By: Toshita Sahni
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Anda keema ghotala is a type of fusion scrambled eggs dish. Cooked chicken or mutton mince is combined with beaten eggs to make this flavourful delight.
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Keema Ghotala is best enjoyed with roti, pav or any other type of bread. Here's how you can make this keema dish from scratch:
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250 gms keema
1 onion
1 big tomato, pureed
1 tomato
4 green chillies
1 tsp each: red chilli powder, garam masala and saunf powder
1/2 tsp turmeric powder
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1 tbsp ginger garlic paste
1/2 cup mint leaves
1 cup coriander leaves
2 bay leaves
2 tbsp lemon juice
2 tbsp oil
Salt to taste
2-3 eggs, whipped
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Heat oil in a kadhai and add bay leaves, ginger garlic paste, finely chopped onion and green chillies. Saute all the ingredients lightly.
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After the onion changes colour, add the keema. Mix and continue stirring for 5-10 minutes on medium flame.
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Add salt to taste as well as the spice masalas mentioned in the ingredient list. Add the tomato puree and then half a cup of warm water.
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Cover the vessel, turn the heat to low and let it cook for 5 minutes. Later, add the lemon juice, followed by the finely chopped coriander and mint leaves.
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Add spring onion, chopped tomatoes and finally, the beaten eggs. Combine well with a spatula until the eggs are cooked and scrambled.
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For a quicker way to make the same dish
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