North Indian Egg Keema Matar

Heat oil in a wide pan. Add cumin seeds and let them splutter.

Add finely chopped onions and fry on medium-high heat until they turn dark golden brown.

Add the ginger-garlic paste and sauté for a minute until the raw smell is gone.

Add chopped tomatoes, turmeric, red chilli powder, and the meat masala (or garam masala). Cook the mixture, mashing the tomatoes with your spatula, until oil separates from the edges.

Add the green peas and water. Cover and cook for 5 minutes so the peas soften and the gravy forms a thick base.

5 min

Remove the lid and add the grated boiled eggs along with salt. Gently mix the eggs into the spicy base. Be careful not to mash them into a paste; you want to retain the 'mince' texture.

Cook on medium heat for 3-4 minutes so the egg whites absorb the masala flavors.

3–4 min

Turn off the heat, garnish heavily with fresh coriander, and serve hot.