Spiced Minced Meat with Fenugreek: Kheema Methi Bhaji

 Spiced Minced Meat with Fenugreek: Kheema Methi Bhaji 

Ingredients

For the Kheema Methi Bhaji:

• 500g minced meat (chicken or mutton)
• 2 cups fresh fenugreek leaves (methi), chopped
• 2 tbsp oil (vegetable or mustard)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• ½ tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Steps to Prepare

1. Cook the Kheema:

• Heat oil in a large pan over medium heat.
• Add cumin seeds and let them splutter.
• Add the chopped onions and sauté until they turn golden brown.
• Stir in the ginger-garlic paste and green chilies, cooking until fragrant.

2. Add Tomatoes and Spices:

• Add the chopped tomatoes and cook until they become soft and mushy.
• Mix in the coriander powder, red chili powder, turmeric powder, and salt. Cook for a few minutes until the spices are well blended.

3. Add the Minced Meat:

• Add the minced meat to the pan. Cook on medium-high heat, breaking it down with a spatula. Stir occasionally until the meat is browned and cooked through.

4. Incorporate the Methi:

• Once the kheema is cooked, add the chopped fenugreek leaves. Stir well and cook for another 5-7 minutes until the methi wilts and blends with the kheema.
• Sprinkle garam masala over the top and mix.

5. Garnish and Serve:

• Remove from heat and garnish with fresh coriander leaves if desired.
• Serve hot with roti, naan, or steamed rice.