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Keema Methi Curry Recipe

Keema Methi Curry Recipe - Methi keema recipe. A very tasty and simple fenugreek leaves recipes made in mutton mince curry. Keema is an Asian term for the minced meat. It can mean any type of keema, be it lamb, chicken, beef or even vegetable keema.
Course Side Dish
Cuisine Indian
Keyword mutton keema
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 434kcal
Author Fareeha


  • 1/2 kg mutton mince (keema)
  • 2 onions finely chopped / pyaz
  • 2 whole dry red chili slit / hari mirch
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste / adrak lahsun paste
  • 2 tomato finely chopped / tamatar
  • 1 tsp red chili powder / lal mirch
  • 1 tsp coriander powder / dhaniya powder
  • 1/2 tsp turmeric powder / haldi powder
  • salt to taste / namak
  • 3 tbsp oil / tel
  • 3 - 4 bunches methi leaves / fenugreek leaves


  • Heat oil in a pan and fry the onions till golden brown
  • Add the whole dry red chili and cumin seeds. Stir for 30 secs and add the ginger garlic paste, turmeric and mutton mince. Fry till all the water has dried up and the mince turn golden brown in color.
  • Now add the chopped tomato, red chili powder, coriander powder, salt and cook till the tomato is tender.
  • Add a cup of water and cook till the keema is half done.
  • Mix in methi leaves and cook till the mutton mince or the keema is thoroughly cooked.
  • Serve hot with roti, chapati or plain rice