Keema Methi

          A great way to flavour your everyday greens is to add some mutton / chicken mince. So here is a simple and a yummy main / side dish of fenugreek leaves cooked with some mutton mince. It goes very well either with rice or chapatis. I sauteed the greens separately first and then added to the cooked keema. So gonna try it out and impress your loved ones? Then check the step by step pictorial recipe to prepare it. 

• 200 gms. mutton minced, washed & drained
• 2-3 bunches fenugreek leaves, washed, drained & chopped
• 1 tsp. garlic, chopped
• 3 tbsp. boiled black chickpeas
• 3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee

          Heat 1 tbsp. oil and sauté the chopped garlic till light brown in colour. Add the chopped fenugreek leaves and sauté till the moisture evaporates. Keep aside. 

          Heat remaining oil and temper with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and sauté till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Stir fry till the oil separates.

          Add the mince and mix everything well. Cover and cook till dry. Add 1/2 cup water. Cover and simmer on a low flame till done. 

           Add the boiled chickpeas and sautéed fenugreek leaves. Combine everything well and continue to stir fry for 2-3 minutes.

          Switch off the flame and add the ghee. Give it a toss and transfer to a serving bowl. Serve as a side dish with rice or chapattis. 

                      Heat 1 tbsp. oil & sauté chopped garlic till light brown. Add chopped 
                      fenugreek leaves & sauté till moisture evaporates. Keep aside. 

                      Heat remaining oil & temper with bay leaves, red chilies, cumin seeds,
                      cinnamon, cardamoms & cloves. Sauté for a few seconds.

                                            Add the onion and sauté till light brown. 

                      Add ginger-garlic paste, tomato paste & all dry spices mixed with some
                      water. Stir fry till the oil separates.

                               Add the mince & mix everything well. Cover & cook till dry. 

                              Add 1/2 cup water. Cover & simmer on a low flame till done. 

                      Add boiled chickpeas & sautéed fenugreek leaves. Mix well & stir fry 
                      for 2-3 min. Add ghee & give it a toss. 

                                Serve as a main / side dish with rice or chapatis.