Story ProgressBack to home

Methi Maas Recipe

Methi Maas

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
  • Easy

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 Maas

HideShow 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.
Dark / Light mode