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Parsi Sali/Saali/Salli Keema

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  • 4 Comments

 

Salli Keema is a popular Parsi dish that is made of minced meat and garnished with fried potato. There are quite a few variations to this recipe. The recipe I followed was my favourite cookery book by Jiggs Kalra.

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Parsi Sali/Saali/Salli Keema
Course Side dish
Cuisine parsi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Course Side dish
Cuisine parsi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. Cut the potatoes like match sticks.
  2. Rinse them in water and drain. Keep aside.
  3. Heat Ghee/Oil in a pan.
  4. Deep fry the potatoes till golden brown.
  5. Drain and keep aside.
  6. Grind the red chillies, cumin seeds, ginger paste and garlic paste smoothly.
  7. You may add water if required. Keep aside.
  8. Heat 2 tablespoons of ghee/oil in a pan.
  9. Add the chopped onions and saute till brown in colour.
  10. Add the ground paste, chilli powder and turmeric powder and saute for a minute.
  11. Add the tomato and cook till it becomes mushy.
  12. Add the minced meat and mix well.
  13. Cook till the liquid has evaporated.
  14. Add the water.
  15. Cover and cook till the meat is well cooked.
  16. Add the salt, worcestershire sauce, vinegar and sugar and mix well.
  17. Simmer till the liquid has evaporated.
  18. Transfer to a serving dish.
  19. Sprinkle the fried potatoes on top of the Keema.
  20. Serve hot with any Indian bread of your choice.
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  1. Anonymous says:

    Mareena I tried this recipe with exact method n it was superb. Thank you for sharing it. Could u also give us the recipe for mutton salli boti.

  2. Anonymous says:

    Mareena I tried this recipe with exact method n it was superb. Thank you for sharing it. Could u also give us the recipe for mutton salli boti.

  3. MareenasRecipeCollections says:

    Glad you liked it. Thank you for your feedback. 🙂 Shall share the recipe soon

  4. MareenasRecipeCollections says:

    Glad you liked it. Thank you for your feedback. 🙂 Shall share the recipe soon

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