Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves

It is a Kashmiri recipe where minced chicken balls are cooked with fenugreek leaves and served as a side dish with rice and curry. Fenugreek or Methi flavoured chicken balls are soft, full of flavours and is quite a common side dish option in everyday Kashmiri meals.

Shaheen Ali
Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves
52 ratings.

Kashmiri Methi T Golemach is a Kashmiri recipe where minced chicken balls are cooked with fenugreek leaves which is served as a side dish with rice and curry. Fenugreek or Methi flavoured chicken balls are soft, full of flavours and is quite a common side dish option in everyday Kashmiri meals. You can also make this dish for your house parties or your special weekend meals.

Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner.

If you like this recipe, you can also try other Kashmiri recipes such as : 

  1. Kashmiri Haak T Thool Recipe
  2. Modur Pulao Recipe
  3. Kashmiri Rogan Josh Recipe

Cuisine: Kashmiri
Course: Lunch
Diet: High Protein Non Vegetarian
Prep in

20 M

Cooks in

35 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 500 grams Chicken , minced
  • 1 Onion , finely chopped
  • 10 Mint Leaves (Pudina) , finely chopped
  • 1/2 cup Methi Leaves (Fenugreek Leaves) , finely chopped/minced (fo rchicken balls)
  • 2 Green Chillies , minced
  • 1/2 tablespoon Garam masala powder
  • 3 cloves Garlic , minced
  • Salt , to taste
  • 1/4 teaspoon Black pepper powder
  • 1 tablespoon Cooking oil
  • 5 cups Water
  • 1 Bay leaf (tej patta)
  • 1 inch Cinnamon Stick (Dalchini)
  • 10 sprig Methi Leaves (Fenugreek Leaves) , chopped 
  • Cooking oil , as required
  • 3 Dry red chillies
  • 1 teaspoon Garlic , minced
  • Salt , as needed 

How to make Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves

  1. To begin making the Kashmiri Methi T Golemach recipe, we will first start making the chicken balls.

  2. Mix the minced chicken with chopped onion, mint leaves, minced green chillies, garam masala powder, minced garlic, ground pepper and salt in a mixing bowl. 

  3. Mix everything well, make lemon sized balls out of the mixture and keep them aside.

  4. Boil water in a saucepan and add 2 tablespoon oil, little salt, 1 bay leaf and cinnamon. 

  5. Drop in the chicken balls carefully in boiling water, simmer the flames and cook till the chicken is fully cooked and the tooth pick inserted in the ball comes out clean. 

  6. Strain the chicken balls and discard the water. You can also reserve the water for later use in making curries etc.

  7. Heat oil in a wok/heavy bottomed pan, add minced garlic and dry red chillies.

  8. Add chopped fenugreek leaves and saute for 5 to 6 mins till the leaves soften.

  9. Season it with salt and add chicken balls into it. Mix and cook for another 5 to 6 minutes.

  10. After 5 to 6 minutes, turn off the gas and serve hot.

  11. Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner.

Shaheen Ali

View Shaheen Ali's Recipes

Shaheen Ali on the web

Last Modified On Friday, 27 July 2018 12:34
     
Install App