Egg Keema Recipe | Egg Kheema Curry | Hyderabadi Ruchulu


How to make Egg Keema

Learn how to make Egg Keema Recipe | Egg Kheema Curry with Ms Indira only on Hyderabadi Ruchulu 

Servings: 4
Recipe Notes

Paste the tomatoes. Heat a pan and add 3 tablespoons oil. Add 1/2 teaspoon cumin seeds, 2 cups diced onions. Let the onions fry. Add 1 teaspoon salt so that the onions fry faster. Close the lid and fry till the onions turn brown. Add 1/4 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and mix. Add the previously prepared tomato paste. Instead of tomato paste, tomato pieces could also be added. Let the tomato paste cook till the oil seeps out. In the mean time grate the boiled eggs as shown. Add pieces of 2 green chillies and mix. Add 1 1/2 teaspoon red chilli powder, 1 teaspoon coriander seeds powder, 1/2 teaspoon cumin seeds powder, 1/2 teaspoon salt and mix. Add the grated eggs and mix. Add boiled green peas(optional) and mix. Add 1 cup water, mix and cook on low flame for 2 minutes. Add 1/4 teaspoon garam-masala powder. Add coriander leaves.

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