Methi Mutton

Green and refershing

Recipe by Harsh Tripathi of Kanpur, IN

This culinary delicay hails from Punjab

Ingredients non vegetarian 4 servings

    • 500 gm Mutton boneless or boned
    • A bunch of (250 gm) Spinach
    • A bunch of Fenugreek/Methi leaves (250 gm)
    • 3 tomatos
    • 3 Onions
    • 1 tsp turmeric powder
    • 1 tsp garam masala powder
    • 1 tsp red chilly powder
    • 1 tbsp coriender powder
    • 3 tsp ginger-garlic paste
    • 4 tbsp ghee/ veg oil
    • salt


    1. Apply salt to methi or fenugreek leaves and keep aside then sqeeze to remove bitterness.
    2. Clean and wash spinach and cut fine.
    3. Make a paste of onoin, ginger and garlic.
    4. Heat ghee in a pan and fry this paste till light golden in colour.
    5. Add all masala and mutton and stir fry well, then add chopped tomatos and cook for 30 minute.
    6. Add spinach and methi and cook till water dries up.
    7. Add some more water and continue cooking till mutton is tender.
    8. If you want it dry then cook for more time till water dries up.
    9. Eat with Naan, missi roti or tandoori roti.


    Tahira Bagadia

    itna kuch khas nahi hai

    Harsh Tripathi

    Harsh Tripathi

    Thank you Inder for very interesting ideas. I like it.


    Its a delicious punjabi dish. I have cooked it all my life. To shorten the cooking time,after you add and saute mutton in the onion, garlic , ginger masala, cook it in pressure cooker for 12 to 15 minutes,depending on the quality of the mutton. Then add methi and spinach and let cook for 5 to 7 minutes. You can either use both methi and spinach or just one of them. You can use Paneer , fried or Tikka or simple in place of mutton. Only do not pressure cook in that case. Tip :When you buy mutton look for pinkish mutton. The darker the colour, the harder to cook, and to chew. Tip : When browning the paste of onion and garlic.....add ginger when the other two are almost brown, to avoid it sticking to the bottom of your pan.

    Other Main Dishes