Keema Anda Korma

Name: Keema Anda Korma
Cuisine: Indian
Ingredients: 400 grams chicken mince / keema; 2-3 eggs, boiled; 1/2 cup green peas; 3 tbsp oil; 2 bay leaves; 1 cinnamon stick; 2-3 cardamoms; 4-5 cloves; 1 tsp cumin seeds; 1/2 mace; 1 onion, chopped; 2-3 garlic cloves; 1 ginger; 1 tbsp tomato paste / puree of one tomato; to taste salt; 1 tbsp roasted coriander powder; 1 tsp roasted cumin powder; 1 tsp garam masala powder; 1 tsp red chilli powder; 1 tbsp coriander leaves, chopped; 1/2 cup yoghurt, well beaten; 1 tsp ghee; 1 tsp kasuri methi, crushed

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Rainbowweek2 - Turn your usual keema curry into an amazing non-veg. version by adding few eggs to it. It will immediately take the dish into a next level. I also added some green peas, but it is purely optional. In this recipe, I have used chicken keema (mince).

However, you can also go in for mutton keema as per your preference. This is a great party recipe, where you can serve along with jeera rice, pulao, plain biryani, tandoori roti, naan or roomali roti.

Bethica Das @kitchen_flavours

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Ingredients

400 gramschicken mince / keema
2-3eggs, boiled
1/2 cupgreen peas
3 tbspoil
2bay leaves
1cinnamon stick
2-3cardamoms
4-5cloves
1 tspcumin seeds
1/2mace
1onion, chopped
2-3garlic cloves
1ginger
1 tbsptomato paste / puree of one tomato
to tastesalt
1 tbsproasted coriander powder
1 tsproasted cumin powder
1 tspgaram masala powder
1 tspred chilli powder
1 tbspcoriander leaves, chopped
1/2 cupyoghurt, well beaten
1 tspghee
1 tspkasuri methi, crushed

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Steps

1

Make slight gashes on the eggs and keep them aside. Make a smooth paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.
2

Heat oil and stir fry the eggs till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Saute for a few seconds.
3

Now add the onion paste and saute till the moisture evaporates. Add the spice paste and stir fry till the oil separates.
4

Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.
5

Add 1 & 1/2 cups water, fried eggs and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency.
6

When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.