WHAT IS ANDA KEEMA?
Quick 20-Minute Anda Keema is Pakistani-style egg and ground beef curry although it’s a dry curry. It originated in Pakistan. This Pakistani dinner recipe is perfect for Suhoor during the month of Ramadan or for a weeknight dinner. Ideally served with Paratha but you have it with chapati as well. This Pakistani recipe sure is easy. It will shine and standout as an extra dish at your next dinner party. This recipe is packed with pure protein just like Beef Kofta Curry and Tandoori Chicken. It’s a beef recipe but you can use ground chicken as well.
STEPS IN MAKING ANDA KEEMA
INGREDIENTS
Ground beef- I used 80/20 ground beef, but you can ground chicken or if you want you can use 90/10 ground beef. Ginger garlic paste- I used homemade ginger garlic paste but you can store-bought. Tomatoes- I used Roma tomatoes but any medium tomatoes would work for this recipe. Yogurt- I use homemade yogurt but you can any store-bought yogurt as well.
HOW TO MAKE ANDA KEEMA?
HOW TO STORE IT?
Store it in an airtight container in the refrigerator, where it will last for 3-4 days. If you prefer to freeze it, remove the eggs before placing the ground beef in the freezer. When you’re ready to eat, thaw the ground beef, warm it on the stove, and add fresh hard-boiled eggs. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Anda Keema!!!
