Kheema ghotala

Kheema ghotala

Curried minced meat scrambled with egg

Mr Todiwala's Bombay
Helen Cathcart

I am not sure it is possible to write any book on Bombay’s great cuisine culture and not include a kheema dish, whether it be eaten with soft rolls, bread or chapatti, or baked covered in mashed potato as a cottage pie. You can also add a couple of chopped tomatoes or add 3 tablespoons tomato ketchup and cook until well blended and the minced meat takes on a rich sheen.

Alternatively try our very own breakfast favourite kheema ghotala. It might sound strange to eat mince for breakfast but in Bombay this is a common delicacy. Heat levels differ and we always blend ours with bits of chopped green chilli which you can then pick out but the flavour remains. Just for interest, mutton is a general word in India for lamb, mutton or goat.


Quantity Ingredient
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
200ml water
3 tablespoons vegetable or rapeseed oil
2 tablespoons ginger and garlic paste
or 5-6 garlic cloves, crushed, and 1 tablespoon grated fresh ginger
4-5 green chillies, seeded, if liked and chopped
2 onions, chopped
500g minced lamb, mutton or goat
1/2 lime, juiced
salt, to taste
1 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
4 eggs, beaten


  1. Blend the spices with the water in a small bowl, cover and set aside.
  2. Heat a heavy-based saucepan, add the oil and, when a haze forms, add the garlic and ginger and the green chilli and sauté, stirring well with a wooden spatula to prevent sticking at the bottom.
  3. Once the paste colours lightly and becomes fragrant (but take care not to let it burn), add the onions and sautė until golden over a medium heat. Add a little water to deglaze the pan. Continue to sauté the onions adding water every now and again over a medium to low heat until the onions are very soft and pulpy.
  4. Now add the soaked spices (rinse out the bowl with a little more water and add that too) and sauté until you see the oil emerge, you might need to add a little water again to prevent sticking.
  5. Remove from the heat and add the mince. Work it in well with the spatula until it is totally broken up and blended very well into the masala. Return to the heat and cook stirring regularly until the meat is cooked and all the meat grains are separate.
  6. Season and stir in the lime juice and herbs. The kheema can now be served as suggested in the introduction or, for our breakfast dish, it’s time to add the ghotala which also, incidentally, means ‘confusion’. Simply pour the beaten eggs into the cooked kheema and stir gently over the heat until they are scrambled to your liking, but take care not to let it boil or the eggs will curdle. We like ours soft as it makes for a great filling in a soft breakfast roll but some prefer to cook it without stirring much, so the eggs set like an omelette. Either way the taste is superb and you will enjoy it!


  • If you cook a lot of Indian dishes, you could make a jar of garlic and ginger paste: simply peel a good-sized piece of fresh ginger and an equal volume of garlic cloves. Purée in a blender with a splash of water to form a smooth paste. Pack into a clean screw-topped jar, cover with a little sunflower or rapeseed oil to keep out the air, seal and store in the refrigerator. When you use some, re-cover with oil each time.
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