Egg Keema Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, onions, and green chilies. Saute until onions turn golden brown.
• STEP 2.Add ginger-garlic paste and cook for a minute. Then add tomatoes and cook until they turn soft.
• STEP 3.Add minced eggs, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 5-7 minutes.
• STEP 4.Garnish with coriander leaves and serve hot with roti, naan, or rice.

Cooking Tips

• You can add vegetables like peas, carrots, or bell peppers for extra flavor and nutrition.
• Adjust the spice levels according to your preference.
• You can also add a dollop of butter or ghee for a richer taste.

Storage and Serving

• Egg Keema can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve hot with roti, naan, or rice.