Keema Methi (minced meat with fenugreek leaves), Eggs and Roti
I love cooking brunch on a Sunday morning. It gives me ample time to prepare a combination of breakfast and lunch for the family. It’s my time to cook leisurely in the kitchen to experiment and develop new, healthy recipes or just tweak the traditional ones that I love. This minced meat with fenugreek leaves or Keema Methi, is a healthy protein based curry and the generous amount of fresh fenugreek greens balances the curry with added nutrients and fiber. It is best served with eggs and brown roti. A delicious, moorish dish and just so good for you !!!!
* 500 gm Chicken mince * 2 bunches of methi leaves, cleaned, washed and chopped * 1/2 onion chopped * 1.5 grinded tomatoes * 2 tsp garlic paste * 1 tsp whole cumin * pinch of garam masala * 2 tsp salt * 1 tsp coriander powder * 1 tsp of cumin powder * 1/2 tsp turmeric * 2 tsp red chili powder * 1/2 tsp black pepper, powdered * 2 green chili chopped * 1-2 tbsp olive oil 1. Heat oil and add the cumin seeds. When the seeds splutter, add the garlic, ginger, onions stir-fry till the onions begin to brown.
2. Add the tomatoes and continue to stir-fry, then add the salt, coriander, cumin, garam masala,turmeric, red chili powder and black pepper.
3. Over high heat, add the chicken mince, stir a few times till the colour changes, and then lower the heat. Continue to stir fry, till the keema is almost cooked through.
4. Add the fenugreek leaves, green chilies and half a cup of water. Simmer on low heat till water almost dries up. Serve with eggs, roti and a pot of chai.