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Keema Methi

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Mutton mince cooked with fenugreek leaves and masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Keema Methi

Main Ingredients

Minced mutton (keema), Fenugreek leaves (methi)




Main Course-Mutton

Level Of Cooking



  • Minced mutton (keema)
    250 grams
  • Fenugreek leaves (methi)
    2 cups
  • Oil
    3 tablespoons
  • Bay leaves
  • Garlic finely chopped
    1 tablespoon
  • Cumin seeds
    1 teaspoon
  • Red chilli powder
    1 1/2 teaspoons
  • Coriander powder
    1 tablespoon
  • Garam masala powder
    1 teaspoon
  • Roasted cumin powder
    1 teaspoon
  • Tomatoes
    2 large
  • Green chillies
  • Bhuna masala
    130 grams
  • Salt
    to taste
  • Fresh mint leaves
  • Juice of ½ lemon
  • Fresh mint sprig
    for garnishing


Step 1

Heat oil in a non-stick kadai, add bay leaves, garlic and cumin seeds and sauté till fragrant.

Step 2

Add red chilli powder, coriander powder, garam masala powder, cumin powder to minced mutton and mix well. Add this to the pan and sauté for 2-3 minutes.

Step 3

Roughly chop tomatoes and place in a mixer jar. Add fenugreek leaves, green chillies and grind coarsely.

Step 4

Add the ground mixture to the pan and mix well.

Step 5

Add bhuna masala, salt, mix well and cook 10-12 minutes. Add mint leaves, lemon juice and mix well.

Step 6

Transfer into a serving bowl, garnish with a mint sprig and serve hot.

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