Methi Kheema – Curried Mince with Fenugreek

Is it possible that at times the minutes in an hour lessens? or the hours in a day goes quicker than it is supposed to??
Can it be possible that somehow to hold every minute and stretch it to make a 60 minute hour that seems like an hour and not just a few minutes??
It seems that life is passing by, days come and go and I don’t achieve anything, I feel I don’t get enough time in the day to do all that i would like to.
Could we buy time somehow? That is a big question I frequently ask.
There are so many things I would like to achieve, so many hobbies I would like to enjoy but life moves on so fast. Mary Kay Ash, founder of Mary Kay Skin Care range said in her book ‘Miracles happen’ ‘three early rising make an extra day’. So to make a 8 day week all I need to do is wake up at 5am, 3 days a week. hmmm could I do that? worth a try but then I love my sleep as well.
I have sooo many recipes to share and so many photos taken of my dishes but getting it down requires time. Today I ignore all my other chores and share my Methi Kheema recipe.
Any dish although similar recipe tastes very different to the other because of the personal touch that is put into it while cooking. I believe that also the thoughts and emotions while cooking can vary the taste.

With this dish I prefer to use whole spices and grind them to make fresh garam masala. The taste of freshly grounded masala make such a big difference. So I use the ready mix of dry spices

Dry Ingredients

Which contains

Dry Coriander Seeds
Cumin Seeds
Whole Black Pepper
Cloves
Cinnamon Stick
Bay Leaves
Black Cardamom

In a small pan slightly heat the whole spices until it emits a spicy aroma.
Let it cool. Grind it into a powder.
Use fresh as needed and rest can be stored in an air tight container.
I grind only what I need.

Ingredients
2 tbl spoons oil
1 tbl spoon butter
2 Medium Onions
2 tea spoons Ginger and Chilli Paste
1 tea-spoon Garlic Paste
1 Cupful Chopped fresh Fenugreek – Methi
1/2 Cupful Chopped fresh Coriander
2 table spoons Dried Fenugreek Leaves – Kasoori Methi
2 Fresh Tomatoes – Can use 1 tin of tomato pulp
2 table spoons tomato paste
1 tbl spoon Turmeric Powder
2 tble spoons coriander and cumin Powder – dhanajeera powder
1 tbl spoon paprika powder
1 1/2 tbl spoon freshly grounded garam masala
Juice of 1 Lemon
Salt to taste
Chilli powder
Couple of fresh slitted whole green chillies to add to the spiciness
This dish is supposed to be spicy but add the garam masala and chilli powder depending of the level of spiciness prefered.

Being a vegetarian family we use alternatives. So here I have used Quorn Products. But any minced meat of your choice. So here I have used 2 pack of Quorn Mince and 1 Pack of Quorn Chicken Style Pieces. Which made enough for 6 people.

Method

In a pan heat the oil and butter
Add chopped onion and let it brown stirring occasionally
Add ginger and chilli paste, let it cook on medium heat for a few seconds before adding garlic paste, making sure to keep stirring so that it does not stick to the pan.
After a few seconds of cooking, add methi, coriander and kasoori methi leaves and stir.
Add turmeric powder, dhana jeera powder, chilli powder and lemon juice.

Once the leaves look tender and well mixed with the onion, ginger, chilli and garlic, add chopped tomatoes, tomato paste and salt.

Let the tomatoes cook until it tender and lets out oil.

Mix the mince – in my case I put in both the mince and pieces
cover and let it cook.

After 5-7 min add the garam masala and mix well. Cover and let it cook for another 10 min on medium to low heat or until it is cooked.
Serve with rice, naan bread or chapatis.