Egg Keema

Method8 steps · about 40 min

1. 1

   Step 1: Use four ready hard-boiled, peeled eggs. Cool if needed, then chop gently into small cubes and reserve. If choosing the optional cashew alternative, soak its quarter cup cashews in separate water and drain before 5.

   Uses 4 hard boiled eggs · optional ¼ cup cashews ONLY if peas omitted; soak/drain now · ONLY optional cashew soak water, drain and discard

2. 2

   Step 2: Heat the two tablespoons oil and add cinnamon, two whole cloves, two green cardamoms, cumin and the single bay leaf (1).

   Uses 2 tbsp oil · 1 bay leaf · 2 green cardamom pods · 2 whole cloves · 1 piece cinnamon stick · 0.5 tsp cumin seeds

   
3. 3

   Step 3: When the spices sizzle, add chopped onion (0.75 cup) and the slit green chili (1); fry until the onion is golden. Add ginger-garlic paste (1 tsp) and sauté until aromatic, then add tomatoes (0.5 cup) and cook until completely mushy.

   Uses 0.75 cup onion · 1 green chili · 0.5 cup tomatoes · 1 tsp ginger-garlic paste · same cinnamon/cloves/cardamom/bay/cumin fried in oil

4. 4

   Step 4: Add the measured chili powder, chosen ¾–1 tsp meat masala OR same amount garam masala (0.5 tsp) base, the separate ½ tsp garam masala and ½ tsp coriander powder, plus turmeric as needed. Cook until the powders smell aromatic.

   Uses 0.5 tsp red chili powder · ¾–1 tsp meat masala · 0.5 tsp garam masala · 0.5 tsp coriander powder · turmeric (as needed, source full article unmeasured) · onion/chili golden, ginger garlic aromatic, tomato mushy

5. 5

   Step 5: Add only the optional half cup peas OR the soaked/drained quarter cup cashews prepared at 1 and fry 2–3 minutes. Omit both if not using this addition.

   Uses optional ½ cup peas OR drained ¼ cup cashews, not both · same base with source powders cooked until aromatic · ONLY nut route: quarter cup cashews soaked and drained instead of peas

6. 6

   Step 6: Reserve a few leaves from the single handful mint/coriander supply for final garnish, then add the rest with salt as needed and only a very small amount water.

   Uses salt · water (very small amount only to cook curry to thick base) · most of one handful herbs, after small garnish reserved · peas OR soaked nuts fried 2–3 minutes

7. 7

   Step 7: Cook until the water mostly evaporates and a thick curry base remains. Check the cooked base seasoning and adjust with separate extra salt only if needed.

   Uses salt (extra only to taste cooked base) · same base with measured herb portion and salt

8. 8

   Step 8: Add the reserved chopped eggs to the thick cooked base and mix gently without breaking the yolks. Heat through, garnish with the small herbs reserved from the same handful and serve.

   Uses small reserved herb garnish, not another whole handful · water almost evaporated, not runny, seasoning adjusted · same four eggs cool and gently cubed