Website of the Year India 2015



Keema Ghugni Recipe

Keema Ghugni is a popular Indian Side Dish
Author :
 
On :
Monday, 25 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

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
  • How to Make Keema Ghugni:

    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.



     

    Bawarchi of the Week

    J Sharmilee

    J Sharmilee

    Sharmilee is passionate about her blog Sharmis Passions which contains recipes for healthy food, low fat baked goodies and tips on food photography.

    know more
  • Mutton Rogan Josh

    Mutton Rogan Josh

    Non-Vegetarian

  • Hyderabadi dum biryani

    Hyderabadi dum biryani

    Non-Vegetarian

  • Chicken momo

    Chicken momo

    Non-Vegetarian