Prepared with a combination of minced meat and eggs, this classic Mughal recipe is best enjoyed with the bread or pavs.
KEEMA GHOTALA
Ingredients
500 grams chicken mince (keema)
3 eggs
3 tbsps oil
3 tbsps finely chopped garlic
2-3 green chillies, chopped
2 large onions, finely chopped + to serve
2 medium tomatoes, finely chopped
Salt to taste
½ tsp turmeric powder
1½ tsps red chilli powder + for sprinkling
1 tsp garam masala powder + for sprinkling
½ tsp coriander powder
¼ cup + 3 tbsps chopped fresh coriander leaves
½ cup green peas
2 tbsps butter + for garnish
4 pavs, slit
Method
1. Heat oil in a kadai. Add garlic and sauté for 1-2 minutes. Add green chillies and mix well.
2. Add onions and mix well. Cook till they turn golden brown.
3. Add tomatoes, mix and cook for a minute. Add salt, mix and cook till the tomatoes turn soft and pulpy.
4. Add turmeric powder, red chilli powder, garam masala powder and coriander powder and mix well. Cook for 1-2 minutes.
5. Add chicken mince and sauté on high heat for 3-4 minutes. Reduce the heat to medium and continue to cook for 8-10 minutes.
6. Add 1 cup water, mix and cook for 2-3 minutes. Add ¼ cup coriander leaves and mix well.
7. Add green peas, mix and cook for 1-2 minutes.
8. Break in the eggs and mix well. Add 2 tbsps coriander leaves, mix and cook for 2-3 minutes.
9. Switch the heat off.
10. Heat butter in a non-stick tawa. Sprinkle red chilli powder and garam masala powder and cook for a few seconds.
11. Add remaining coriander leaves and mix well.
12. Place the pavs and toast for 1-2 minutes. Flip and toast the other side for a few seconds. Take the pan off the heat.
13. Transfer the prepared keema ghotala into a serving bowl. Garnish with butter and serve hot with the toasted pavs and chopped onion.
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