- Heat oil in a wide bottom pan and add the peppercorns. Give them a roast until they slightly pop and then immediately add onions. Cook until slightly brown. Once the onions have cooked, add the chopped tomatoes and mix. Add salt, red chili powder, garam masala, tandoori masala, turmeric, ginger, and garlic. Mix and cook for about 2-3 minutes. Grate the hard-boiled eggs into the pan, add the water, and stir. At this point if you want the consistency a bit more gravy-like then add an extra ounce or so of water. Cook on medium-low heat for about 2-3 minutes. Top with coriander. Serve hot.
Egg keema
#myrecipe
By Radha Nelanti
Jan, 28th
610
Servings
4 persons
Cook Time
20 minutes
Ingredients
9
- 11
Ingredients
- Eggs
- Tomato
- Onion
- Ginger garlic paste
- Garam masala
- Turmeric powder
- Water
- Red chilli powder
- Salt
- Oil
- Pepper powder
