Riyaaz Amlani’s Beloved Bombay-Style Keema Ghotala

There are times when we honestly just want to hitch a ride to Bombay, but more often than not, we’re disappointed with ourselves. But anywho, since we couldn’t make it to The Bay this weekend we decided to get some Bambaiyaa flavour into our kitchens. So here’s presenting Social Offline’s gorgeous Keema Ghotala.

Serves: 2

Prep Time: 10 mins

Cook Time: 20 mins

The Elements:

150 grams keema

1 onion, finely chopped

2-3 garlic cloves, finely chopped

1 tomato, chopped

½ teaspoon ginger, grated

½ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon dhaniya powder

½ teaspoon cumin power

½ teaspoon MDH kitchen king masala

50 grams green peas

30 grams fresh coriander, chopped

1 Egg


Preheat your oven to 150 degree Celsius.

In a pan, sauté the onion, garlic, ginger and tomato for 2-3 minutes, until golden brown. Add in all the dry spices.

Meanwhile, add the peas into simmer water and boil for a while. Once they’re cooked, throw them along with the keema into the cooked masala and mix well. Toss this for about five to seven minutes until the keema is cooked.

Mix in the fresh coriander, break an egg over it all and bake in the oven for two to three minutes. Garnish with coriander and serve with bun maska!

Photos Courtesy Of: Azra Sadr

By Social Offline