Anda keema Ghotala
Enjoy Anda Keema Ghotala (Egg Keema Curry) made with boiled & cracked eggs in a spiced onion-tomato gravy. A high-protein meal perfect with roti or pav.
Ingredients
- 2 tablespoon oil
- 75 grams chopped onion
- 1 whole green chilli chopped
- 1 teaspoon grated ginger
- ½ teaspoon turmeric powder haldi powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder dhaniya powder
- ½ teaspoon roasted cumin powder bhuna jeera
- 120 gram chopped tomato
- 2-3 tablespoon coriander leaves chopped
- 2 whole eggs
- 3 boiled eggs
- Salt to taste
- Water as required
For tadka:-
- 1 tablespoon ghee
- 1 teaspoon kashmiri red chilli powder
Instructions
- Heat 2 tablespoons of oil.
- Add finely chopped onion and saute them.
- Add chopped green chilli and grated ginger. Saute them for 3-4 minutes on medium flame till onion becomes translucent.
- Add ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and ½ teaspoon roasted cumin powder. Cook them for 1 minute.
- Add chopped tomatoes. Cook the tomatoes on slow to medium heat for 7-8 minutes till they become soft and mush
- Add 2-3 tablespoons of water in the cooked masala. Mix it well.
- Now add 3 boiled eggs in the cooked masala. Mash them with the masher and add 2-3 tablespoons chopped coriander leaves. Mix them well.
- Add about ½ cup of water and cook the gravy for 3-4 minutes.
- When the egg gravy starts to boil, add 2 whole eggs by making the depression in the gravy.
- Cover the gravy with a lid. Cook for 3-4 minutes on low flame.
- After 3-4 minutes, remove the lid and mix everything together. Take out the prepared Anda Keema in a serving bowl.
- Prepare the tadka for garnishing. Heat 1 tablespoon ghee in tadka pan and add 1 teaspoon kashmiri red chilli powder in the ghee.
- Pour the tadka on Anda Keema while serving. Sprinkle some coriander leaves over it and serve it with the bread of your choice.
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