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Methi Keema Mutter Recipe

Methi Keema Mutter Ingredients:

Methi Keema Mutter Recipe
Methi Keema Mutter Recipe
  • 6 tbsp sunflower oil
  • 2 bay leaves
  • 10 black peppercorns
  • 2 onions, finely chopped
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 8 tbsp tomato purée
  • 300 g minced lamb
  • 150 g garden peas, shelled if fresh, or frozen
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • salt
  • 2 tbsp chopped coriander leaves, to garnish
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How to make Methi Keema Mutter:

  • Heat the sunflower oil in a kadai or wok and add the bay leaves, peppercorns and the onions. Fry, stirring often, until the onions are golden, around 10 minutes.
  • Add in the ginger and garlic and fry, stirring now and then, for 1-2 minutes.
  • Mix in the tomato puree and fry until the oil separates.
  • Add in the minced lamb, green peas, chilli, turmeric, garam masala and salt. Cover and cook over a low heat, stirring now and then, until the lamb is cooked through.
  • Sprinkle over the coriander and serve at once.

More Methi Recipes

  1. Methi Palak Recipe
  2. Chicken Keema Mutter Recipe

Chicken Keema Mutter Recipe

Chicken Keema Mutter Ingredients:

Chicken Keema Mutter Recipe
Chicken Keema Mutter Recipe
  • 1 lb ground chicken or turkey
  • 1 large onion, chopped
  • garlic and ginger paste, 1 tsp each
  • 2 green chillies, chopped
  • 1 8 oz. tomato sauce can or 4 tomatoes pureed.
  • Turmeric, 1/2 tspn
  • red chilli powder, 1/2 tspn
  • salt 1 and 1/4 tspn
  • 2 bay leaves
  • 4 cloves
  • 2 black cardamoms
  • 1/2 inch piece cinammon
  • 2 tspn kasoori methi leaves
  • Cooking oil, 3 to 4 tbl spns
  • Garam masala to garnish

How to make Chicken Keema Mutter:

Heat oil in a pan. Add onion and fry till golden brown. Add ginger, garlic paste. Add bay leaves, cloves, cadamom, cinammon. Add tomato sauce/puree. Add turmeric, salt, red chilli powder and kasoori methi leaves. cook till oil separates from masala. Add ground chicken/turkey. Keep stirring to mix it well with masala. Keep heat on medium high. Cook, stirring occasionally till all the water in keema dries up and it looks grainy. Remove from heat. Sprinkle garam masala and cover.