Ever Tried Andhra-Style Keema Methi? Up Your DinnerGame With This Meaty Surprise – Unblendednews

Ever Tried Andhra-Style Keema Methi? Up Your DinnerGame With This Meaty Surprise


Highlights

  • Keema is basically minced meat infused with spices
  • Methi adds a wholesome appeal to anything
  • Methi leaves are a winter speciality

What are some of the most common Andhra snacks that you know of? Most of us have tried the high-protein pesarattu, the gorgeous green cousin of dosa, then there are bite-sized, crispy punugulu, and how can we forget the tangy and spicy gongura pachadi, a unique relish made of gongura or sorrel leaves that could amp up any meal. The cuisine of Andhra Pradesh and Telangana packs a gamut of stellar dishes, so unique and so magnificent in their own terms. You would find a range of both non vegetarian and vegetarian dishes in this cuisine, replete with local and seasonal ingredients.

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With winter upon us, most of us looking to experiment with winter greens that have raided our refrigerators. Methi (or fenugreek leaves) have a rich, slightly bitter and pungent taste that adds a delicious burst of flavour to anything that it is added to. Methi paratha, methi chicken, methi muthiya are some fine examples. Methi combined with keema can also yield great results, don’t believe us? Try this Andhra-based speciality and know it for yourself.

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There’s so much you can do with a handful if keema

For the uninitiated, keema is basically minced meat tempered with spices, chillies and salt. Keema can be prepared in lots of ways, you can add them to curries, or mix them with other veggies, you can also use keema to stuff into your parathas or sandwich. In this seasonal delight, you can mix the goodness of keema with methi leaves and watch your little fussy-eaters polish off the plates in no time.

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Methi leaves are a treasure of health benefits

Keema methi is incredibly easy to put together also, provided you have washed, cleaned and chopped methi before hand. There are only four steps to the process. All you have to do is heat oil, add cumin seed, ginger, garlic, garam masala, bay leaf and onions, once the onions are nice and brown. Add tomatoes, salt, turmeric, black pepper powder and red chilli powder until fat separates. Turn up the heat, add meat, cook well until it changes colour, lower the heat cook again. Then finally, add the fenugreek leaves, cook again and serve hot with rice or any bread of your choice.

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Here is the step-by-step recipe of keema methi with full ingredients.

Try it at home and let us know how you liked it in the comments below.

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.



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