Recently, I decided to host my cousins for a Bombay se aaya mera dost theme party. I knew I had a lot of typical Mumbai recipes on my channel, but I was also looking for some others that I hadn’t tried yet. This is when I came upon a recipe for Kheema Gotala. This dish has it’s origins in the Parsi culture that hosted many a cafe in the 60s and 70s. This dish served with buttered fried pao was also served in many of the establishments that came later in the 80s and 90s.

To make this from scratch, kheema or ground meat is boiled, then added to a spicy base of onions, spices and tomatoes, it’s 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.

I love that this recipe is simple and also includes eggs that are scrambled into it – sorta like a non veg Burji. Although I made this recipe from scratch, it is usually made with leftover kheema and when eggs are added it is considered gotala or a mess.

Kheema Gotala

4.46 from 11 votes


  • 2 inches sticks Cinnamon
  • 2 green Cardamoms
  • 3 – 4 Star Anise
  • 3 inch piece Ginger
  • 2 whole Chillies
  • 2 lbs ground Meat Beef or Mutton or Chicken
  • 2 – 3 cups Water
  • 1/2 cup Oil
  • 1 cup diced Onion
  • 2 tbsps each julienne of Ginger & Garlic
  • 2 tbsps sliced green Chillies
  • 1 tsp Garam Masala
  • 1 tsp Cumin
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 1/2 tsp Turmeric powder
  • 2 cups diced Tomatoes
  • Salt to taste
  • 2 cups reserved stock
  • 1 cup frozen Peas
  • 3 Eggs to scramble
  • 1 cup chopped Coriander
  • 1 whole Egg for garnish optional
  • To serve with
  • Pao
  • Butter
  • Chilli powder
  • Chopped Coriander


  • In a pot add the water and all of the whole spices, ginger & whole green chillies and bring to the boil
  • Add the meat and allow this to cook covered for 10 – 15 mins, breaking the meat up in between
  • Skim off any impurities but save the stock for late and remove the whole spices, ginger and chillies
  • Reserve the stock
  • Heat the oil in a large kadai or pot and add the onions, followed by the julienne of ginger and garlic and chillies
  • Add all the powdered spices and the tomatoes
  • Cook this till the tomatoes get mushy and it’s easily squished with the back of a spoon
  • Add the drained meat
  • Add 2 cups of the reserved stock and mix it in one cup at a time
  • Taste for salt and add as needed
  • Cover and cook
  • Add the peas
  • Add 3 Eggs one in at a time and scramble it gently
  • Add the chopped Coriander
  • Optional, cook a whole egg for garnish, sprinkle this with chilli powder and salt
  • Put the lid on and allow the egg to cook
  • 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