Why did my eggs turn rubbery in the keema?

The heat was likely too high or the eggs cooked too long. Add them on low heat and stop when they are just softly set.

Can I make Keema Ghotala ahead of time?

You can make the spiced keema ahead and refrigerate it, but for the best texture, scramble the eggs into it just before serving.

How do I know when the mutton keema is cooked?

It should lose its raw pink color, turn crumbly, and become tender after simmering, with most of the extra moisture reduced.

What should I serve with Keema Ghotala?

It is especially good with pav, roti, or a small portion of rice that can soak up the rich masala and soft eggs.

Can I store leftovers?

Yes, refrigerate leftovers in an airtight container for up to 2 days and reheat gently so the eggs do not toughen.

Home / Recipes / indian / Keema Ghotala

indianMediumnon vegetariangluten freenut freelow carb

Keema Ghotala

RATING

4.4/5(67)

TASTE SCORE

9/10

This Mumbai favorite brings together spiced mutton keema and softly scrambled eggs in one rich, messy, deeply satisfying pan. It is bold, savory, and perfect with pav, roti, or a small spoonful of rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

487 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion, tomato, and green chili.
2.Keep the minced mutton at room temperature for 10 minutes before cooking.
3.Crack the eggs into a bowl and beat lightly.
saute · ~8 min
Cook the onion base.
1.Heat oil and butter in a wide pan over medium heat.
2.Add onion and cook until lightly golden, 6 to 7 minutes.
3.Add green chili and ginger-garlic paste, then cook until the raw smell goes, about 1 minute.
TIPUse a wide pan so the keema cooks evenly and does not steam.
saute · ~7 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 5 to 6 minutes.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
3.Mix well and cook for 1 minute so the spices bloom in the fat.
simmer · ~21 min
Cook the keema.
1.Add the minced mutton and break it up well with a spoon.
2.Cook on medium heat until the meat changes color and starts to release its juices, 5 to 6 minutes.
3.Pour in water, mix, cover, and cook until the keema is tender and most of the moisture has reduced, 15 minutes.
TIPStir once or twice while covered so the masala does not catch at the bottom.
mix · ~3 min
Make the ghotala.
1.Lower the heat and pour in the beaten eggs over the hot keema.
2.Stir continuously to scramble the eggs into the masala.
3.Cook for 2 to 3 minutes until the eggs are softly set and coated with the keema.
TIPKeep the eggs soft; they will continue to cook from the heat of the pan.
garnish
Finish with coriander and lemon juice.
serve
Serve hot.
Serve Keema Ghotala hot in small bowls with pav, roti, or a little rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan so the minced mutton browns and dries slightly instead of steaming.
2
Cook the tomatoes until the oil starts peeking through; that gives the keema a fuller bhuna flavor.
3
Break up the keema well as soon as it hits the pan to avoid large clumps in the final ghotala.
4
Reduce the gravy before adding eggs; if the masala is too wet, the scramble turns watery.
5
Add the beaten eggs on low heat and stir constantly for small, soft curds throughout the keema.
6
Finish with lemon juice only after switching off the heat so its brightness stays fresh.
7
Leftover keema can be made ahead; reheat it first, then scramble in the eggs just before serving.