KEEMA ANDA CURRY Ingredients 250 grams chicken mince (keema) 4 eggs (anda), boiled and peeled 1 tablespoon oil 1 teaspoon cumin seeds (jeera) 1 large onion, finely chopped Salt to taste 1 tablespoon ginger-garlic paste 1 tablespoon red chilli paste 1 cup fresh tomato puree 1 teaspoon red chilli powder 1 teaspoon coriander powder ¼ teaspoon turmeric powder ½ teaspoon cumin (jeera) powder 1 teaspoon garam masala powder Crushed black peppercorns to taste 1 tablespoon butter ½ tablespoon chopped fresh coriander leaves Fresh coriander sprig for garnishing Method 1. Heat oil in a non-stick pan. Add cumin seeds and onion, mix and sauté well. 2. Add salt, ginger-garlic paste and red chilli paste, mix and cook for a minute. 3. Add tomato puree and mix well. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix and cook till the oil separates from the masala. 4. Add chicken mince and mix well. Add salt and mix. Add garam masala powder and crushed peppercorns, mix and cook till the mince is fully done. 5. Cut the eggs into wedges and add alongwith butter and coriander leaves and let it get heated through. 6. Garnish with coriander sprig and serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor