Anda Keema Recipe

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 in 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 at your lunch or dinner and hardly takes 30 minutes to prepare, this is a relish recipe that can be enjoyed with naan or chapati

A wonderful and tasty curry, it is my own version you can use additional ingredients just like some veggies peas, capsicum 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 of this recipe all things is up to you so let’s begin with step by step photos…

                    

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Take all the ingredients and prepare them all  

                                 

Pour ½ liter water with salt into the pot and place eggs in it, Let them boil for around 15 minutes 

                 

Remove the shell of the eggs and pierce the eggs with a fork, because this thing helps to absorb gravy in it

                                       

Then fry them in a little oil for 2-3 minutes on medium heat set aside

                  

In the same pot add ghee and heat it then put onion slices, and sautés them on medium flame until translucent

Add mince to the onion and fry with onion until 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 hot and 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 then add ginger, coriander, and green chilies

                                          

Stir them slightly and allow cooking eggs with minced curry another 5 minutes on medium-low flame, 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

                       

Egg Keema Karahi
Author: Sana Rasheed
Preparation Time:15 mins
Cooking time:15 mins
Total time:30 mins
Servings: 5
Recipe Category: Non-veg
Cuisine: Pakistani
Calories per serving: 150 kcal 

Egg Keema Karahi is an aromatic, flavored, and delicious spiced-based curry that is prepared with ground meat/mince along with boiled eggs.

Ingredients: 

1. 250g, minced beef/mutton/lamb
2. ½ cup, onion slices
3. 3 pcs, eggs hard-boiled
4. 2 tsp, ginger garlic paste
5. 1 tsp, green chili paste
6. 2 tbsp, tomato puree
7. 1/3 cup, homemade yogurt
8. 150ml, ghee/oil

Spices:

1. 1-2 tbsp, karahi masala powder or to taste
2. 1 tsp, Kashmiri red chili powder
3. ½ tsp,garam masala powder
4. 1 tsp, crushed coriander powder
5. Salt to taste
6. ½ tsp, turmeric powder

For Garnishing:

1. 1 handful, of chopped coriander leaves
2. 4-5 pcs, green chilies
3. 1 tbsp, grated ginger 

How to make the Anda Keema?

1. In the same pot add ghee and heat it then put onion slices
2. Sauté them on medium flame until translucent
3. Add mince to the onion and fry with onion until water dries out
4. Now add ginger garlic paste along with green chili paste
5. Further, stir to combine well for a minute
6. Combine all spices like red chili powder coriander powder,garam masala, salt, karahi masala powder, tomato puree, and yogurt
7. Roast the mince with spices for 2-3 minutes on medium flame
8. Then add 1-2 cups hot and boiled water to the minced curry
9. Bring it to a boil then let it cook for around 5 minutes on medium flame
10. Reduce the heat to low and drop the fried eggs into the minced curry stir them slightly
11. Add chopped coriander leaves, green chilies, and grated ginger
12. Stir them slightly and allow cooking eggs with minced curry for another 5 minutes on medium-low flame
13. Eggs turn to make very tasty and juicy due to piercing to eggs
14. Turn down the flame to very low and simmer the curry for 2-3 minutes
15. Tasty anda keema karahi is ready
16. Transfer to the serving dish/bowl
17. This curry can be served with chapattis and naan

*Not be duplicated, rewritten, or published without permission- Thank you! 

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