Egg Kheema

Instructions

• Heat up oil in a pan and add besan.
• Lightly roast the besan to remove the raw taste of it.
• Roast besan on medium heat for about 4-5 minutes.
• When besan changes its color slightly and releases nice aroma, turn off the gas and take it out into a bowl.
• In another pan, heat up oil.
• Add onion and fry on medium heat until it turns soft and starts to turn light golden in color.
• Roughly chop the eggs and keep them aside. Do not chop the eggs finely.
• You can grate the eggs too if you want.
• When onion begins to turn light golden add tomato, ginger-garlic paste, red chili powder, garam masala, coriander powder and mix well.
• Cook for another 3-4 minutes.
• If you feel the masala is getting dry, add a little water and continue to cook.
• When tomatoes are nicely cooked, mashed well with onion add about 1/4 cup water.
• Mix well and roasted besan. Besan gives nice binding to the gravy.
• Add salt and mix well.
• If you want the gravy thinner then you can increase the quantity of water.
• Cook for another 2 minutes.
• Add chopped eggs and mix well.
• Cover and cook on medium heat for another 3-4 minutes.
• Remove the lid and mix well again.
• Add coriander leaves and mix well. Egg kheema is already.
• You can have egg kheema with roti, chapatti, fulka or naan too.
• It goes well with plain boiled rice.