Go Back

Parsi Sali/Saali/Salli Keema

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine parsi
Servings 4 serving


  • 2 potatoes
  • 2/3 cup Butter Ghee Clarified Oil
  • 1 cup Onion Chopped
  • 2 teaspoons Garlic cloves paste
  • 2 teaspoons Ginger paste
  • 8 chillies Dried red
  • 1 tablespoons Cumin seeds
  • 1 teaspoon Chilli (or more) powder
  • 1/2 teaspoon Turmeric powder powder
  • 1/3 cup Tomato Chopped
  • to taste Salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Vinegar
  • 2 - 1/2 teaspoons Sugar
  • 3/4 cup Water


  • Cut the potatoes like match sticks.
  • Rinse them in water and drain. Keep aside.
  • Heat Ghee/Oil in a pan.
  • Deep fry the potatoes till golden brown.
  • Drain and keep aside.
  • Grind the red chillies, cumin seeds, ginger paste and garlic paste smoothly.
  • You may add water if required. Keep aside.
  • Heat 2 tablespoons of ghee/oil in a pan.
  • Add the chopped onions and saute till brown in colour.
  • Add the ground paste, chilli powder and turmeric powder and saute for a minute.
  • Add the tomato and cook till it becomes mushy.
  • Add the minced meat and mix well.
  • Cook till the liquid has evaporated.
  • Add the water.
  • Cover and cook till the meat is well cooked.
  • Add the salt, worcestershire sauce, vinegar and sugar and mix well.
  • Simmer till the liquid has evaporated.
  • Transfer to a serving dish.
  • Sprinkle the fried potatoes on top of the Keema.
  • Serve hot with any Indian bread of your choice.