Methi ka Kheema

What is unique about Methi Ka Kheema

Kheema or minced lamb meat combined with onion shallots, spices, and fresh fenugreek leaves giving this dish pronounced mixed blended tastes of sweetness coming from the onions and a nutty taste imparted from the fresh fenugreek

Onion shallots are optional and an improvement to this recipe. We can also include peas instead of onions or use both, to make this recipe unique and to your own taste

Ingredients for Methi ka Kheema

Minced meat (Kheema )- 250gms
Onions Shallots ( gatthe ki pyaaz) – 6-7 peeled and halfway slit through the center
Oil – 1/4 cup
Cloves – 1-2
Shahi jeera – 1/2 teaspoon
Fenugreek – 1 1/2 tablespoon (if using dry fenugreek leaves ) or 2 bunches finely chopped if using fresh leaves
Turmeric- 1/2 teaspoon
Salt to taste
Ginger garlic paste – 2 teaspoons
Chilli powder- 1-11/2 teaspoon 

Black Pepper Powder – 1/4 teaspoon

Green Chillies – 2-3 Finely chopped
Garam masala powder – 1 teaspoon

Lemon Juice – 1 tablespoon

Method to cook Methi ka Kheema

In a medium, pan heat the oil and sauté the shallots till they turn translucent 

Empty them out in a plate and using the same oil in the pan temper the oil with the clove and cardamom and the shahi jeera 

When the oil starts to give off a pleasant aroma of the spices it’s time to add the minced lamb

Cook the mince on low flame till there is an apparent change in its colour and when it starts giving off water

At this point, add in the turmeric, black pepper powder, finely chopped green chillies, salt, ginger garlic paste and chilli powder and garam masala, giving the gravy a good stir after every addition 

Continue to cook the mince for the next 10 minutes adding a small amount ( 1/4th cup) of water and letting it simmer on low flame 

At the end of this time, the water and oil would start to separate
Add in the fenugreek leaves as well as the sautéd onion shallots and mix well 

Leave the gravy to cook for the last 5-10 minutes till the point where the oil starts to come to the surface and then switch off the flame 

Add lemon juice and mix well, garnish with fresh coriander leaves or finely chopped mint leaves

Serve this flavoursome gravy equally enjoyable with naan, rotiPoori or Bhagara Rice

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