Keema With Fried Egg

Sheetal Mahurkar's Egg Over Keema recipe uses few ingredients and cracking an egg on top before serving, provides an interesting flavour.

Ingredients

• 500 gm keema or minced meat, preferably mutton
• 2 tbsp ginger-garlic paste
• 1 tsp haldi or turmeric powder
• 2 large onions, finely chopped
• 2 green chillies

Ingredients, continued

• 1 tsp red chilly powder
• 1 tsp garam masala powder
• Salt to taste, about 1½ tsp
• 3 tbsp oil
• 1 egg
• Handful fresh green dhania or coriander leaves or cilantro

Method

• Marinate the keema with ginger-garlic paste.
  Keep aside for an hour.
• Heat the oil in a pressure cooker over medium heat and add the green chillies, chopped onions and fry till golden brown.
  
  

Method, continued

• Add the turmeric powder, red chilly powder, garam masala powder.
  Saute well.
  Now add the kheema and salt.
• Cook for 10-15 minutes.
• Add 1 cup water and pressure cook over medium heat for 3 whistles.
  Take off heat and cool.

Method, continued

• Once the pressure releases, open up & return to medium-low heat and cook further to dry up the keema.
• Transfer the mixture to a frying pan and crack the egg over it.
  Cover and cook for 5 minutes more till the egg is cooked.
  Garnish with chopped coriander.
• Serve hot with your choice of bread or flatbread; serves 2.

Tips
Keema is eaten with different bread: Choose between butter-fried paav or rotis or Kerala parotta or parathas or puris or Goan poi.
Consider adding a handful of green peas after you open the pressure cooker and reheat the keema.
And a dash of ghee.
Also, if you prefer add one medium-sized potato, peeled and chopped while cooking the raw keema.