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

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