Fenugreek With Khima  

½ cupmethi seeds or 1 cup methi sprouts

500g chicken mince

2 tblsp oil

1 tblsp ghee

1 tsp red chilli

1 tsp dhunia/jeera

1 large tomato

1 tsp salt

2 onion (chopped)

1 tsp ginger/garlic

½ tspturmeric

¾ cup frozen peas

If using methi seeds, soak overnight in cold water.  Wash in several rinsings of water then boil till soft.  Braise seeds in oil, then add mince and spices and cook till water evaporated and no lumps left in khima.

Add onion and braise slowly.  Then add tomato and cook till tomato blended.  Finally add ¾ cup frozen peas.  Garnish with greens.  If using sprouts then braise khima and spices and cook till khima is fine like breadcrumbs.  Add onion and cook till water from onion is evaporated, then add tomato and sprouts, and cook till tomato blended.  Add peas, serve garnished with greens.