Methi And Mince
Nothing beats a simple methi and mince with some soft melting potatoes. Also know as Methi Keema. A spicy curry made using mutton/lamb mince and fresh fenugreek leaves. It goes perfectly well with some soft roti or a fresh slice of bread. I prefer to use lamb mince since it contains less fat. I decided to add baby brinjal to my curry and extra chillies.
Methi And Mince


  • 500grams lamb mince
  • 3 tbsp oil
  • 1 chopped onion
  • 1 spring curry leaf
  • 2 green chilies
  • Pinch of jeera seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 cloves
  • 1 tsp red chilli ginger and garlic paste
  • 1/4 cup methi or more
  • 4 baby brinjal sliced in half
  • 2 soft cooking potatoes cut into pieces
  • 2 tomatoes freshly puréed
  • Frozen peas
  • Freshly chopped coriander
  • 1 tbsp Kashmiri mixed masala
  • 1 tbsp Kashmiri chilli powder
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • Salt to taste
  • Boiled water to prevent from burning


  1. Heat oil on meduim heat. Once heated add your jeera seeds, dry chillies, green chillies, bay leaf, cinnamon sticks, cloves, curry leaves, red chilli ginger and garlic paste and onions. Allowing it to cook for a few minutes until onions are soft and light brown.
  2. Add your chilli powder, mixed masala and turmeric cooking on low for a minute. Now add your washed mince coating it well with your masala. Thereafter immediately add your methi and brinjal.
  3. Pour your tomato purée into your mince mixing well. Allowing it to cook for a few minutes. Add your chopped potatoes and peas. Salt to taste. Leaving it to cook on low. You can add about a 1/4 or 1/2 cup boiled water from side of pot (side to prevent from washing out masala from mince).
  4. Leave mince to cook adding a sprinkle of garam masala and just to wait till potatoes are soft. I prefer my mince to have a gravy and not dried out. Once done add freshly chopped coriander and enjoy.
  5. The spice quantities are only approximate amounts.. So feel free to add according to your liking.