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Methi Matar Keema

Vinutha Hk
15 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Methi Matar Keema RECIPE

A traditional Karnataka non veg dish. Served with puri, chapati or dosa. Monthly one Sunday breakfast of this dish is compulsory at my home.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Karnataka
  • Pressure Cook
  • Accompaniment
  • Egg Free

Ingredients Serving: 4

  1. 500 gms Mutton Keema
  2. 1 cup peas
  3. 2 teaspoon oil
  4. 1 bunch methi leaves
  5. Salt as per taste
  6. To grind:
  7. 2 medium onions
  8. 2 medium tomatoes
  9. 3/4 inch cinnamon
  10. 8 cloves
  11. 3/4 inch ginger
  12. 15 - 20 garlic pods
  13. Handful of Coriander leaves
  14. 1 & 1/2 teaspoon red chilli powder
  15. 1 & 1/2 teaspoon coriander powder
  16. 1/4 teaspoon turmeric


  1. Grind all the ingredients under section "to grind" to a fine paste and keep aside.
  2. Wash the mutton Keema nicely and drain out the excess water.
  3. In a pressure cooker, add oil. Heat it on a medium flame.
  4. Add in finely chopped methi leaves. Fry it nicely.
  5. Once done, add in mutton Keema and fry till the mutton oozes out all the water in it.
  6. Once the mutton Keema dries, add in peas, salt and fry for couple of minutes.
  7. Now add in the grinded paste. Fry well. Add little water (to cook the Keema), close the lid of the cooker and cook for 4 to 5 whistles or until done (depends on the tenderness of the mutton).
  8. Once the pressure is released, open the lid, check for seasoning. Adjust if necessary.
  9. Adjust the thickness of gravy as you wish. I keep it semi gravy.
  10. Serve hot with puri or as per choice and enjoy.

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Milli Garg
Milli Garg   Jan-12-2018

Deliciously amazing!!!

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