Can I make Kheema Ghotala ahead of time?

You can cook the kheema masala and mince ahead, then reheat gently and add the eggs just before serving for the best soft texture.

Can I use chicken mince instead of mutton?

Yes. Chicken mince works well, but it cooks faster and has less fat, so watch the pan closely and do not overcook it.

How do I keep the eggs soft and not rubbery?

Lower the heat before pouring in the beaten eggs and stir continuously just until softly set. Residual heat will finish the cooking.

What should I serve with Kheema Ghotala?

It is especially good with pav, roomali roti, or even lightly toasted bread that can soak up the juicy masala.

Home / Recipes / indian / Kheema Ghotala

indianMediumnon vegetariangluten freedairy freenut free

Kheema Ghotala

RATING

4.4/5(78)

TASTE SCORE

9/10

A rich, spicy mash-up of mutton kheema and eggs, Kheema Ghotala is a Mumbai favorite with a soft, messy texture and bold masala flavor. It comes together in one pan and tastes especially good with pav or roomali roti.

PREP

20m

COOK

35m

SERVES

1 KATORI

471 cal

SERVINGS

METHOD · 9 STEPS

boil · ~10 min
Boil two eggs.
Place 2 eggs in a small pan with water, bring to a boil, then cook until hard-boiled. Cool, peel, and chop them.
TIPCool the eggs before chopping so they stay neat and do not crumble too much.
prep · ~7 min
Prepare the remaining ingredients.
1.Finely chop the onions, tomatoes, and green chili.
2.Beat the remaining 2 eggs in a bowl.
3.Keep the mutton mince, spice powders, chopped boiled eggs, coriander leaves, and lemon juice ready near the stove.
saute · ~7 min
Cook the onions and chili.
1.Heat oil in a wide pan over medium heat.
2.Add the onions and green chili.
3.Cook until the onions turn light golden and soft.
TIPDo not rush this step; lightly browned onions give the dish its deep base flavor.
saute · ~6 min
Add ginger-garlic paste and tomatoes.
1.Stir in the ginger-garlic paste and cook until the raw smell fades.
2.Add the tomatoes and mix well.
3.Cook until the tomatoes soften and the masala looks thick.
saute · ~8 min
Cook the kheema with the spices.
1.Add the mutton mince and break it up well with a spoon.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
3.Cook on medium heat until the mince changes color and starts to release its juices.
TIPKeep breaking up the mince as it cooks so the final texture stays loose and classic.
simmer · ~15 min
Simmer until the kheema is tender.
Pour in the water, mix, cover, and cook on low heat until the mutton is tender and the masala is thick with very little liquid left.
mix · ~3 min
Add the eggs and make the ghotala.
1.Add the chopped boiled eggs and mix gently into the kheema.
2.Pour in the beaten eggs in a thin stream.
3.Stir continuously on low heat until the eggs softly scramble through the mince.
TIPKeep the heat low here so the beaten eggs stay soft and creamy instead of turning rubbery.
garnish · ~1 min
Finish with coriander leaves and lemon juice.
serve · ~1 min
Serve hot.
Spoon the Kheema Ghotala into bowls and serve right away while it is still soft and juicy.

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 mince fries rather than steams, keeping the kheema loose.
2
Cook the onion-tomato masala until oil begins to separate for a deeper Mumbai-style base.
3
Break up the mutton mince constantly in the first few minutes to avoid large clumps.
4
Reduce the liquid well before adding beaten eggs, or the ghotala can turn watery.
5
Add the beaten eggs in a thin stream over low heat and stir nonstop for a soft scramble.
6
Finish with lemon juice only after switching off the heat so the brightness stays fresh.
7
This dish is best eaten immediately; reheating can firm up the eggs, so warm it gently.