Puffy Egg and Mince Curry [Puffy Anda Qeema Recipe]

Ingredients

For the Mince

• Mince 1 kg [I used chicken, you can use mutton or beef too]
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Salt 1/2 tbsp
• Turmeric powder 1/4 tbsp

For the Gravy

• Oil 1/2 cup
• Cinnamon sticks 2 [1 inch pieces]
• Green cardamom 4
• Black cardamom 2
• Cloves 4
• Black peppercorns 10
• Bay leaf 2
• Onions 2 big chopped
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Green chilies 2-3
• Tomatoes 2-3 big
• Salt as needed
• Red chili powder 1/2 tbsp
• Turmeric powder 1/4 tbsp
• Coriander powder 1 tbsp
• Cumin powder 1/2 tbsp
• Peas 1 cup
• Eggs 4
• Garam masala 1/2 tbsp
• Fresh coriander for garnishing

Preparation

1. In a pot, add mince and cover with water. Add salt, turmeric powder, ginger and garlic and boil until the mince is thoroughly cooked. Strain the mince and keep aside. Reserve the stock to prepare the gravy.
2. In a separate pot, add oil and saute cinnamon, green and black cardamom, cloves, black peppercorns and bay leaves until fragrant.
3. Add chopped onions and fry until golden.
4. Add ginger paste and garlic paste and stir for a minute until the raw smell goes off.
5. Add green chilies, stir for a minute until fragrant.
6. Add chopped tomatoes and add a little bit of stock to help the tomatoes cook faster. Cover and cook the oil is separate from the gravy.
7. Add salt, red chili powder, turmeric powder, coriander powder and cumin powder. Cook for a minute until fragrant.
8. Add peas, 1 cup of stock, cover and cook until the peas are fully cooked.
9. Now add the mince along with 1/2 cup of stock. Cover and cook until the moisture has evaporated.
10. Lastly, crack 4 eggs in the mince, mix gently and cover and allow to cook for 5-7 minutes on low flame.
11. Take the lid off and mix well. Sprinkle some garam masala and fresh coriander.
12. Enjoy with roti or naan.

Print Recipe

Puffy Anda Qeema Recipe

Author: Naush

Ingredients

For the Mince

• Mince 1 kg [I used chicken, you can use mutton or beef too]
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Salt 1/2 tbsp
• Turmeric powder 1/4 tbsp

For the Gravy

• Oil 1/2 cup
• Cinnamon sticks 2 [1 inch pieces]
• Green cardamom 4
• Black cardamom 2
• Cloves 4
• Black peppercorns 10
• Bay leaf 2
• Onions 2 big chopped
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Green chilies 2-3
• Tomatoes 2-3 big
• Salt as needed
• Red chili powder 1/2 tbsp
• Turmeric powder 1/4 tbsp
• Coriander powder 1 tbsp
• Cumin powder 1/2 tbsp
• Peas 1 cup
• Eggs 4
• Garam masala 1/2 tbsp
• Fresh coriander for garnishing

Instructions

• In a pot, add mince and cover with water. Add salt, turmeric powder, ginger and garlic and boil until the mince is thoroughly cooked. Strain the mince and keep aside. Reserve the stock to prepare the gravy.
• In a separate pot, add oil and saute cinnamon, green and black cardamom, cloves, black peppercorns and bay leaves until fragrant.
• Add chopped onions and fry until golden.
• Add ginger paste and garlic paste and stir for a minute until the raw smell goes off.
• Add green chilies, stir for a minute until fragrant.
• Add chopped tomatoes and add a little bit of stock to help the tomatoes cook faster. Cover and cook the oil is separate from the gravy.
• Add salt, red chili powder, turmeric powder, coriander powder and cumin powder. Cook for a minute until fragrant.
• Add peas, 1 cup of stock, cover and cook until the peas are fully cooked.
• Now add the mince along with 1/2 cup of stock. Cover and cook until the moisture has evaporated.
• Lastly, crack 4 eggs in the mince, mix gently and cover and allow to cook for 5-7 minutes on low flame.
• Take the lid off and mix well. Sprinkle some garam masala and fresh coriander.
• Enjoy with roti or naan.