Egg Keema (Anda Bhurji Rich)

Method

1. 1Heat oil, brown onions and slit chillies for 8 minutes.
2. 2Add ginger-garlic, then tomatoes with chilli, coriander powder and salt.
3. 3Cook till the masala thickens to a paste and the oil rises.
4. 4Beat eggs, pour in over medium heat and stir for 3 minutes — break into chunky curds, no pan-finished mush.
5. 5Crumble kasuri methi, add garam masala and butter for shine.
6. 6Serve hot with parathas — the keema should look like coarse cooked finely chop in a deep red masala.