Methi Keema
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
9 steps. 45 minutes total.
- 1
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30 seconds until they become fragrant.
- 2
Step 2
- a.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.
- 3
Stir in the ginger-garlic paste and slit green chilies
- a.Cook for 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.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.
- 5
Add the minced mutton (keema) to the pan
- a.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.
- 6
Pour in the tomato puree and add the salt
- a.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.
- 7
Reduce the heat to low
- a.Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until the oil begins to surface again.
- 8
Add the chopped methi leaves and 1/2 cup of water
- a.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.
- 9
Finally, sprinkle the garam masala over the top and mix well
- a.Garnish with fresh chopped coriander leaves. Let it rest for 5 minutes before serving hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce the bitterness of methi leaves, sprinkle some salt on them, let them sit for 15 minutes, and then squeeze out the water before adding to the curry.
- 2For the best flavor, ensure the onions are deeply browned and the keema is well-sautéed before adding liquids. This caramelization adds a deep, savory taste.
- 3Always add curd on low heat and stir continuously to prevent it from splitting or curdling.
- 4If fresh methi is unavailable, you can use 2-3 tablespoons of kasuri methi (dried fenugreek leaves). Add it along with the garam masala in the final step.
- 5For a leaner option, you can make this recipe with minced chicken or turkey. They cook faster, so reduce the final simmering time.
- 6Leftover Methi Keema can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight.
Adapt it for your goals.
Meat
Use minced chicken or turkey for a leaner version. Adjust cooking time as they cook faster than mutton.
VegetarianVegetarian
Replace keema with 400g of crumbled paneer or soya granules. Add the paneer/soya after the tomato puree is cooked.
With PotatoesWith Potatoes
Add one small potato, diced, along with the keema. This makes the dish even more hearty and is a popular variation called 'Aloo Keema'.
CreaminessCreaminess
For a richer gravy, stir in 1-2 tablespoons of fresh cream or cashew paste at the very end of cooking.
Why this is on our healthy list.
Rich in Protein and Iron
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.
Aids Digestion
Fenugreek (methi) leaves are a good source of dietary fiber, which aids in smooth digestion, prevents constipation, and supports a healthy gut microbiome.
Anti-Inflammatory Properties
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.
Frequently asked questions
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.