Keema - that one word is enough to get our mouths watering. Keema is a dish, an ingredient, and so much more. Whether scooped up with pav, used as a filling, or transformed into other dishes, keema remains delicious and wholesome. Keema translates to mince and may refer to chicken mince, mutton mince or even plant-based mince like soy keema. But chicken and mutton mince are the ones that have traditionally been used to make yummy indulgences. If you're looking for a different way to enjoy keema, you must try keema ghotala. Intriguing name, isn't it? Whether you have leftover keema or are cooking it from scratch, this dish is must-try.
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What Is Keema Ghotala?
Now, "ghotala" usually means a scandal or a scam. The only thing scandalous about this dish is how tasty it is! "Ghotala" can also signify a mess or a mix-up, which is perhaps what inspired the name of this dish. In Keema Ghotala, mince and eggs are mixed together to make what seems like a fusion scrambled eggs dish. It is messy in the best sense of the word, giving you the best of both keema and eggs. Also known as Anda Kheema Ghotala, this flavourful dish is popular in the cafes and streets of Mumbai. It is found in other parts of the country too. Here's how you can prepare it in the comfort of your home:
How To Make Keema Ghotala At Home | Quick And Easy Recipe For Anda Kheema Ghotala
Method 1: Making Ghotala With Leftover Keema
You can use leftover keema to make this ghotala. Photo Credit: iStock
If you have keema leftover from earlier, all you have to add is reheat it on a tawa, pan or kadhai. Ensure that it is not excessively oily. Also, note that a tawa is often preferred as it helps you mince the ingredients more easily. Once you add the keema, whip some eggs and add them to the tawa too. Then, use a spatula to combine the keema and eggs well. Keep mixing until the eggs scramble and adjust salt and spices. That's it - your keema ghotala is ready!
Method 2: Making Keema Ghotala From Scratch
Wash and drain the mince. Set aside. In a kadhai, heat oil and saute bay leaves, ginger garlic paste, onion, and green chillies. Next, add the mince and mix. Heat should be on medium. Cook for 5-10 minutes.
Once you see the mince drying up, add salt, red chilli powder, garam masala and other spices. Add the tomato puree, along with half a cup of warm water. Mix, lower the heat and allow the keema to cook for a few minutes, covered. Later, add lemon juice, chopped coriander, mint, spring onions and tomatoes. Finally, add the beaten eggs. Use a spatula to mix and mince the ingredients together, until the eggs are cooked.
Click here for the complete recipe for Keema Ghotala
Anda Keema Ghotala is best enjoyed with pav or any other bread. You can also pair it with roti or laccha paratha. If you have some leftover ghotala, you can use it as a filling for baida roti. Find the recipe here.
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