Anda 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.
For 4 servings
7 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 4 eggs in a saucepan, cover with cold water by at least an inch.
- c.Bring to a rolling boil over high heat, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
- d.Drain the hot water and transfer eggs to an ice bath for 5 minutes to stop the cooking process.
- e.Peel the eggs and make 2-3 shallow slits on each with a knife. This helps them absorb the gravy. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Brown the Kheema
- b.Add the mutton kheema to the pan. Increase the heat to high.
- c.Using a spatula, break up any lumps and sauté continuously for 7-8 minutes until the kheema changes color from pink to brown and is well-seared.
- 4
Step 4
- a.Add Spices and Tomatoes
- b.Reduce the heat to low. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- c.Stir and cook for 1 minute until the spices are fragrant, being careful not to burn them.
- d.Add the tomato puree. Increase heat to medium and cook for 6-8 minutes, stirring occasionally, until the oil begins to separate from the masala.
- 5
Step 5
- a.Incorporate Yogurt and Simmer
- b.Turn the heat to the lowest setting. Add the whisked yogurt and stir immediately and continuously for 2 minutes to prevent it from curdling.
- c.Once the yogurt is fully incorporated, add 1 cup of hot water and mix well.
- d.Bring the curry to a gentle simmer.
- 6
Step 6
- a.Cook the Kheema
- b.For Pressure Cooker: Secure the lid and cook on medium heat for 3-4 whistles. Let the pressure release naturally.
- c.For Pan Cooking: Cover the pan with a tight-fitting lid and simmer on low heat for 25-30 minutes, or until the mutton is tender and the gravy has thickened. Stir occasionally.
- 7
Step 7
- a.Finish and Garnish
- b.Once the kheema is cooked, gently place the slit hard-boiled eggs into the gravy.
- c.Sprinkle the garam masala over the top.
- d.Stir gently to coat the eggs, cover, and let it simmer for another 5 minutes for the eggs to absorb the flavors.
- e.Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, marinate the kheema with a little ginger-garlic paste, salt, and turmeric for 30 minutes before cooking.
- 2Properly browning the onions (birista) is the secret to a rich, authentic Mughlai gravy.
- 3Always add yogurt on the lowest heat and stir continuously to ensure a smooth, creamy gravy without any splitting.
- 4For an extra layer of texture and flavor, lightly fry the peeled, hard-boiled eggs in 1 tsp of oil until golden before adding them to the curry.
- 5Let the finished dish rest for at least 10-15 minutes. This allows the flavors to meld together beautifully.
Adapt it for your goals.
Vegetarian
Replace mutton kheema with crumbled paneer or soya granules. Adjust cooking time accordingly as they cook much faster.
SpicierSpicier
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.
Richer GravyRicher Gravy
Add 1-2 tablespoons of cashew paste or fresh cream at the end of cooking for a richer, creamier consistency.
Different MeatDifferent Meat
This recipe works well with minced chicken or turkey. Reduce the cooking time in Step 6 as chicken cooks faster than mutton.
Why this is on our healthy list.
Excellent Source of Protein
Both mutton and eggs provide high-quality complete protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Iron
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.
Energy Boosting
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.
Supports Immune Function
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.
Frequently asked questions
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.