Kheema Par Eedu | How to make Kheema Par Eedu

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By Alok 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 (9 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 a delicious dish which is enjoyed by the people of every age group. The recipe by Alok Verma teaches how to make Kheema Par Eedu step by step in detail. This makes it easy to cook Kheema Par Eedu in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Kheema Par Eedu at home. This amazing and mouthwatering Kheema Par Eedu takes 15 minutes for the preparation and 25 minutes for cooking. The aroma of this Kheema Par Eedu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kheema Par Eedu is a good option for you. The flavour of Kheema Par Eedu is palatable and you will enjoy each and every bite of this. Try this Kheema Par Eedu and impress your family and friends.

  • 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
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