Sali Kheema par Eedu
This Parsi favorite layers spiced minced meat with crisp potato straws and softly set eggs for a rich, comforting dish. It feels special enough for a weekend meal, yet the cooking is straightforward and deeply satisfying.
For 4 servings
- prep · ~10 min
Prepare the potatoes and aromatics.
1.Cut the potato into very thin matchsticks and rinse well to remove excess starch.2.Pat the potato completely dry so the sali turns crisp in the oil.3.Chop the onion, tomato, green chili, and cilantro, and keep everything ready by the stove.TIPDry potato matchsticks fry better and stay crisp longer. - fry · ~15 min
Fry the sali.
1.Heat the oil for frying in a deep pan over medium heat.2.Add the potato matchsticks in batches and fry until light golden and crisp, 4 to 5 minutes per batch.3.Lift them out and drain well before the next batch.TIPDo not overcrowd the pan or the potatoes will soften instead of crisping. - saute · ~8 min
Cook the onion base.
1.Heat 2 tbsp oil in a wide pan over medium heat.2.Add the onion and cook until soft and lightly golden, 5 to 7 minutes.3.Add the green chili and ginger-garlic paste and cook for 1 minute until the raw smell disappears. - saute · ~6 min
Build the kheema masala.
1.Add the tomato and cook until soft and pulpy, 4 to 5 minutes.2.Stir in turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.3.Cook the masala for 1 minute so the spices bloom in the oil.TIPA well-cooked masala gives the mince a fuller flavor and keeps it from tasting flat. - simmer · ~20 min
Cook the kheema.
1.Add the mutton mince and break it up well so there are no large lumps.2.Cook on medium heat until the mince changes color and starts releasing its juices, 5 to 6 minutes.3.Pour in the water, cover, and cook until the mince is tender and the mixture is mostly dry, 12 to 15 minutes.4.Stir in the lemon juice and half the cilantro.TIPKeep the kheema semi-dry so the eggs sit neatly on top and the sali stays crisp. - assemble · ~2 min
Spread the kheema and make wells for the eggs.
Spread the cooked kheema evenly in the pan. Make 4 shallow wells with the back of a spoon and sprinkle a little of the fried potato over the top.
- saute · ~6 min
Crack in the eggs and cook gently.
Crack 1 egg into each well. Cover the pan and cook on low heat for 4 to 6 minutes, until the whites are just set and the yolks are still a little soft. Sprinkle black pepper over the eggs.
TIPUse low heat so the bottom does not catch before the eggs set. - garnish · ~1 min
Top with the remaining sali and cilantro.
Scatter the rest of the crisp potato and the remaining cilantro over the kheema just before serving so the topping keeps its crunch.
- serve
Serve hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the potato matchsticks until the water runs clearer, then dry thoroughly so the sali fries crisp instead of steaming.
- 2Fry the potato in small batches and stop at light golden; it will deepen slightly as it drains.
- 3Cook the tomato masala until the oil starts separating, or the kheema can taste watery and unfinished.
- 4Break up the mince well as soon as it hits the pan so the kheema stays loose rather than clumpy.
- 5Reduce the kheema to a semi-dry consistency before adding eggs, otherwise the whites will spread and not sit neatly.
- 6Make shallow wells in the mince before cracking in the eggs to help keep each yolk centered.
- 7Add the final layer of sali only at the table or just before serving so it stays audibly crisp.
- 8If making ahead, reheat only the kheema base first and cook the eggs fresh for the best texture.
Adapt it for your goals.
Chicken
Use chicken mince for a lighter, quicker-cooking version with the same spiced masala and egg topping.
beefBeef
Swap in beef mince for a deeper, heartier kheema; simmer until the mixture is nicely reduced before adding eggs.
extra spicyExtra-spicy
Increase green chili and red chili powder if you want a hotter, more robust version to balance the rich eggs and potatoes.
oven finishedOven-finished
Transfer the cooked kheema to a baking dish, crack in the eggs, and bake until the whites set for easier serving to a group.
Why this is on our healthy list.
Rich in Protein
Mutton mince and eggs make this dish filling and satisfying, with substantial protein in each serving.
Herb and Tomato Goodness
Tomato, onion, green chili, cilantro, and lemon add freshness along with plant compounds that round out the rich meat.
Energy-Providing Meal
Potatoes and eggs add comforting carbohydrates and fats, making this a hearty meal suited to brunch or dinner.
Frequently asked questions
Yes. Cook the kheema fully, cool it, and refrigerate it. Reheat the base gently, then crack in the eggs and add the sali just before serving.
