Keema Ghugni

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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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.

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