LifeStyle Egg keema By whizfeed Posted on June 19, 2018 3 min read 0 0 359 Share on Facebook Share on Twitter Share on Google+ Share on Linkedin Egg Keema whizfeed Wants to try Egg keema home cooking Keema (aka kheema or qeema) is traditionally a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Try this great variation to the classic recipe using Hard Boiled Eggs – a perfect protein-packed delight for vegetarians who eat eggs, egg keema recipe. Ingredients For Egg Keema: Oil – 2 Tbsp Bay Leaf – 1 Cinnamon Stick – 1-inch piece Black Cardamom – 1 Green Cardamom – 2 Whole Cloves – 2 Onion – 1 large, finely chopped Ginger – 2 tsp, minced Garlic – 2 tsp, minced Green Chilies – to taste, finely chopped Turmeric Powder – 1/2 tsp Red Chili Powder – to taste Salt – to taste Coriander Powder – 2 tsp Cumin Powder – 1 tsp Tomatoes – 2 large, pureed Hard Boiled Eggs – 6, peeled and grated Frozen Green Peas – 1/2 cup Garam Masala – 1/2 tsp Water – 1/2 cup or little more Cilantro – finely chopped for garnishing How to make Egg Keema Heat Oil in a medium non-stick pan on medium heat. Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently. Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture. Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between. Remove cover and continue to cook until oil starts to separate from the mixture again. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well. Add grated hard-boiled eggs, salt, and a little water and mix well. Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 minutes. Garnish with fresh Cilantro.