Mince chicken or mutton is always a welcome change. There is so much you can make with mince meat – pies, curries, cutlets or fillings; the works! I like to make this saucy, spicy and tangy Methi Kheema, which is made with dried fenugreek leaves, hence the name. The best part being, it is a simple recipe that requires no fancy ingredients.
If you don’t consume meat, you can try this with soya granules as well! If you think, methi or fenugreek leaves go only with vegetarian dishes like cottage cheese and potatoes, well, there’s news for you, you can try it with chicken as well.
- Chicken/ Mutton/ Soya Kheema – 500gms
- Onions – 1 medium – ground into a fine paste
- Tomato – 2 medium – finely chopped
- Ginger-Garlic paste – 1 and half tsp
- Turmeric powder – 1/2 tsp
- Chilli powder – 1 and half tsp
- Coriander powder – 1 tsp
- Whole garam masalas – black pepper, cardamom, bay leaf, cinnamon and cloves
- Dried methi leaves – 2 tps
- Mustard Oil – 2 tbsp
- Ghee – 1 tsp
- Water – 1 cup
1. Heat oil in a pressure cooker and add the whole garam masalas.
2. Add the onion paste and fry till slightly brown and then add the ginger garlic paste.
3. As soon as this masala starts to stick at the bottom of the pressure cooker, add the tomatoes.
4. Now add the kheema and add the turmeric, chilli, coriander powders and salt and mix well.
5. Cook well until the oil leaves the side of the mixture.
6. Add the water and mix well. Bring this to a boil and then add the methi leaves.
7. Finally, add the ghee, mix well and close the lid.
8. Give a whistle on high flame and one on low and close.
9. Once all the steam is out, you can check if the gravy is watery, you can dry it a little further.
10. Serve hot with rice/ chapatis and daal for lunch or dinner.