Bohra Hara lasan Keema.

Bohra Hara lasan Keema.

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READY IN 40mins
PREP TIME 10mins
COOK TIME 20mins

Winter time Breakfast it is! Well it could be a lunch or dinner too.This a a traditional bohra winter dish, rich in taste and proteins. Bohras are a very prominent community from western part of Indian state Gujrat. Bohri cuisine is world famous for its richness and uniqueness. As the winter crawls in, so do the green garlic leaves in supermarkets. So I usually make the most of this very warming fresh produce. Come December and this dish frequents on my menu. Leftover keema (if any) is happily enjoyed and is highly demanded by my picky eater son in the form of a grill sandwich filling. Easy to stir up with hands on ingredients. Well you could stir this up off season too, even when the garlic leaves aren’t available in the market. Just substitute the garlic leaves with spring onion leaves. (they look similar too) That’s what I did on the show Foodshala season 11, which I participated in. The chef loved the dish. He also suggested baking the dish with a little ghee to make it healthy. But that’s for another day to try. Let me know how it turned out if you did. Here’s how the garlic leaves look like.

Bohra Hara lasan Keema.

Here we go.


  • Mutton/ beef keema- 500gms
  • Green chillies chopped- 3
  • Ginger garlic paste- 1tbsp
  • Onion- 2 medium chopped
  • Cumin powder- 1tsp
  • Garam masala powder- 1tsp
  • Water- 1/2cup
  • Turmeric powder- 1tsp
  • Green garlic leaves- 1bunch (chopped)
  • Coriander leaves- 1/2cup (chopped)
  • Red chilly flakes- 1tsp
  • Eggs- 3
  • Ghee- 1cup
  • Salt to taste
  • Serve along with butter toasted pav


  • 1In a pressure cooker, heat oil and sauté the chopped onions. Add the chopped green chilies, ginger garlic paste, turmeric powder and cumin powder. Stir well for a minute.
  • 2Add the minced meat , salt and water. Stir well and pressure cook till minced meat is done. Allow to cool. If too watery then cook until water is slightly absorbed.
  • 3Add the garam masala and red chilly flakes. Stir in the coriander leaves. Check seasoning.
  • 4Pour out the keema in a serving dish. Preferably metal or heatproof dish. Sprinkle the green garlic leaves over the keema. Crack the eggs over the green garlic. Sprinkle some salt and red chilly flakes over the eggs.
  • 5Heat the ghee till piping hot. Pour the ghee carefully over the eggs to instantly fry them. Swirl the ghee around the dish slightly. (Remove excess ghee before serving- option for the health conscious.)
  • 6Serve along with butter toasted pav. Enjoy!