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Methi Maas Recipe
A lovely concoction of juicy meat and fresh fenugreek leaves, cooked in a host of spices.
- Total Cook Time 45 mins
- Cook Time 45 mins
- Recipe Servings4
Ingredients of Methi Maas
- 1 kg boneless meat
- 1 kg fresh fenugreek - chopped
- 1 cup mustard oil
- 1 tsp ginger powder
- 2 tsp fennel powder
- 1 tsp turmeric powder
- 1 tsp asafoetida liquid
- 2 cloves
- 4 brown cardamom
- 2 cinnamon stick
- 3 tsp dried fenugreek
- 1 cup of milk
- Salt to taste
How to Make Methi MaasHideShow Media
Clean and chop the fenugreek and boil till it is tender.
Cut the meat into medium sized cubes. Put 3 cups of water in a pot and boil the meat cubes in it till the meat is semi-tender and drain. Keep the stock for the gravy.
In a pan add the stock, ginger powder, fennel powder, two cloves, four brown cardamoms, cinnamon stick, 1 tsp turmeric powder and 1 cup of milk. Boil the stock for about 10 minutes & leave aside.
Heat oil in a separate pan and add a tsp of asafoetida and 1/2 tsp salt.
Crush boiled fenugreek with hands, do not use the mixie, Add to the oil and fry for 2 minutes and add the boiled meat cubes to the oil & fry for a few more minutes.
Add the stock that you prepared previously and boil till the water dries up.
Sprinkle dried fenugreek over the dish and serve with rice or chappatis.