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Keema Ghugni

Keema Ghugni is a popular Indian Side Dish
Author :
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Pressure Cook
Difficulty :
Hard
Servings :
Serves 4
RATINGs :

Ingredients

1 cup - keema

1 cup - chhola

1 big - Onion sliced finely

1- big Potato cut into small pieces

1 - medium Tomato

5 - Green chillies

4 - dry Red Chillies

1 tbsp - Turmeric powder

1.5 tbsp - curry powder

1 tbsp - coriander powder (dry roasted)

1 tbsp - cumin powder (dry roasted)

1/4 tbsp - Cinnamon powder

1 tbsp - Ginger Garlic paste

1/2 tbsp - Sugar

Salt to taste

Ghee - 2 tbsps

Parsley leaves - 2 tbsps

A handful of Curry leaves

3 - Bay Leaves

Method

  1. Pressure cook chhola, keema, tomato, potato and parsley leaves with turmeric powder in sufficient water.
  2. Heat ghee in a deep bottomed vessel.
  3. Add dry red chillies along with bay leaves.
  4. Fry for 2 seconds.
  5. Add green chillies and onions.
  6. Fry till translucent.
  7. Add the pressure cooked chhola and keema mix to the onions and fry.
  8. Mix curry and cinnamon powder, ginger-garlic paste, sugar and salt in 1/2 cup of water and add to the pan.
  9. Fry.
  10. Add curry leaves.
  11. Boil on medium heat until the gravy thickens.
  12. Serve hot with rice or rotis.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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