Anda Keema Karahi | Egg Keema Recipe || How to Make anda Keema with step-by-step photos.
Anda Keema is an aromatic, flavored, and delicious spiced-based curry which is prepared with ground meat/mince along with boiled eggs. A karahi is a type of thick, circular, and deep cooking pot that
originated in the Indian subcontinent. You can say it wok. A very favorite dish
from Pakistan, which we make in a karahi (wok).
A blend of meat
(lamb, goat, chicken), tomatoes, onions, green chilies, ginger, garlic, and spices
cooked on high heat; there are so many variations of this dish in different cities of
Pakistan. Sometimes with fewer spices and ingredients, sometimes fully spicy. I
already shared some recipes for karahi on the
blog.
Here, I did some variations by using beef mince and boiled
eggs along with basic seasonings. It is so simple and easy to make for your lunch or
dinner, and it hardly takes 30 minutes to prepare. This is a relish recipe that can be enjoyed with naan or
A wonderful and tasty curry, it is my own version. You can use
additional ingredients, just like some veggies, peas, capsicum, and carrots, by
choice. Here I also used my homemade karahi masala; you can use store-bought spices or even korma masala
instead of karahi to give korma taste to this recipe. All things are up to you, so let’s begin with step-by-step photos…
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Take
all the ingredients and prepare them.
Pour
½ liter of water with salt into the pot and place the eggs in it. Let
them boil for around 15 minutes.
Remove
the shells of the eggs and pierce the eggs with a fork, because this helps to absorb the gravy into them.
Then fry them in a little oil for 2-3 minutes on medium heat, and set aside.
In
the same pot, add ghee and heat it,t then put onion slices, and sautés them on medium flame until translucent. nt
Add
mince to the onion and fry with the onion until the water dries out.
Now
add ginger garlic paste along with green chili paste.
Further, stir to combine well for a minute.
Combine
all spices, tomato puree, and yogurt.
Roast
the mince with spices for 2-3 minutes on medium flame.
Then
add 1-2 cups of hot, boiled water to the minced curry.
Bring
it to a boil, then let it cook for around 5 minutes on medium flame.
Reduce
the heat to low and drop the fried eggs into the minced curry; stir them slightly,htly then add ginger, coriander, and green chilies.
Stir them slightly and allow the eggs with minced curry to cook another 5 minutes on medium-low flame.e, Turn down the flame to very low and simmer the curry for 2-3 minutes.
Tasty
anda keema karahi is ready.
Transfer to the serving dish/bowl.
Egg Keema
Karahi is an aromatic, flavored, and delicious spiced-based curry that is prepared with ground
meat/mince along with boiled eggs.
Ingredients:
- 250g minced beef/mutton/lamb
- ½ cup onion slices
- 3 pcs hard-boiled eggs
- 2 ts ginger-garlic paste
- 1 tsp green chili paste
- 2
tbsp tomato puree
- 1/3 cup homemade yogurt
- 150 ml ghee/oil
Spices:
- 1-2 tbsp karahi masala powder or to taste
- 1 tsp Kashmiri red chili powder
- ½
tsp garam masala powder
- 1 tsp crushed coriander powder
- Salt to taste
- ½ tsp turmeric powder
For Garnishing:
- 1 handful of chopped coriander leaves
- 4-5 pcs, geen chilies
- 1 tbsp grated ginger
How to make the Anda Keema?
- In the same pot ad, add ghee and heat it, then put the onion slices
- Sauté them on medium flame until translucent
- Add the mince to the onion and fry it until the water dries out
- Now add ginger garlic paste along with green chili paste
- Further, stir to combine well for a minute
- Combine all spices like red chili powder, coriander powder,garam masala, salt, karahi masala powder, tomato puree, and yogurt.
- Roast the mince with spices for 2-3 minutes on medium flame
- Then add 1-2 cups of oiled water to the minced curry
- Bring it to a boil, then let it cook for around 5 minutes on medium flame
- Reduce the heat to low and drop the fried eggs into the minced curry,y sti and then slightly
- Add chopped coriander leaves, green chilies, and grated ginger
- Stir them slightly, and allow the minced curry to cook for another 5 minutes on medium-low flame
- Eggs turn out to be very tasty and juicy due to piercing the eggs
- Turn down the flame to very low and simmer the curry for 2-3 minutes
- Tasty anda keema karahi is ready
- Transfer to the serving dish/bowl
- This curry can be served with chapattis and naan. Not to be duplicated, rewritten, or published without permission. Thank you!
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