Keema Methi Matar

Ingredients

• • Keema - 500 grams
• • Mustard oil - 3 tablespoons
• • Potatoes (cubed) - 3
• • Methis/Fenugreek leaves (fresh) - 1 bunch
• • Onions (chopped finely) - 3
• • Tomatoes (chopped finely) - 3
• • Peas - ¾ cup
• • Ginger paste - 1 ½ teaspoons
• • Garlic paste - 1 ½ teaspoons
• • Haldis/Turmeric powder - ½ teaspoon
• • Chilly powder - 1 teaspoon
• • Jeera/Cumin powder - 1 teaspoon
• • Dhania/Coriander powder - 1 teaspoon
• • Green chillies (finely chopped) - 3
• • Kasoori methis/Dry fenugreek leaves - 2 tablespoons
• • Tomato puree - 3 tablespoons
• • Salt - as required
• • Garam masala (for garnishing) - a little
• • Coriander leaves (for garnishing) - a few

Method

• 1. Chop the methi leaves (without the stalks). Rub in a little salt and leave aside for 1 hour.
• 2. Heat oil and fry onions until golden brown. Add the ginger paste, garlic paste, haldi, chilly powder, jeera powder, dhania powder, and salt.
• 3. Add the keema and cook over medium heat for 15-20 minutes until browned and half cooked.
• 4. Add the tomatoes, potatoes, shelled peas, tomato puree and green chillies.
• 5. Wash the methi leaves well, squeeze out all the water and add to the keema.
• 6. Cook over medium heat until keema and the vegetables are tender. Add the kasoori methi.
• 7. Garnish with garam masala and the chopped coriander leaves. Serve hot with boiled rice or chapatis.