Anda Keema Masala is a flavorful and spicy Indian dish that combines boiled eggs (anda) with minced meat (keema). The dish is prepared by cooking the minced meat in a rich and aromatic masala sauce, allowing the flavors to meld together. Here's a step-by-step description of the process:
Heat oil or ghee in a pan, creating a sizzling base for the dish.
Cumin seeds are added to the hot oil, crackling and releasing their earthy aroma, which sets the foundation for the dish's flavor.
Finely chopped onions are sautéed until they turn golden brown, imparting a sweet and caramelized taste to the masala.
Ginger-garlic paste is added, filling the air with its pungent fragrance, and cooked until the raw smell dissipates.
The minced meat (keema) is introduced into the pan, sizzling and browning as it absorbs the flavors of the onions and ginger-garlic paste. The meat is broken down into smaller pieces with a spatula to ensure even cooking.
Tomato puree is added, lending a tangy and slightly sweet taste to the masala. The tomatoes cook down, blending with the other ingredients and forming a thick, rich sauce.
A blend of spices, including turmeric powder, red chili powder, and coriander powder, is sprinkled into the pan, infusing the dish with their vibrant colors and aromatic notes. Salt is added to enhance the overall taste.
Boiled eggs are sliced in half and gently placed into the masala, ensuring they are coated with the flavorful sauce. The eggs provide a contrasting texture and a mild flavor that complements the robustness of the minced meat.
The heat is reduced, allowing the eggs to simmer in the masala, absorbing the flavors and becoming more tender.
Garam masala, a fragrant spice blend, is sprinkled over the dish, adding depth and complexity to the flavors.
Freshly chopped coriander leaves are used as a garnish, lending a vibrant and fresh touch to the Anda Keema Masala.
The final dish is a delightful combination of succulent minced meat, soft and flavorful boiled eggs, and a well-spiced masala sauce. It can be enjoyed with rice, roti, or naan, providing a satisfying and comforting meal that showcases the rich and diverse flavors of Indian cuisine.
To make Anda Keema Masala, which is a spicy Indian dish consisting of eggs (anda) and minced meat (keema), you can follow the recipe below:
Ingredients:
* 4 boiled eggs
* 250 grams minced meat (chicken, mutton, or beef)
* 2 onions, finely chopped
* 2 tomatoes, pureed
* 2 tablespoons vegetable oil or ghee
* 1 tablespoon ginger-garlic paste
* 1 teaspoon cumin seeds
* 1 teaspoon turmeric powder
* 1 teaspoon red chili powder (adjust according to your taste)
* 1 teaspoon coriander powder
* 1/2 teaspoon garam masala
* Salt to taste
* Fresh coriander leaves for garnishing
Instructions:
* Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
* Add the chopped onions to the pan and sauté until they turn golden brown.
* Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
* Add the minced meat (keema) to the pan and cook until it changes color and is cooked through. Break any lumps with a spatula while cooking.
* Once the meat is cooked, add the tomato puree and cook for another 3-4 minutes until the tomatoes are cooked and the oil separates from the masala.
* Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute to let the spices release their flavors.
* Carefully slice the boiled eggs into halves and add them to the pan, gently mixing them with the masala.
* Reduce the heat to low and let the eggs simmer in the masala for 5-7 minutes, allowing them to absorb the flavors.
* Sprinkle garam masala over the dish and give it a final stir.
* Garnish with freshly chopped coriander leaves.
Your Anda Keema Masala is now ready to be served! It goes well with rice, roti (Indian bread), or naan. Enjoy!
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