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A hearty and flavorful North Indian curry featuring tender minced meat (keema) cooked with fresh, slightly bitter fenugreek leaves (methi) in a rich onion-tomato gravy. Perfect with warm rotis or pav.
For 4 servings
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor base.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 30-40 seconds, being careful not to burn them.
Add the minced mutton (keema) to the pan. Increase the heat to medium-high and cook, breaking up any lumps with a spoon. Sauté for 7-8 minutes until the keema changes color from pink to brown and the moisture has evaporated.
Pour in the tomato puree and add the salt. Mix everything together and cook for 5-7 minutes, until the tomatoes are cooked down and oil begins to separate from the masala at the edges.
Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until the oil begins to surface again.
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A hearty and flavorful North Indian curry featuring tender minced meat (keema) cooked with fresh, slightly bitter fenugreek leaves (methi) in a rich onion-tomato gravy. Perfect with warm rotis or pav.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 543.48 calories per serving with 25.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the chopped methi leaves and 1/2 cup of water. Mix well, cover the pan, and let it simmer on low heat for 10-15 minutes, or until the keema is tender and the methi leaves are cooked through. The gravy should be thick.
Finally, sprinkle the garam masala over the top and mix well. Garnish with fresh chopped coriander leaves. Let it rest for 5 minutes before serving hot.
Use minced chicken or turkey for a leaner version. Adjust cooking time as they cook faster than mutton.
Replace keema with 400g of crumbled paneer or soya granules. Add the paneer/soya after the tomato puree is cooked.
Add one small potato, diced, along with the keema. This makes the dish even more hearty and is a popular variation called 'Aloo Keema'.
For a richer gravy, stir in 1-2 tablespoons of fresh cream or cashew paste at the very end of cooking.
Mutton keema is an excellent source of high-quality protein, essential for muscle repair and growth. It is also rich in heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Fenugreek (methi) leaves are a good source of dietary fiber, which aids in smooth digestion, prevents constipation, and supports a healthy gut microbiome.
The blend of spices like turmeric, ginger, and garlic provides potent anti-inflammatory compounds that can help reduce chronic inflammation in the body and support overall health.
A single serving of Methi Keema contains approximately 450-550 calories, depending on the fat content of the minced meat and the amount of oil used. This estimate is for a serving size of about 1 cup.
Yes, Methi Keema can be a very healthy and balanced dish. It is rich in protein and iron from the mutton, and packed with fiber, vitamins, and minerals from the methi leaves. To make it healthier, use lean minced meat, control the amount of oil, and serve it with whole-wheat rotis or brown rice.
Absolutely! Chicken keema is a great leaner alternative. It will cook faster than mutton, so you can reduce the final simmering time in step 8 to about 7-8 minutes, or until the chicken is cooked through.
To reduce the natural bitterness of methi, chop the leaves, sprinkle them with a little salt, and let them rest for 15-20 minutes. Then, gently squeeze out the bitter juices that have been released before adding them to the curry.
Yes, Methi Keema freezes exceptionally well. Allow it to cool completely, then transfer it to a freezer-safe, airtight container. It can be stored for up to 2 months. Thaw it in the refrigerator overnight and reheat thoroughly on the stovetop or in the microwave before serving.