Methi Keema, How to Make Methi Keema, Keema Curry Andhra Style

Methi Keema Recipe is a typical Indian non-vegetarian recipe made from fenugreek leaves and mutton mince. It is a spicy and delicious dish taken from Andhra Cuisine. This recipe is a kind of fusion of meat and vegetarian flavors when meat is minced it is believed that it absorbs all the flavor of spices and herbs you add.

Keema Curry Andhra Style is a thick recipe which suits as a stuffing agent for sandwich or simple between bread. If you need gravy type then you can add a few potatoes and tomatoes to increase the quantity.

This is a healthier way of eating both veg and non-veg. This recipe goes well with chapati, butter naan and plain rice. Sometimes I even use Methi Keema recipe to stuff between sandwich slices of bread. It tastes great and I think you should also try it.

Apart from this recipe, you may also like Chicken kheema samosa, chicken kheema biscuits and dhania kheema.

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Methi Keema, How to Make Methi Keema, Keema Curry Andhra Style

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

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 2

Calories 680 kcal

Author Uppada Lakshmi

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:

1. Cook minced meat separately in a pressure cooker and keep aside.
2. Heat oil in a saucepan and fry fenugreek leaves.
3. Add garam masala powder, red chili powder, salt and cooked meat. Mix well
4. Add coconut powder, coriander powder and cook for a minute.
5. 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.

You may also like to check other recipes:

Mutton Keema Recipe | Mutton Keema Masala Curry Dhania Kheema, How to Make Dhania Kheema, Mutton Keema Recipe Methi Mutter Malai Microwave, Punjabi Style Methi Mutter Malai Recipe Soya Methi Fry | Soya Methi Recipe Kebab Dilruba, How to Make Kebab Dilruba Recipe, Keema Kebab Recipe Mutton Balls Recipe | Mutton Keema Balls Aloo Gobhi Methi Ka Tuk | How to Make Aloo Gobhi Methi Ka Tuk Recipe Egg Curry, How to Make Egg Curry Recipe, Andhra Style Spicy Egg Curry Methi Tomato Curry | Menthu Kura Tomato | Fenugreek Tomato Curry Cauliflower Curry Andhra Style, How to make cauliflower curry Andhra style Chicken Keema Biscuits, How to Make Chicken Keema Biscuits Recipe Fenugreek Leaves Stew, How to Make Fenugreek Leaves Stew, Methi Rasam Recipe Andhra Chicken Curry, How to Make Andhra Chicken Curry, Kodi Kura Mutton Kofta Curry | How to Make Mutton Kofta Curry Malai Kofta Curry Microwave | How To make Malai Kofta Curry in Restaurant Style