How to make Egg Kheema Curry

Recipe of Egg Kheema Curry

Preparation Time: 45 minutes

Ingredients

• Eggs- 4 (hard boiled and peeled)
• Bay leaf- 1
• Peppercorns- 5-7
• Cloves-4
• Cardamom pods- 2-3
• Cinnamon sticks- 1 inch
• Onions- 2 (chopped)
• Garlic pods- 5 (minced)
• Ginger- 1 inch (finely chopped)
• Green chillies- 4 (slit)
• Mutton kheema- 750 grams
• Tomatoes- 2 (chopped)
• Peas- 1 cup
• Red chilli powder- 1tbsp
• Cumin powder- 1tbsp
• Garam masala powder- 2tsp
• Ghee- 1tbsp
• Oil- 3tbsp
• Salt- as per taste

Procedure
1. Chop the boiled eggs into small pieces (roughly the size of cherries).

2. Heat 1/2 tablespoon oil in a pan and saute one handful of chopped onions in it.

3. Add the chopped eggs and fry till they get a brown crust. Strain it from oil and keep aside.

4. Heat oil in a deep bottomed pan. Season it with bay leaf, peppercorns, cloves, cinnamon, cardamom and star anise.

5. Let the flavours run into the oil for half a minute and then add the onions. Saute them till they are golden and then add the garlic and ginger.

6. Cook for another 2 minutes on low flame. Add the chillies followed by the kheema.

7. Stir it well to mix with the spices. Cook on low flame for 5-6 minutes until the water from the meat oozes out.

8. Add tomatoes, peas and sprinkle salt from the top. Add all the powdered spices, namely; red chilli, cumin and garam masala powder.

9. Let the meat cook in its own juices for 7-9 minutes on low flame. If it gets very dry, add a cup of water.

10. When the kheema is almost down, add the fried eggs and onions from the top. Finish of with a blob of ghee to add the aroma.

11. Use some fresh mint and coriander leaves for garnishing if you like.

Egg kheema curry is ready to have with pulao or rotis.