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Keema Per Eeda - Downloadable Recipe
  • Keema Per Eeda - Downloadable Recipe
  • Keema Per Eeda - Downloadable Recipe
Keema Per Eeda - Downloadable Recipe

Keema Per Eeda - Downloadable Recipe

This moreish mince and egg dish topped with crispy potato matchsticks originates from the Parsi community in India.

To make this recipe, you'll need:

HALDI BLEND: 3 tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: ¾ tsp
Description

This moreish mince and egg dish topped with crispy potato matchsticks originates from the Parsi community in India, who established Mumbai's famous Irani cafes (the inspiration for the British restaurant chain Dishoom). It's best enjoyed for brunch with bread rolls to mop up the sauce and a nice cup of chai on the side!
More Info

Curry Legend Club Recipe

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 1 hour 5 mins

Origin: India
Shopping List

  • 500g lamb mince or use 300g veggie mince (results in the same volume when cooked)
  • 1 large floury potato (about 250g total weight)
  • 1 onion
  • 3 cloves of garlic
  • Fresh ginger
  • 10g bunch of coriander (optional)
  • 3 tomatoes
  • 4 eggs (any size)
  • 1 tbsp tomato puree
  • 1 tbsp vinegar (white wine or cider vinegar is best)
  • 1 tsp sugar
Blends Needed

HALDI BLEND: 3 tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: ¾ tsp
Goes Great With

Bread rolls and a cup of chai!
Also Works a Treat With

Beef mince instead of lamb

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