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Keema Ghugni Recipe

Keema Ghugni is a popular Indian Side Dish
Author :
 
On :
Monday, 25 April, 2016
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Pressure Cook
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.



     

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