Egg Kheema is an egg delicacy cooked perfectly with garlic, onion, tomatoes with garam masalas. To give texture, boiled egg’s yellow part was added in the bhuna masala and in the end grated egg white was added. The dish was end with cilantro. Also some cilantro leaves were used for garnishing.
- 2 tbsp Butter
- 6 Eggs Boiled
- 1/2 cup Water
- 2 Onions Chopped
- 2 Tomatoes Chopped
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Green Chilli Paste
- 1/4 cup Coriander To add in Gravy and Garnish
- 1 tbsp Red Chilli Powder
- 1.5 tbsp Garam Masala
- Salt To Taste
In a pan, add 2 tbsp Butter. Let the butter melt.
Add ginger-garlic paste along with green chilli paste. Saute it for about 30-45 seconds or until the raw smell of ginger garlic paste is gone.
Add Onions. Saute until the onions are translucent.
Once Onions are done add chopped tomatoes. Add red chilli powder, garam masala and salt.
Mix it well and cook until fat is separated from masala.
Add boiled egg's yellow part in the masala along with water. Mash the egg yellow with help of potato masher or with spatula. Cook the mixture until water starts boiling.
Add shredded egg whites and coriander. Give it a good mix and cook it further for 2 to 4 minutes.
Turn off the heat. Take the Egg Kheema in a serving bowl. Garnish it with coriander.
Serve hot with toasted buns.