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A unique and aromatic Kashmiri delicacy featuring tender mutton pieces cooked with fresh fenugreek leaves. The subtle bitterness of methi is beautifully balanced by fragrant spices like fennel and ginger, creating a rich, flavorful curry.
For 4 servings
Prepare Ingredients
Sauté Aromatics and Mutton (15-20 minutes)
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A unique and aromatic Kashmiri delicacy featuring tender mutton pieces cooked with fresh fenugreek leaves. The subtle bitterness of methi is beautifully balanced by fragrant spices like fennel and ginger, creating a rich, flavorful curry.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 399.31 calories per serving with 38.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Spices and Pressure Cook (25-30 minutes)
Incorporate Fenugreek and Simmer (10-12 minutes)
Finish and Serve
You can substitute mutton with lamb, using the same cooking time. For chicken, reduce the pressure cooking time to 10-12 minutes (2-3 whistles).
Add 1-2 peeled and cubed potatoes along with the mutton before pressure cooking for a more wholesome meal.
For a richer, less traditional version, you can stir in 2 tablespoons of fresh cream at the end of the cooking process.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Both mutton and fenugreek leaves are rich in iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood, helping to prevent anemia and boost energy levels.
The spices used, such as fennel powder, ginger, and asafoetida, are known for their digestive properties. They can help soothe the stomach, reduce bloating, and improve overall gut health.
Fenugreek leaves provide a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
One serving of Methi Maaz contains approximately 560-590 calories, primarily from the mutton and the oil used in cooking. This can vary based on the fat content of the mutton.
Methi Maaz can be part of a healthy diet. Mutton is a great source of protein and iron. Fenugreek leaves are rich in fiber and minerals. The use of mustard oil and spices like ginger and fennel also offers health benefits. It is, however, a rich dish, so portion control is recommended.
Yes, you can. Cook the mutton in a heavy-bottomed pot or Dutch oven. After browning the mutton and adding water, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process.
To prevent curdling, ensure the curd is at room temperature and well-whisked. Always lower the heat to a minimum before adding the curd, and stir continuously and quickly for a few minutes until it is fully incorporated into the masala.
The primary method is to salt the chopped leaves, let them sit for 15-20 minutes, and then squeeze out the dark green juice. You can also blanch the leaves in hot water for a minute before adding them to the curry, but this may reduce their nutritional value slightly.