| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
portion
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Ingredients
- 1/2 kg Keema Mutton / Mince
- 1/2 kg Methi leaves plucked
- 4 two Potatoes – diced into halves
- 2 Onion – medium sliced
- 2 – 3 inches Ginger – sliced Julian
- 7 – 8 pods Garli
- 1/2 cup Green
- 2 red chili Dry
- 4 – 5 Green chilli
- 2 Bay leaf
- 1 inch Cinnamon
- 3 cardamom Green
- 2 cardamom Black
- 4 – 5 Black pepper
- 4 – 5 cloves
- 1/2 cup Yoghurt
- 2 tsps Coriander powder
- 2 tsps Red chilli powder
- 1/2 tsp Turmeric powder
- Salt
- Cooking oil
Ingredients
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Instructions
- Wash and half boil keema in a pressure cooker.
- Fry the potato pieces and keep them aside.
- Wash the plucked Methi leaves, drain water nicely n keep aside.
- Heat around 5-6 table spoons of oil in a kadhai or a vok and add tej patta, dry red chillies and all the garam masalas.
- As soon as the garam masala splutters add whole garlic pods and ginger juliens and saute till they turn brown in colour.
- Now add the sliced onions and fry them all till the onion gets translucent.
- Now put the half boiled keema into the onions along with yoghurt and mix them all well.
- As the curd with leave water allow the keema to cook in low flame till the excess water reduces and the keema leaves oil from sides.
- Now add the methi leaves, peas and fried potatoes & mix all well till the leves get soggy.
- Adjust salt as needed and close the lid to cook for another 5-6mins.
- Turn off the flame and your Keema Methi Aloo Mutter is ready.
- Serve Hot !!!
Note :
- You can add Kalegi chunks into the Keema while half boiling it.
- Tomatoes can be used instead of Yoghurt or Curd.
Recipe Notes
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