterness of methi leaves made it the star of the evening. Today, for Creative Sunday, I鈥檓 sharing the recipe for this dish that won everyone鈥檚 hearts.
饾檰饾櫄饾櫄饾櫌饾櫀 饾檲饾櫄饾櫓饾櫇饾櫈 饾檷饾櫄饾櫂饾櫈饾櫏饾櫄
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4
饾檮饾櫍饾櫆饾櫑饾櫄饾櫃饾櫈饾櫄饾櫍饾櫓饾櫒
Mutton keema (boneless mince): 500 grams
Methi (fresh fenugreek leaves): 1 large bunch (washed and chopped)
Onions: 2 medium (finely chopped)
Tomatoes: 2 medium (chopped)
Green pea : 1/2 cup
Ginger: 1-inch piece
Garlic: 8-9 cloves
Oil: 3 tablespoons
Turmeric powder: 1/2 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Whole garam masala: (cumin seeds, black pepper, cloves, cinnamon stick, green cardamom, black cardamom, bay leaf)
Salt: To taste
Fresh coriander leaves: For garnishing
饾檷饾櫄饾櫂饾櫈饾櫏饾櫄 饾檸饾櫓饾櫄饾櫏饾櫒
饾檵饾櫑饾櫄饾櫏饾櫀饾櫑饾櫀饾櫓饾櫈饾櫎饾櫍:
Wash and chop the methi leaves.
饾樉饾櫎饾櫎饾櫊饾櫈饾櫍饾櫆 饾櫓饾櫇饾櫄 饾檰饾櫄饾櫄饾櫌饾櫀:
Heat oil in a pressure cooker.
Add whole garam masala (cumin seeds, black pepper, cloves, cinnamon stick, cardamom, and bay leaf) and let it sizzle.
Add chopped onions and saut茅 until golden brown.
Mix in the turmeric powder and stir.
Add the mutton keema and cook it for a few minutes until it turns light brown.
Stir in ginger-garlic paste and cook for another 2 minutes.
Add red chili powder, coriander powder and tomatoes. Then mix well.
Pour 1/2 cup of water, close the pressure cooker, and cook for 3 whistles.
Once the pressure releases, open the cooker and stir the mixture.
饾樇饾櫃饾櫃饾櫈饾櫍饾櫆 饾檲饾櫄饾櫓饾櫇饾櫈 饾櫀饾櫍饾櫃 饾檲饾櫀饾櫓饾櫀饾櫑:
Add green peas to the cooked keema and saut茅 for 5 minutes.
Mix in the chopped methi leaves and cook for another 5 minutes.
Close the lid and let it cook for 1 more whistle.
Once done, sprinkle some garam masala powder and garnish with fresh coriander leaves.
饾檸饾櫄饾櫑饾櫕饾櫈饾櫍饾櫆:
Serve the hot and delicious Keema Methi with parathas, naan, or jeera rice for a wholesome meal.
This dish is not only flavorful but also healthy, thanks to the addition of methi leaves. My friends loved it so much that their compliments made me feel proud of my culinary skills.
Do try this recipe and let me know how it turns out for you!
Creative Sunday made my day, and I hope this recipe makes yours too!
