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A rich and hearty Mughlai curry featuring flavorful minced mutton (kheema) and hard-boiled eggs simmered in a fragrant, spiced tomato-onion gravy. Perfect with naan or roti for a satisfying meal.
For 4 servings
Prepare the Eggs
Sauté Aromatics
Brown the Kheema
A rich and hearty Mughlai curry featuring flavorful minced mutton (kheema) and hard-boiled eggs simmered in a fragrant, spiced tomato-onion gravy. Perfect with naan or roti for a satisfying meal.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 551.38 calories per serving with 31.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Spices and Tomatoes
Incorporate Yogurt and Simmer
Cook the Kheema
Finish and Garnish
Replace mutton kheema with crumbled paneer or soya granules. Adjust cooking time accordingly as they cook much faster.
Increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper powder along with the garam masala.
Add 1-2 tablespoons of cashew paste or fresh cream at the end of cooking for a richer, creamier consistency.
This recipe works well with minced chicken or turkey. Reduce the cooking time in Step 6 as chicken cooks faster than mutton.
Both mutton and eggs provide high-quality complete protein, which is essential for muscle building, tissue repair, and overall body function.
Mutton is a fantastic source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
The combination of protein and healthy fats in this dish provides sustained energy, making it a hearty and satisfying meal that keeps you full for longer.
This dish contains essential minerals like zinc from mutton and selenium from eggs, both of which play a vital role in supporting a healthy immune system.
Anda Kheema is a high-protein dish thanks to the mutton and eggs. However, it can be high in fat and calories. To make it healthier, use lean minced mutton, reduce the amount of ghee/oil, and serve it with whole wheat roti.
A typical serving of Anda Kheema (around 1 cup or 335g) contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Absolutely! Chicken kheema is a great alternative. It cooks much faster, so you'll only need to simmer or pressure cook it for about 10-15 minutes in Step 6.
The key is to lower the heat to an absolute minimum before adding the yogurt. Also, make sure the yogurt is whisked well and at room temperature. Stir continuously for 1-2 minutes after adding it until it's fully incorporated into the masala.
It pairs wonderfully with Indian breads like naan, roti, paratha, or soft bread rolls (pav). It can also be served alongside steamed basmati rice and a simple kachumber salad.
You can store leftover Anda Kheema in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
