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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
- 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 Media1.
Clean and chop the fenugreek and boil till it is tender.
2.
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.
3.
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.
4.
Heat oil in a separate pan and add a tsp of asafoetida and 1/2 tsp salt.
5.
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.
6.
Add the stock that you prepared previously and boil till the water dries up.
7.
Sprinkle dried fenugreek over the dish and serve with rice or chappatis.