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Egg Keema Dhaba Style | Anda Keema Masala Recipe | Dhaba Style Egg Keema Recipe | Dhaba Style Anda Keema Recipe | Boiled Egg Keema Recipe | Hotel Style Egg Keema | Mutton Keema Curry | Keema Masala Recipe

Egg Keema Recipe:
Heat 1/3 cup of oil in a large pan over medium heat. Once hot, add 1 teaspoon of cumin seeds along with the whole spices—1 black cardamom, 5 green cardamoms, and 5 cloves. Allow them to sizzle for about 30 seconds until fragrant.
Introduce 2 finely chopped medium onions into the pan. Stir and fry for 8-10 minutes on medium heat until the onions turn golden brown and caramelized.
Add 3 finely chopped green chilies and 1 tablespoon of ginger-garlic paste. Sauté the mixture for 1-2 minutes until aromatic.
Increase the heat to high and add 700 grams of minced beef, lamb, or mutton. Brown the meat for about 3 minutes, ensuring it’s well broken down.
Lower the heat to medium and add the spices—1 tablespoon of salt, 1 tablespoon of chili powder, 1/2 teaspoon of turmeric, 1 tablespoon of coriander powder, and 1 teaspoon of cumin powder. Stir well and cook for 5 minutes, letting the flavors meld.
Stir in 1/2 cup of tomato puree and 1 cup of yogurt. Cook the mixture for 5 minutes on medium heat, allowing it to thicken.
Pour in 1 cup of water, cover the pan, and simmer on low heat for 20 minutes, letting the flavors infuse.
Uncover the pan and gently add 5 boiled eggs, stirring carefully. Cook for another 2-3 minutes on medium heat.
Finish by adding 3-4 whole green chilies and garnishing with freshly chopped coriander. Give it a final stir, cook for an additional minute, and serve hot.

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-timestamps-

00:00 - Introduction
00:44 - Caramelizing Onions and Adding Aromatics
01:12 - Browning the Mince and Adding Spices
02:00 - Creating the Sauce and Slow Simmering
02:33 - Incorporating Eggs and Final Garnishing
02:50 - Garnishing and plating

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