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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
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:
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.