Go Back
Anda keema ghotala

Anda keema Ghotala

4.34 from 3 votes
Print Pin
Course: Main Course
Cuisine: indian cuisine
Keyword: egg, egg curry recipe, egg recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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.