This dish was introduced to me by a friend. Until then, I had neither heard of it nor seen it.It’s a slightly hatke egg preparation which just tastes YUMMM . It’s one of those not-to-miss dishes!
Well, the picture you see above is my first ever preparation of egg kheema. So there’s a lot which can be done to improve it .
To prepare egg kheema, the core ingredient is hard-boiled eggs. These eggs are either grated or just cut into small pieces. Then they are mixed into a traditional Indian curry. To prepare the curry, heat oil in a pan and flavour the oil with some whole spices like green and black cardamom, cloves and bay leaves. Next fry off some onion paste, ginger paste, garlic paste and tomato puree (or even diced tomato is fine) until the oil starts to separate from the sides. This indicates that the curry is cooked. Season the curry with salt, turmeric powder, red-chilli powder, coriander powder and garam masala. This is also where you can control the colour of the curry. Turmeric imparts a yellow colour, red chilli imparts a red colour and garam masala imparts a dark brown colour.Finally mix in the egg and finish off with coriander leaves, kasuri methi and a dash of lemon juice.
Serve Egg Kheema hot with paratha. Since it’s a very rich dish, you can prepare this on any special occasion or whenever you have guests coming over. Enjoy