Kheema Par Eedu | How to make Kheema Par Eedu

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ByAlok Verma
Created on 23rd Aug 2016
  • Kheema Par Eedu, How to make Kheema Par Eedu
Kheema Par Eeduby Alok Verma
  • Kheema Par Eedu | How to make Kheema Par Eedu (8 likes)

  • 1 review
    Rate It!
  • By Alok Verma
    Created on 23rd Aug 2016

About Kheema Par Eedu

Sinful, spicy and full of proteins, this Parsi classic certainly takes precedence over what you’re currently eating.

Kheema Par Eedu is an aromatic, flavorful and delicious dish which is very much popular in Parsee. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kheema Par Eedu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kheema Par Eedu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kheema Par Eedu by Alok Verma in step by step with pictures so you can easily learn how to cook the perfect Kheema Par Eedu at your home without any difficulties. Kheema Par Eedu is one of the representative dishes of Parsee which you can serve in any special occasions.

  • Prep Time15mins
  • Cook Time25mins
  • Serves3People
Kheema Par Eedu

Ingredients to make Kheema Par Eedu

  • 4 Eggs
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp cumin powder
  • 3 tbsp ghee
  • 3 Green Chillies, seeded, halved
  • 2 Tomatoes, roughly chopped
  • 3 Onions, finely chopped
  • 200 gms Mutton Kheema (minced meat)
  • ½ tsp Ginger Garlic paste
  • 1 tbsp chopped coriander
  • 2 tbsp White Vinegar
  • 1 tsp white sugar
  • Salt, to taste

How to make Kheema Par Eedu

  1. Heat ghee in a large frying pan. Add the finely chopped onions and fry till light brown.
  2. Add mutton keema and sauté till brown.
  3. Add the rest of the ingredients, except eggs, to the pan and let it all cook until the mince is done, adding water if necessary.
  4. After the mince is properly cooked, make depressions in the pan and break an egg in each depression, sprinkle a little salt on each and cook for 2-3 minutes or until the eggs are half fried and still slightly runny.
  5. Serve hot with pav, roti or steamed rice.
My Tip: You can cook the eggs for 4-5 minutes if you don’t prefer runny eggs.

Reviews for Kheema Par Eedu (1)

Asha Sharmaa year ago
Classic parsi dish for sure