Kheema Methi

Kheema methi is a dry recipe where pre-cooked meat is fried with less oil and flavoured with fenugreek and spices. Fenugreek leaves are highly fragrant and enhances the taste of any recipe. The bitter taste of fenugreek combined with all other spices makes it a dish that the taste buds relish.

Preparation time: 25 mins
Cooking time: 30 mins
Serves: 2-3


  • ¼ kg minced meat
  • ¼ cup curd
  • 1 small bunch of fenugreek leaves
  • 2 green chillies
  • 2 large onions
  • 1 inch ginger
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 4 tbsp grated coconut
  • 2 cloves
  • 1 cardamom
  • Salt and limejuice to taste
  • 4 tsp refined oil


Wash the minced meat and squeeze dry. Add curds and ½ tsp salt. Allow marinating for 1 hour. Pressure cook till meat is cooked.

Mince onion, ginger, green chillies and fenugreek leaves. Grind coconut to a paste using little water.

Heat oil in a kadai, add cloves, cinnamon and cardamom. After1-2 minutes add onion, ginger, green chillies and fry onions till brown. Add all the powders and chopped leaves. Fry till all the water evaporates.

Add the cooked meat along with its stock, coconut paste and salt. Cook till almost dry.

Add limejuice to taste. Serve hot with roti or rice.

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