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Methi Wali Keema by Shireen Anwer

Feb 21, 2014
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  • Mince 1/2 kg
  • Oil 1/2 cup
  • Potatoes 2
  • Fresh methi leaves 250 gm
  • Onion 1 cup
  • Tomatoes 3 sliced
  • Peas 1/2 cup
  • Ginger garlic paste 1 tbsp
  • Coriander leaves 2 tbsp
  • Turmeric 1/2 tsp
  • Chili powder 1-1/2 tsp
  • Crushed cumin 1 tsp
  • Coriander powder 1 tsp
  • Salt 1 tsp
  • All spice 1/2 tsp
  • Green chilies 3 chopped
  • Tomato puree 2 tbsp


  1. Heat oil  and do onion light golden.
  2. Then put ginger garlic paste, turmeric, red chili powder, crushed cumin, coriander powder and salt. Together add mince, cover it and fry it nicely for 15 minutes.
  3. Then put tomato slice, peeled potatoes, peas, tomato puree and green chilies.
  4. Together add fresh methi leaves, cover it and cook on medium flame until mince and vegetables are tendered.
  5. After that, garnish with all spice and coriander leaves and serve hot with roti.
Recipe of Methi Wali Keema by Shireen Anwer in Masala Mornings on Masala TV
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Main Course (7462)Masala Mornings By Cooking Expert Shireen Anwer (2010)Hot (14728)With Garnishing (1535)
Green Vegetable (6201)Mince / Keema (1599)Oils and Fats (7415)Peas / Matar (678)
Potatoe (2770)Sauce/Paste (6185)Tomatoes (3961)Vegetables (6901)
Shireen Anwar (2238)Masala TV (11658)

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