Keema Ghotala
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
4 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and light golden brown.
- d.Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Cook the Masala and Keema
- b.Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
- c.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.
- d.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.
- e.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
Step 3
- a.Create the 'Ghotala'
- b.Uncover the pan. Use the spatula to push the cooked keema to the sides, creating a well in the center.
- c.Crack the 4 eggs directly into the well. Let them set for about 30 seconds.
- d.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.
- e.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
Step 4
- a.Finish and Serve
- b.Stir in the butter and garam masala until the butter has melted and is fully incorporated.
- c.Garnish generously with fresh coriander leaves.
- d.Serve immediately with hot, buttered pav and lemon wedges on the side for squeezing over.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton keema with a bit of fat (around 20%).
- 2Don't overcook the eggs. They should remain soft and just cooked through to blend well with the keema.
- 3For an authentic texture, use a potato masher to gently mash the keema and egg mixture a few times at the end.
- 4Pav bhaji masala is the secret ingredient that gives this dish its signature Mumbai street-food taste. Don't skip it!
- 5To prepare the pav, slice them horizontally, spread butter on the inside, and toast on a hot tawa until golden brown and slightly crisp.
Adapt it for your goals.
Protein Swap
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 VegetablesAdd Vegetables
Add 1/2 cup of green peas (matar) along with the keema for extra texture and sweetness.
Extra SpicyExtra Spicy
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.
Vegetarian VersionVegetarian Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Combining mutton and eggs, this dish provides a high-quality protein punch, essential for muscle repair, growth, and overall body function.
Rich in Iron
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.
Boosts Energy
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.
Anti-inflammatory Spices
Spices like turmeric contain curcumin, a compound known for its potent anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
'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.