Methi Keema, How to Make Methi Keema, Keema Curry Andhra Style
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Methi Keema Recipe is a typical Indian non-vegetarian recipe made from fenugreek leaves and mutton mince.
Course:
Side Dish
Cuisine:
Indian
Keyword:
Methi Keema
Servings: 2
Calories: 680 kcal
Ingredients
Ingredients for Methi Keema:
- Fenugreek leaves – 1 cup
- Keema/ mutton mince – 250 gms.
- Red chilli powder – 2 tbsp.
- Onions minced – ½ cup
- Ginger garlic paste – 1 tbsp.
- Turmeric powder – ½ tbsp.
- Salt - As per your taste
- Sajeera – ½ tbsp.
- Garam masala powder – ½ tbsp.
- Coriander seed powder – ½ tbsp.
- Dry coconut powder – 1 ½ tbsp.
- Oil – Required
- Coriander leaves – 1 tbsp.
Instructions
How to Make Methi Keema:
-
Cook minced meat separately in a pressure cooker and keep aside.
-
Heat oil in a saucepan and fry fenugreek leaves.
-
Add garam masala powder, red chili powder, salt and cooked meat. Mix well
-
Add coconut powder, coriander powder and cook for a minute.
-
Serve Methi keema hot with plain rice or chapati.
Tip: If you like to have deep fry type, cook further for about 15 minutes or else you can serve directly by garnishing with coriander leaves.
Note: Salt and chili powder should be used as per your taste. If you like to have little spicy, you can add ½ tablespoon chili powder extra.