Kheema Ghotala
A hearty and spicy Mumbai street food classic! Finely minced mutton is cooked in a medley of aromatic spices and tangy tomatoes, then finished by scrambling eggs right into the pan. Perfect scooped up with soft, buttery pav.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil 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 golden brown.
- d.Add the ginger-garlic paste and slit green chillies. Sauté for another 60 seconds until the raw aroma disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Stir for 30 seconds until fragrant.
- c.Add the finely chopped tomatoes and salt. Mix well, cover the pan, and cook for 5-7 minutes, until the tomatoes break down completely and oil begins to separate from the masala.
- 3
Step 3
- a.Cook the Mutton Kheema
- b.Add the mutton mince to the pan. Increase the heat to medium-high.
- c.Using a spatula, break up any lumps and sauté for 7-8 minutes until the mince changes color from pink to brown.
- d.Pour in 3/4 cup of water, stir well, and bring to a simmer.
- e.Cover the pan, reduce the heat to low, and let it cook for 20-25 minutes, or until the mutton is tender and the water has mostly evaporated. Stir every 5-7 minutes to prevent sticking.
- 4
Step 4
- a.Perform the 'Ghotala' (Scramble)
- b.Uncover the pan. If there's any excess liquid, cook on high heat for 1-2 minutes to dry it out.
- c.Push the cooked kheema to the sides of the pan, creating a well in the center.
- d.Crack the three eggs directly into the center well.
- e.Allow the eggs to set for about 30 seconds, then gently scramble them within the well using your spatula.
- f.Once the eggs are about 80% cooked, begin mixing them into the surrounding kheema.
- g.Continue to cook and stir for 2-3 minutes until the egg is fully cooked and well integrated with the mince.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Add the butter, garam masala, chopped coriander leaves, and a generous squeeze of fresh lemon juice.
- c.Mix everything together until the butter has melted and is well combined.
- d.Serve immediately with hot, buttered pav, sliced onions, and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton mince with a little bit of fat (around 15-20%).
- 2Don't skip the pav bhaji masala; it gives the dish its characteristic Mumbai street-food taste.
- 3For a finer, more authentic texture, gently mash the kheema with a potato masher after it's cooked but before adding the eggs.
- 4Toast the pav in a generous amount of butter on a tawa (griddle) until lightly golden and crisp before serving.
- 5You can prepare the kheema base (up to step 3) in advance and just scramble the eggs in right before serving.
- 6Leftover Kheema Ghotala makes a fantastic sandwich or wrap filling the next day.
Adapt it for your goals.
Protein Swap
Substitute mutton with minced chicken or turkey. For a vegetarian version, use crumbled paneer or soya granules. Adjust cooking times accordingly, as these cook faster than mutton.
Add VegetablesAdd Vegetables
Incorporate finely chopped bell peppers (capsicum), green peas, or carrots along with the tomatoes for added nutrition and texture.
Spicier VersionSpicier Version
Increase the amount of green chillies and red chilli powder, or add a teaspoon of black pepper powder along with the other spices for an extra kick.
Creamier TextureCreamier Texture
For a richer finish, stir in a tablespoon of fresh cream or cashew paste along with the butter at the end.
Why this is on our healthy list.
Excellent Source of Protein
The combination of mutton mince and eggs provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall body function.
Rich in Iron
Mutton is a prime source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Contains Essential Vitamins
This dish is a good source of B vitamins, particularly B12 from the mutton and eggs, which is vital for nerve function and the formation of red blood cells.
Immunity-Boosting Spices
The blend of Indian spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help support a robust immune system.
Frequently asked questions
'Ghotala' is a Hindi/Marathi word that translates to 'scramble' or 'mishmash'. In this recipe, it refers to the act of scrambling eggs directly into the cooked minced meat, creating a delicious and unique texture.