Egg Keema

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Ingredients:

* Eggs – 3 pcs

* Ginger-garlic – 1 tsp (grated/paste)

* Onion – 1 big (cut into pieces)

* Tomato – 1 big (cut into pieces)

* Coriander powder – 1 tbsp

* Cumin seeds powder – 1/2 tsp

* Black pepper powder – 1/2 tsp

* Garam masala – 1/2-1 tsp

* Green chilli – 1-2 pcs (cut)

* Red chilli powder – 1/2 tsp

* Dry fenugreek leaves (kasuri methi) – 1-2 tsp

* Salt – to taste

* Turmeric powder – 1-2 tsp

* Oil – 2-3 tbsp

* Cumin seeds – 1/2 tsp

* Coriander leaves – to garnish

 

Method:

 

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* Heat oil in a pan and add cumin seeds. Once it splutters add ginger-garlic and green chillis.

* Add onion and let it turn brown. Now add all the dry masalas (except garam masala and kasuri methi).

* Once the masala is cooked, add tomato and let it cook till oil separates.

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* Grate the boiled egg and fry with little salt and black pepper (optional).

* In the gravy add garam masala, kasuri methi and little water (if needed).

* Now add the grated eggs.

* Mix well and turn off the gas.

Serve hot with roti/paratha/rice.

 

Note: Recommended to add the eggs just before serving else it will be all soggy.

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