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A beloved Mumbai street food classic, this dish is a hearty and spicy scramble of minced meat and eggs. It's a flavor-packed one-pan meal, perfect for scooping up with soft pav.
For 4 servings
Sauté Aromatics
Cook the Masala and Keema
Create the 'Ghotala'
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A beloved Mumbai street food classic, this dish is a hearty and spicy scramble of minced meat and eggs. It's a flavor-packed one-pan meal, perfect for scooping up with soft pav.
This Indian recipe takes 55 minutes to prepare and yields 4 servings. At 983.51 calories per serving with 41.47g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
Finish and Serve
Replace mutton keema with chicken or turkey keema. Note that chicken will cook faster, so reduce the simmering time in step 2 to 10-12 minutes.
Add 1/2 cup of green peas (matar) along with the keema for extra texture and sweetness.
Increase the amount of green chillies and red chilli powder, or add a teaspoon of finely chopped bird's eye chilli for a fiery kick.
Create a 'Paneer Ghotala' by replacing the mutton keema with crumbled paneer. Add the paneer after the masala is cooked and sauté for just 5-7 minutes before adding the eggs.
Combining mutton and eggs, this dish provides a high-quality protein punch, essential for muscle repair, growth, and overall body function.
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
The dish is a good source of B vitamins, particularly B12 from the meat and eggs, which play a crucial role in energy metabolism and nervous system health.
Spices like turmeric contain curcumin, a compound known for its potent anti-inflammatory and antioxidant properties, contributing to overall wellness.
'Ghotala' is a Hindi/Marathi word that translates to 'scam' or 'mess'. In the context of this dish, it refers to the messy, scrambled, and mashed-up texture of the minced meat and eggs cooked together.
Yes, absolutely. Chicken or turkey keema are great alternatives. Since they cook much faster than mutton, you'll need to reduce the simmering time to about 10-15 minutes.
To reduce the heat, you can omit the green chillies or deseed them before adding. You can also reduce the amount of red chilli powder to 1/2 teaspoon or use a milder variety like Kashmiri red chilli powder for color without much heat.
The most authentic way to serve Keema Ghotala is with soft, butter-toasted pav (bread rolls). It's also delicious with roti, paratha, or even as a filling for a sandwich. A squeeze of lemon and some raw onion rings on the side enhance the flavors.
Keema Ghotala is a high-protein dish due to the mutton and eggs, which is good for muscle maintenance. However, it is also rich in fats from the ghee, butter, and red meat, making it quite calorie-dense. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Keema Ghotala (approximately 1 cup, without pav) contains around 550-600 calories, primarily from protein and fats. The final count can vary based on the fat content of the keema and the amount of ghee and butter used.