PAO BHAJI

Mutton Keema Ghugney

• Minced Mutton (Keema) : 250 gms
• Matar (soaked in water for overnight) : 250 gms.
• One Large Potato (cut into small cubes)
  
• Coconut (finely cut into small pieces)
• Onion (finely chopped) : 200 gms.
• Ginger-Garlic paste : 4tsp.
• Tomato puree : 2tbsp
  
• Red Chilly powder : 2tsp.
• Salt
• Sugar :1tsp
• Amchur powder : 2tsp
• Turmeric powder
  
• Mustard oil.
• Finely chopped Corriander leaves.
• Bayleaves.
• Garam Masala Powder.

• Boil the Mutton Keema along with salt and turmeric powder in a pressure cooker by adding water that is just sufficient to cook the keema.
• Boil the Matar in the pressure cooker till it is just cooked.
• Fry the potatoe cubes in mustard oil along with coconut pieces.
• Then add the onion and fry till it becomes golden brown in colour.
• Add ginger-garlic paste and tomato puree.
• Saute for 5 minutes.
• Then add salt, sugar, amchur powder, turmeric powder garam masala powder and bayleaf.
• Finally add the boiled keema and matar and mix thoroughly with the masalas.
• Add a little water.
• Sprinkle Chopped dhaniya from top.

Serve hot with paratha/puree/dalpuree or simply with toasted bread.

You can also make this delicious Ghugney without mutton keema. In that case that will be SIMPLY VEG GHUGNEY!