INGREDIENTS
Cheesy Egg Keema Pav
Servings - 2 - 3
INGREDIENTS
Oil - 1 tablespoon
Salt - 1/2 tablespoon
Red chili - 1/4 teaspoon
Boiled eggs - 4
Oil - 25 milliliters
Butter - 40 grams
Asafoetida - 1/4 teaspoon
Onions - 180 grams
Ginger garlic paste - 1 tablespoon
Salt - 1 teaspoon
Tomato - 90 grams
Green chili - 1 tablespoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Pav bhaji masala - 1 teaspoon
Water - 300 milliliters, divided
Mozzarella cheese - 60 grams
Garam masala - 1 teaspoon
Coriander - 1 teaspoon
PREPARATION
1. Heat 1 tablespoon oil in a pan, add 1/2 tablespoon salt, 1/4 teaspoon red chili and stir well.
2. Add 4 boiled eggs and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Grate the eggs with the help of a food grater. Keep aside.
5. Heat 25 milliliters oil, 40 grams butter in a heavy skillet, add 1/4 teaspoon asafoetida and stir well.
6. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 tablespoon ginger garlic paste, 1 teaspoon salt and mix it well.
8. Now, add 90 grams tomato, 1 tablespoon green chili and mix it well.
9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
10. Add 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon pav bhaji masala and mix it well.
11. Then, add 150 milliliters water and mix it well.
12. Bring it to a boil.
13. Now, add the grated egg in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 150 milliliters water and mix it well.
16. Add 60 grams mozzarella cheese, 1 teaspoon garam masala and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 teaspoon coriander and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Garnish with coriander and boiled eggs.
22. Serve hot with pav.