How to Make Indian hard boiled egg keema

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. Watch this how-to video and try this great variation to the classic recipe using hard boiled eggs - a perfect protein packed delight for vegetarians who eat eggs.

Ingredients:

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

Method:

1. Heat Oil in a medium non-stick pan on medium heat.

2. Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds.

3. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently.

4. 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.

5. Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between.

6. Remove cover and continue to cook until oil starts to separate from the mixture again.

7. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well.

8. Add grated hard boiled eggs, salt and a little water and mix well.

12. Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 mintues.

13. Garnish with fresh Cilantro.