Anda Keema
PakistaniPakistani RecipesDesi eggsMedium
Spiced minced chicken cooked with onions and tomatoes, finished with eggs cracked on top — a hearty Pakistani keema-and-egg dish for roti or paratha.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 250 g chicken mince (keema)
- 3 eggs
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, chopped
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander and ginger julienne for garnish
Method
- Heat oil and fry the onions until golden.
- Add ginger-garlic paste, then the chicken mince. Fry on high heat for 5 minutes, breaking it up.
- Add tomatoes, green chillies and all the dry spices. Cover and cook on low heat for 12–15 minutes until the mince is cooked and the oil separates.
- Make 3 wells in the mince and crack an egg into each. Cover and cook on low heat for 4–5 minutes until the whites are set.
- Garnish with coriander and ginger, and serve hot with roti or paratha.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)28 g
Fat (estimate)21 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the mince fully before adding the eggs — the eggs only need a few minutes to set. Food safety: mince must be cooked through with no pink parts, and egg whites fully set. Allergens: contains egg. Substitute: use beef mince instead of chicken, or add peas in step 3.