Keema Ghotala Recipe

Keema Ghotala Recipe

Keema Ghotala Recipe. Keema Ghotala is a fascinating Mughlai recipe that is made with a blend of minced meat and eggs. It is very delightful and simple to make at home. Include the flavors with minced meat and beaten eggs and cook to set up this healthy and satisfying Keema Ghotala recipe.

Keema Ghotala Recipe

A protein-rich recipe is stacked with the decency of meat and eggs. Keema ghotala is a filling recipe and can be delighted in for lunch and supper. Serve it with bread or roti/paratha, and so on. Make it for kitty party, birthday, game evening or pot karma and dive in with your friends and family. Make Keema ghotala with this simple task by-step recipe and shock your friends and family with a scrumptious supper.

Elements of Keema Ghotala

6 Servings
1/4 cup yogurt (curd)
1 teaspoon cumin seeds
3 green bean stew
1 tablespoon ginger
3 egg

1 cup onion
1 tablespoon ginger glue
2 teaspoon bean stew powder
2 teaspoon coriander powder
3 tomato
1 medium tomato
3 tablespoon coriander leaves
1 1/2 teaspoon salt

500 gm minced sheep
1/2 cup refined oil
1 tablespoon garlic glue
1/2 teaspoon turmeric
1 teaspoon allspice

Keema Ghotala Recipe

Instructions to make Keema Ghotala

Stage 1 Saute onion
Heat oil in a kadhai or wok and cumin seeds. Whenever they begin to splutter, add and saute slashed onion for 5 minutes until they are delicately brilliant.

Stage 2 Add minced meat
Then, add the ginger and garlic glue alongside 1/2 of the hacked tomatoes and all the dry masalas (stew powder, coriander powder, turmeric powder) alongside the minced meat.

Stage 3 Add eggs and cook the keema
Saute well. Then, at that point, add yogurt and 1 cup water. Cover the kadhai or wok and cook till the meat is delicate. Then add beaten eggs and blend well. Then, add staying hacked tomatoes, allspice, slashed greens and julienned ginger.

Stage 4 Cook well and serve hot
Cover the top and pass on it to cook in steam for 5 minutes. Embellish with slashed coriander leaves. Serve hot with Parathas.

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