Egg Keema

Serves 1
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Directions

  1. 1Place 6 eggs into a glass pot.
  2. 2Place 6 eggs into a glass pot.
  3. 3Place 6 eggs into a glass pot.
  4. 4Pour water into the glass pot until the eggs are completely submerged.
  5. 5Pour water into the glass pot until the eggs are completely submerged.
  6. 6Pour water into the glass pot until the eggs are completely submerged.
  7. 7Cover the pot with a lid and place it on a stove to boil the eggs.
  8. 8Cover the pot with a lid and place it on a stove to boil the eggs.
  9. 9Cover the pot with a lid and place it on a stove to boil the eggs.
  10. 10Heat cooking oil in a frying pan.
  11. 11Heat cooking oil in a frying pan.
  12. 12Heat cooking oil in a frying pan.
  13. 13Peel and chop the ginger into small pieces.
  14. 14Peel and chop the ginger into small pieces.
  15. 15Peel and chop the ginger into small pieces.
  16. 16Crush the garlic cloves and then chop them finely.
  17. 17Crush the garlic cloves and then chop them finely.
  18. 18Crush the garlic cloves and then chop them finely.
  19. 19Chop the red chili into small pieces.
  20. 20Chop the red chili into small pieces.
  21. 21Chop the red chili into small pieces.
  22. 22Add cumin seeds to the hot oil in the frying pan.
  23. 23Add cumin seeds to the hot oil in the frying pan.
  24. 24Add cumin seeds to the hot oil in the frying pan.
  25. 25Add the chopped ginger, garlic, and red chili to the pan and sauté.
  26. 26Add the chopped ginger, garlic, and red chili to the pan and sauté.
  27. 27Add the chopped ginger, garlic, and red chili to the pan and sauté.
  28. 28Peel and finely chop the onions.
  29. 29Peel and finely chop the onions.
  30. 30Peel and finely chop the onions.
  31. 31Add the chopped onions to the pan and cook until softened.
  32. 32Add the chopped onions to the pan and cook until softened.
  33. 33Add the chopped onions to the pan and cook until softened.
  34. 34Remove the stems and chop the tomatoes into small pieces.
  35. 35Remove the stems and chop the tomatoes into small pieces.
  36. 36Remove the stems and chop the tomatoes into small pieces.
  37. 37Add the chopped tomatoes to the pan with the onions.
  38. 38Add the chopped tomatoes to the pan with the onions.
  39. 39Add the chopped tomatoes to the pan with the onions.
  40. 40Add salt and red chili powder to the pan and mix well.
  41. 41Add salt and red chili powder to the pan and mix well.
  42. 42Add salt and red chili powder to the pan and mix well.
  43. 43Pour half a cup of water into the mixture and stir.
  44. 44Pour half a cup of water into the mixture and stir.
  45. 45Pour half a cup of water into the mixture and stir.
  46. 46Peel the boiled eggs.
  47. 47Peel the boiled eggs.
  48. 48Peel the boiled eggs.
  49. 49Cut four of the boiled eggs into small pieces.
  50. 50Cut four of the boiled eggs into small pieces.
  51. 51Cut four of the boiled eggs into small pieces.
  52. 52Add the chopped boiled eggs to the pan and mix them with the sauce.
  53. 53Add the chopped boiled eggs to the pan and mix them with the sauce.
  54. 54Add the chopped boiled eggs to the pan and mix them with the sauce.
  55. 55Grate the remaining two boiled eggs over the mixture in the pan.
  56. 56Grate the remaining two boiled eggs over the mixture in the pan.
  57. 57Grate the remaining two boiled eggs over the mixture in the pan.
  58. 58Crush dried fenugreek leaves (kasoori methi) in your hands and sprinkle over the eggs.
  59. 59Crush dried fenugreek leaves (kasoori methi) in your hands and sprinkle over the eggs.
  60. 60Crush dried fenugreek leaves (kasoori methi) in your hands and sprinkle over the eggs.
  61. 61Mix the fenugreek leaves into the egg mixture.
  62. 62Mix the fenugreek leaves into the egg mixture.
  63. 63Mix the fenugreek leaves into the egg mixture.
  64. 64Season with freshly ground black pepper.
  65. 65Season with freshly ground black pepper.
  66. 66Season with freshly ground black pepper.
  67. 67Stir everything together for a final mix.
  68. 68Stir everything together for a final mix.
  69. 69Stir everything together for a final mix.
  70. 70Serve the Egg Keema with flatbread.
  71. 71Serve the Egg Keema with flatbread.
  72. 72Serve the Egg Keema with flatbread.

Ingredients

  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 2 tablespoons cooking oil
  • 2 tablespoons cooking oil
  • 2 tablespoons cooking oil
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1 piece red chili
  • 1 piece red chili
  • 1 piece red chili
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon cumin seeds
  • 2 pieces onion
  • 2 pieces onion
  • 2 pieces onion
  • 2 pieces tomato
  • 2 pieces tomato
  • 2 pieces tomato
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon red chili powder
  • 1 teaspoon red chili powder
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 tablespoon dried fenugreek leaves (kasoori methi)
  • 1 tablespoon dried fenugreek leaves (kasoori methi)
  • 1 tablespoon dried fenugreek leaves (kasoori methi)
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper

Equipment

glass potlidstovefrying pancutting boardknifemortar and pestlewooden spoongrater