Sali Kheema par Eedu

Instructions

1. 1

   Sauté Aromatics

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
   • Add the finely chopped onions and a pinch of salt. Cook for 12-15 minutes, stirring occasionally, until they are deeply golden brown. This caramelization is crucial for the flavor base.
2. 2

   Cook the Kheema

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Increase the heat to high and add the mutton kheema. Use a spatula to break up any lumps and cook for 7-8 minutes, until the mince changes color from pink to brown and all the moisture has evaporated.
3. 3

   Build the Gravy

   • Reduce the heat to medium-low. Add the powdered spices: turmeric, Kashmiri red chili powder, coriander powder, and cumin powder, along with the salt. Stir and cook for 1 minute until fragrant.
   • Pour in the tomato puree. Mix well and cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating from the sides of the pan.
4. 4

   Simmer to Perfection

   • Add the hot water, white vinegar, and grated jaggery. Stir everything together to combine.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, allowing the kheema to become tender and the flavors to meld. The gravy should be thick but not completely dry.
5. 5

   Cook the Eggs (par Eedu)

   • Stir in the garam masala. Using the back of a spoon, create four small indentations or 'wells' in the surface of the cooked kheema.
   • Carefully crack one egg into each well, being careful not to break the yolks.
   • Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 5-7 minutes. The egg whites should be set and opaque, while the yolks remain runny and jammy.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Just before serving, sprinkle a liberal amount of crispy sali over the top of the dish.
   • Serve immediately with soft pav (bread rolls), roti, or naan to soak up the delicious gravy.