Thursday, February 16, 2012


1 onion large – chopped
1 tomato – diced
½ lb mutton keema
1 potato – diced
Green peas – ¾ cup (optional)
3-4 eggs
Mustard, jeera, curry leaves, hing, coriander seeds, red/green chilli
Chilli, turmeric, coriander-cumin, garam masala powders, salt

In a pan, heat oil and add mustard, jeera, curry leaves, hing,
coriander seeds, red/green chilli
Once they start spluttering, add onion and fry till golden brown
Add tomatoes and let them cook for 5-7 minutes, until you can mush
them into a paste
Add keema, sauté for 5 mins, add potato sauté for 5 mins, add green peas
Add chilli powder, turmeric powder, coriander-cumin powder, salt, garam masala
Stir until masala is cooked, cover and let the keema cook
Once keema is cooked, turn heat on slow, flatten the keema to cover
the entire pan
Break eggs and put them on the keema without disturbing the eggs/yolk.
The eggs should occupy different spots on top of the keema
Cover the pan with lid and steam on slow until eggs are cooked. Whites
will turn from colorless to white and if you jiggle the pan the yolk
will seem cooked.
Eat with paratha/roti.

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