Keema Ghotala with Baati

Instructions

1. 1

   Sauté Aromatics

   • Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and light golden brown.
   • Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
2. 2

   Cook the Masala and Keema

   • Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
   • Stir in the turmeric, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Sauté for 2 minutes until the spices are fragrant and oil begins to separate from the masala.
   • Add the mutton keema and salt. Increase the heat to high and cook for 5-7 minutes, using your spatula to break up any lumps, until the keema is browned all over.
   • Pour in 1/2 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and let it cook for 20-25 minutes, or until the keema is tender and the mixture is semi-dry.
3. 3

   Create the 'Ghotala'

   • Uncover the pan. Use the spatula to push the cooked keema to the sides, creating a well in the center.
   • Crack the 4 eggs directly into the well. Let them set for about 30 seconds.
   • Gently scramble the eggs in the center. When they are about 70% cooked (still soft and slightly runny), start mixing them into the surrounding keema.
   • Continue to cook and stir for another 2-3 minutes, gently mashing with the back of the spatula to combine everything into a cohesive, scrambled mixture. This is the 'ghotala' step.
4. 4

   Finish and Serve

   • Stir in the butter and garam masala until the butter has melted and is fully incorporated.
   • Garnish generously with fresh coriander leaves.
   • Serve immediately with hot, buttered pav and lemon wedges on the side for squeezing over.