Serves 1
Directions
- 1Place 6 eggs into a glass pot.
- 2Pour water into the glass pot until the eggs are completely submerged.
- 3Cover the pot with a lid and place it on a stove to boil the eggs.
- 4Heat cooking oil in a frying pan.
- 5Peel and chop the ginger into small pieces.
- 6Crush the garlic cloves and then chop them finely.
- 7Chop the red chili into small pieces.
- 8Add cumin seeds to the hot oil in the frying pan.
- 9Add the chopped ginger, garlic, and red chili to the pan and sauté.
- 10Peel and finely chop the onions.
- 11Add the chopped onions to the pan and cook until softened.
- 12Remove the stems and chop the tomatoes into small pieces.
- 13Add the chopped tomatoes to the pan with the onions.
- 14Add salt and red chili powder to the pan and mix well.
- 15Pour half a cup of water into the mixture and stir.
- 16Peel the boiled eggs.
- 17Cut four of the boiled eggs into small pieces.
- 18Add the chopped boiled eggs to the pan and mix them with the sauce.
- 19Grate the remaining two boiled eggs over the mixture in the pan.
- 20Crush dried fenugreek leaves (kasoori methi) in your hands and sprinkle over the eggs.
- 21Mix the fenugreek leaves into the egg mixture.
- 22Season with freshly ground black pepper.
- 23Stir everything together for a final mix.
- 24Serve the Egg Keema with flatbread.
Ingredients
- 6 eggs
- 2 tablespoons cooking oil
- 1 piece ginger
- 6 cloves garlic
- 1 piece red chili
- 0.5 teaspoon cumin seeds
- 2 pieces onion
- 2 pieces tomato
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 0.5 cup water
- 1 tablespoon dried fenugreek leaves (kasoori methi)
- 0.5 teaspoon black pepper
Equipment
glass potlidstovefrying pancutting boardknifemortar and pestlewooden spoongrater
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