Anda Keema
A hearty, protein-packed scramble where spiced mutton mince meets softly cooked eggs. This quick one-pan dish brings together the richness of keema masala with fluffy egg curds, making it a beloved roadside and home-style favourite across North India. Best sopped up with fresh pav or roti.
For 4 servings
- prep
Crumble the mutton mince and beat the eggs.
1.Take the mutton mince out of the fridge and let it sit for 10 minutes.2.Break the mince apart with a fork so there are no large clumps.3.Crack 3 eggs into a bowl, add a pinch of salt, and beat lightly until combined. - saute · ~8 min
Cook the onions until golden.
1.Heat 2 tbsp oil in a kadai over medium heat.2.Add the chopped onions and sauté for 6-8 minutes until deep golden brown.3.Stir frequently to prevent burning, scraping up any bits that stick.TIPDon't rush the onions — a rich golden colour guarantees a deeper, sweeter keema flavour. - saute · ~9 min
Build the masala base.
1.Add 1 tbsp ginger-garlic paste and slit green chilies to the golden onions.2.Sauté for 1 minute until the raw smell is gone.3.Add the chopped tomatoes, turmeric, red chili powder, cumin powder, and salt.4.Cook, mashing the tomatoes, until they soften and the oil starts to separate at the edges (5-7 minutes). - saute · ~15 min
Brown the minced mutton in the masala.
1.Add the crumbled mutton mince to the pan.2.Break it up continuously with the spatula for the first 5 minutes so it doesn't clump.3.Continue cooking on medium-high heat, stirring occasionally, until the mince is well browned and any released water has evaporated (12-15 minutes).TIPLet the mince sear without moving for the first minute, then break it up — this builds a deeper flavour. - mix · ~3 min
Scramble the eggs into the keema.
1.Reduce the heat to low.2.Pour the beaten eggs evenly over the cooked keema.3.Gently fold and scramble the eggs into the meat for 2-3 minutes, until they form soft curds and are just set.TIPKeep the heat low and stop when the eggs are still glossy — they'll finish cooking with the residual heat. - garnish
Finish and serve the anda keema.
1.Turn off the heat and sprinkle garam masala over the top.2.Drizzle with lemon juice and garnish generously with chopped coriander leaves.3.Serve immediately with pav, roti, or plain paratha.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed kadai or pan to prevent the keema from sticking during browning.
- 2Let the mutton mince come to room temperature before cooking for even browning.
- 3Cook the onions until deep golden brown, not just translucent, for maximum sweetness.
- 4Don't overcrowd the pan when browning the mince; work in batches if needed.
- 5Stop scrambling the eggs while they are still slightly glossy; residual heat will finish cooking.
- 6For a richer flavour, substitute ghee for oil when cooking the onions.
Adapt it for your goals.
Low-oil
Replace the 2 tbsp oil with 1 tbsp oil and cook the onions in a non-stick pan with a splash of water to soften—reduces fat without sacrificing flavour.
high proteinHigh-protein
Add 100 g paneer cubes or 200 g chopped mushrooms after browning the mince for extra protein and texture.
jainJain
Substitute the mutton mince with 300 g grated beetroot or 200 g soya granules (soaked and minced) to keep the dish plant-based while mimicking the texture.
veganVegan
Swap eggs with 150 g crumbled extra-firm tofu seasoned with kala namak (black salt) for an eggy flavour, and use vegan butter or oil instead of ghee.
Why this is on our healthy list.
High in Iron and Zinc
Mutton mince is a rich source of heme iron and zinc, which support oxygen transport and immune function.
Protein-Packed Meal
The combination of mutton and eggs delivers a complete protein profile, aiding muscle repair and satiety.
Rich in Antioxidants
Turmeric, cumin, and coriander provide anti-inflammatory antioxidants and aid digestion.
Frequently asked questions
Yes, chicken mince works well, but it cooks faster and has less fat, so reduce browning time to 8-10 minutes and add 1 tbsp extra oil if needed.
