Keema Per Eedu Recipe

Heat a large skillet or heavy-bottomed pan over medium heat. Add the oil or ghee and let it warm.

Add the finely chopped onion and sauté until translucent and beginning to brown at the edges, about 6–8 minutes, stirring frequently to avoid burning.

Add the minced garlic, minced ginger, and chopped green chilies. Cook 1–2 minutes until fragrant.

Add the ground coriander, ground cumin, turmeric, red chili powder, and half the salt. Stir the spices into the onion mixture and cook 30–60 seconds to bloom the flavors.

Add the ground meat to the pan. Break it up with a spoon or spatula and spread it out so it browns rather than steams. Cook over medium-high heat 6–8 minutes, stirring occasionally, until most of the meat is browned.

Once browned, add the chopped tomato and the remaining salt. Stir to combine and reduce heat to medium–low. Cook 6–8 minutes until the tomato softens and begins to break down.

Pour in about 60 ml (1/4 cup) water, stir, and simmer uncovered for 8–10 minutes until the mixture thickens slightly but remains moist — keema should be saucy enough to coat a spoon.

Stir in garam masala and chopped cilantro, then taste and adjust seasoning with lemon juice and additional salt or chili if needed. Keep the keema warm on the lowest heat while you prepare the eggs.

In a separate nonstick skillet, heat the butter or ghee over medium heat until it foams.

Crack eggs one at a time into the pan, spacing them so they do not touch (or cook in batches). Season each egg with a pinch of salt (total 1/2 tsp divided) and a sprinkle of freshly ground black pepper.

Fry eggs sunny-side up, basting with the hot butter/ghee for even cooking, until whites are set and edges are crisped to your liking, about 3–4 minutes. For runny yolks, cook less; for firmer yolks, cover the pan for 1–2 minutes or flip and cook briefly.

To assemble, spoon a generous portion of hot keema onto a serving platter or individual plates. Make shallow wells in the keema and place 1 fried egg in each well (1 egg per serving).

Garnish with the remaining chopped cilantro and serve immediately with lemon wedges on the side. Keema per Eedu is traditionally eaten with naan, paratha, or steamed rice.