To make this from scratch, Kheema or ground meat is boiled, then added to a spicy base of onions, spices, and tomatoes, its then cooked with stock and salt. Finally peas, coriander are added and eggs are broken into the hot gravy and scrambled this is served with some buttered pav or bread.
|Cinnamon stick||2 Inch|
|Ginger piece||3 Inch|
|Ground meat||2 Pound (Beef or Mutton or Chicken)|
|Water||3 Cup (48 tbs)|
|Oil||1/2 Cup (8 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Julienned ginger||1 Tablespoon|
|Sliced garlic||1 Tablespoon , julienned|
|Sliced green chilies||2 Tablespoon|
|Garam masala||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Diced tomatoes||2 Cup (32 tbs)|
|Reserved stock||2 Cup (32 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Chopped coriander||1 Cup (16 tbs)|
|Whole egg||1 (Egg for garnish optional)|
|Chilli powder||1 Pinch|
|Chopped corriander leaves||2|
1. In a pot add the water and all of the whole spices, ginger, and whole green chillies and bring to the boil.
2. Add the meat and allow this to cook covered for 10 – 15 mins, breaking the meat up in between.
3. Skim off any impurities but save the stock for late and remove the whole spices, ginger and chillies.
4. Reserve the stock.
5. Heat the oil in a large kadai or pot and add the onions, followed by the julienne of ginger and garlic and chillies.
6. Add all the powdered spices and the tomatoes.
7. Cook this till the tomatoes get mushy and it’s easily squished with the back of a spoon.
8. Add the drained meat.
9. Add 2 cups of the reserved stock and mix it in one cup at a time.
10. Taste for salt and add as needed.
11. Cover and cook.
12. Add the peas.
13. Add 3 Eggs one in at a time and scramble it gently.
14. Add the chopped Coriander.
15. Optional, cook a whole egg for garnish, sprinkle this with chilli powder and salt.
16. Put the lid on and allow the egg to cook.
17. Heat up some butter in a tava, sprinkle with red chilli powder and coriander and add the bread to toast and serve with the Kheema Gotala.