Surfindia
Raksha Bandhan | Directory | Automobile | Finance | Celebrities | Festivals | Recipes | Shopping | Travel
       
 Recipe ::
  North Indian Cuisine  |  South Indian Cuisine  |  Sweet Dishes  |  Snacks  |  Recipes by Alphabet  |  Recipe Categories  |  Soups  |  Spices |  Breads
Surfindia » Recipe » South India Cuisine » Andhra Pradesh » Keema Methi
Recipes in India
» Recipes by Alphabet
» Recipe by Categories
» Vegeterian Recipes
» Shahi Paneer
» Gobi Manchurian
» Non-vegeterian Recipes
» Butter Chicken
» Tandoori Chicken
» Sweet Dishes
» Gulab Jamun
» Kaju Burfi
» Snacks
» Dhokla
» Samosa
» Festival Cuisine
» Gujia
» Motichoor Ladoo
» North India Cuisine
» Murg Mussallam
» Palak Paneer
» South India Cuisine
» Masala Dosa
» Idli
» Rice Recipes
» Kashmiri Pulao
» Hyderabadi Biryani
» Dal Recipes
» Rajma
» Dal Makhni
» Pickles & Chutney
» Mango pickle
» Coconut Chutney
» Soup Recipes
» Sweet Corn Soup
» Chicken Soup
» Indian Spices
» Cholle Masala
» Pav Bhaji Masala
» Breads
» Makki di Roti
» Romaali Roti
» Beverages
» Cold Coffee
» Jal Jeera
» North Indian Cuisine
» South Indian Cuisine
» Mughlai Cuisine
» Rajasthani Recipes
» Gujarati Recipes
» Punjabi Recipes
» Chinese Recipes
» East India Cuisine
» West India Cuisine
» Central India Cuisine
» North East India Cuisine

Keema Methi (Minced Meat with Fenugreek Leaves)

Ingredients Keema Methi
  • 500 gm: Minced mutton/lamb/beef (weighed after de-boning)
  • 250 gm: Methi leaves-cleaned, washed and chopped
  • 1 cup: Grated onions
  • 2 cup: Chopped tomatoes
  • 1 tsp: Ginger paste
  • 1 tsp: Garlic paste
  • 2 tsp: Cumin seeds
  • 1 tsp: Garam masala
  • 1 tbsp: Powdered coriander seeds
  • 1/2 tsp: Turmeric
  • 1/2 tsp: Powdered black pepper
  • 1/2 tsp: Powdered red pepper
  • 2-3: Bay leaves
  • 1/2 cup/ (120 gm): Oil
  • 1 tbsp: Salt
Method
  1. Heat oil and add the cumin seeds.
  2. When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
  3. Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
  4. Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
  5. Continue to stir fry, till the keema is almost cooked through.
  6. Add the fenugreek leaves and cook till fat separates once again. Serve hot.
Add Your Website
Tell a Friend

Surfindia Network :  Directory  |   Finance  |   Automobile  |   Celebrities  |   Travel  |   Recipes  |   Festivals  |   Astrology  |   Marriages  |   Sports  |   FIFA World Cup  |   Cricket  |   India Fact  |   States |
Submit Site  |   Contact Us  |   Report Abuse  |   Broken Link  |   Media Section  |   Terms & Conditions  |   Disclaimer
Copyright © 2010 SurfIndia (A premier directory of India). All Rights Reserved.