Anda Shami Kebab
These pan-fried kebabs bring together eggs, chana dal, minced meat, and warm spices in a soft, flavorful patty with a lightly crisp outside. They make a satisfying snack or side with chutney and onion rings.
For 8 servings
- prep · ~30 min
Soak the chana dal and prep the eggs.
1.Rinse the chana dal well and soak it in water for 30 minutes.2.Boil the eggs until hard boiled, then peel them.3.Chop the boiled eggs finely and set aside. - pressure cook · ~25 min
Cook the keema and dal mixture.
1.Add mutton keema, soaked chana dal, ginger, garlic, cumin seeds, black peppercorns, cinnamon, cloves, green cardamom, turmeric powder, red chili powder, salt, and water to a pressure cooker.2.Mix once, close the lid, and pressure cook on medium heat for 15 minutes.3.Let the pressure release naturally before opening the cooker.TIPCook until the mixture is fairly dry. Extra moisture makes the kebabs hard to shape. - saute · ~7 min
Dry out the mixture and add the aromatics.
1.Transfer the cooked mixture to a pan if any liquid remains.2.Cook on low heat until the moisture dries out and the mixture holds together.3.Add onion, green chili, garam masala, coriander leaves, and mint.4.Cook for 2 to 3 minutes, then let the mixture cool.TIPCool the mixture before shaping so the kebabs stay firm and do not crack. - mix · ~7 min
Grind and shape the kebabs.
1.Grind the cooled keema and dal mixture to a coarse, smooth paste.2.Mix in the chopped boiled eggs.3.Divide into 8 equal portions and shape each one into a flat round kebab. - fry · ~8 min
Shallow fry the kebabs.
1.Heat ghee in a heavy pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook until golden and lightly crisp on one side, about 3 to 4 minutes.4.Flip gently and cook the other side for 3 to 4 minutes more.TIPTurn them gently with a flat spatula. Shami kebabs are soft when hot. - serve
Serve the anda shami kebab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the keema-dal mixture down until almost dry before grinding; any extra moisture makes the kebabs fragile.
- 2Let the cooked mixture cool fully before shaping, or the fat softens and the patties can crack in the pan.
- 3Pulse the mixture to a coarse-smooth paste, not a wet puree, so the kebabs keep a classic shami texture.
- 4Finely chop the boiled eggs so they distribute evenly and do not create weak spots while shaping.
- 5If the mixture feels too soft, chill the shaped kebabs for 20 to 30 minutes before shallow frying.
- 6Use a heavy pan and medium heat so the outside turns golden before the inside becomes too soft.
- 7These freeze well: shape, separate with parchment, and fry straight from thawed or lightly chilled.
Adapt it for your goals.
Low-oil
Pan-sear with less ghee on a well-seasoned skillet or brush the kebabs lightly and air-fry for a lighter finish.
spicierSpicier
Add an extra green chili and a little more red chili powder for a hotter, sharper kebab that pairs well with yogurt chutney.
chickenChicken
Swap mutton keema for chicken keema for a milder, leaner version with the same shami-style texture.
egg centeredEgg-centered
Shape the kebabs around a small piece of boiled egg in the center for a more pronounced anda bite in each patty.
Why this is on our healthy list.
Protein-Rich Combination
Mutton keema and eggs make these kebabs especially satisfying and helpful for a filling meal or snack.
Added Fiber from Chana Dal
The split chickpeas bring plant fiber and body, balancing the richness of the meat and eggs.
Herb and Spice Benefits
Ginger, garlic, mint, coriander, and whole spices add aroma and useful plant compounds along with flavor.
Frequently asked questions
The mixture is usually too wet or too warm. Dry it further after pressure cooking, cool it completely, and chill the shaped kebabs before frying if needed.
