Keema Ghugni

Recipe by
Total Time:
1 hour
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Difficulty: Hard

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Rate This Recipe
5

Ingredients

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.