Ingredients for Kheema Anda Curry

4-5 tablespoon Oil

1 tablespoon Cumin Seeds

2-3 Dried Red Chillies

250 grams Chicken Kheema

2 tablespoon Ginger-Garlic paste

3-4 Green Chillies

1/4th teaspoon Turmeric Powder

1 teaspoon Salt

2 tbsp Roasted chickpeas/Gram Chana

3/4th Cup Fried Onion/Birista

3 tablespoon Curds

2 tsp Coriander Powder

Less than 1 teaspoon Chili Powder

1 teaspoon Oil

6 Boiled Eggs

1/4th teaspoon Chilli Powder

2 pinch Turmeric Powder

1/4 teaspoon Salt

1 & 1/2 tablespoon Milk Powder

1/2 teaspoon Dried Fenugreek Leaves

1/4 teaspoon Garam Masala powder

Freshly chopped coriander

Steps for Kheema Anda Curry

Heat 4-5 tablespoon oil in a kadai, when the oil is hot, add 1 teaspoon cumin seeds, 2-3 Dried chilli, 250 grams of Chicken Kheema, add 2 tablespoon ginger -garlic paste, 3-4 green chillies chopped, if you eat less spicy reduce the chilli.

We will use less red chilli powder so that is why we are using more green chillies.

On high flame sauté Chicken Kheema with ginger- garlic paste, cook it for 4-5 minutes stir it continuously, we have fried the Chicken Kheema, now add 1/4th teaspoon turmeric powder , 1/4th teaspoon salt, we have used Chicken Kheema , you can also use Mutton Kheema.

We have not minced the kheema too fine, we have kept it in little pieces you can get it done as you like.

Take 2 tablespoon of roasted gram and make powder in a mixer.

Take 3/4th Cup fried onions and put it in a mixer and crush it.

Take 3 tablespoon of curds, add 2 teaspoon of coriander powder, less than 1 teaspoon chili powder, mix it and keep it ready.

In a pan heat 1 tablespoon oil, when the oil is hot put the 6 boiled eggs in it.

Fry the eggs well on medium flame for 3-4 minutes, until a good coating appears on the egg.

After cooking and frying it for 2-3 minutes, add 1/4th teaspoon chili powder, Pinch of turmeric powder, 1/4th teaspoon salt.

Reduce the flame at this point or the spices may burn, mix the spices and pat them with the eggs so that the eggs get a nice and lovely colour. Cook with the spices for 2 minutes keep stirring a good coating has appeared on the eggs, now off the flame and keep the eggs aside.

Now we will check the kheema since 10 minutes it has been cooking , in between we have done many preparations.

The minced kheema has been cooked quite to an extent. We will cook it more and it will be perfectly tender.

On a very low flame add the curds mixture to the kheema that we have prepared.

Add crushed fried onions, also we have added curds so stir it for 1-2 minutes.

Cook on low flame for 2 minutes and 4-5 minutes on high flame. Roast the spices and curds well.

Add hot water to make gravy, put approximately 1 & 1/2 cup of water that is 350 ml, add powder of roasted gram .

We had prepared 2 tablespoon of gram powder, but we will add 1 tablespoon if required add another.

It will give thickness to the gravy 1 tablespoon is enough for this gravy, keep the other 1 tablespoon in the fridge you can use it next time. There is a secret ingredient that will take toll on your dish that is milk powder.

Add 1 & 1/2 tablespoon of milk powder, your gravy will not be becomes sweet by adding this so do not worry.

It will become very creamy and tasty at this point add milk powder and mix it.

Cook on a low flame, mix it you can see how thick and creamy your gravy is turning.

After adding this increase the flame we are going to add little more water as the water is less, so in total we have added half a litre of water in this gravy.

We have just used 250 grams of Chicken Kheema and 6 boiled eggs yet the gravy is turn to be very rich. You can serve 4-5 people in this gravy.

You can serve this with rice, naan, paratha , roti whatever you like .

Put the eggs that we have prepared on this gravy ,there are many flavours in the oil which we prepared the eggs so put the remaining oil in the pan to this gravy.

Cook the gravy well on low flame for 5-7 minutes. The gravy smells good and is fragnant-ful!!!

When we turn off the flame the gravy turns to be more thick, so always remember when you make the gravy it should not be very thick or else after it cools down it will become more thick, so make a semi gravy and off the flame.

This consistency of the gravy is perfect however one can adjust as per their taste and requirement.

Now add 1/2 teaspoon Kasuri Methi and 1/4th teaspoon garam masala powder give it a light mix.

At this point check the salt, if needed add some as per taste.

Now off the flame, let the gravy rest for 10 minutes

Sprinkle fresh coriander leaves on it and serve hot.

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Points to remember *Egg Curry needs more Oil than usual gravies. You can reduce it if you do not prefer more Oil and consume it when it is hot. *Use hot water for making gravy by doing this the temperature of the dish is maintained.

Eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Also, eggs are among the best dietary sources of choline, an incredibly, important nutrient.