Kheema Par Eeduby Alok Verma

  • Kheema Par Eedu, How to make Kheema Par Eedu
Kheema Par Eeduby Alok Verma
  • Kheema Par Eedu (5 likes)

  • By Alok Verma|
    Last updated on Feb 19th
  • Prep Time15mins
  • Cook Time25mins
  • Serves3People
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


  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.
    comment 2
    Asha Sharma 7 months ago

    Classic parsi dish for sure

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