Sali Kheema par Eedu
A hearty and iconic Parsi dish where flavorful minced mutton is cooked in a tangy, spicy gravy, then topped with crispy potato straws and a perfectly runny egg. It's a true comfort food, best enjoyed with soft pav.
For 4 servings
Sauté Aromatics
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
- Add the finely chopped onions and a pinch of salt. Cook for 12-15 minutes, stirring occasionally, until they are deeply golden brown. This caramelization is crucial for the flavor base.
Cook the Kheema
- Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- Increase the heat to high and add the mutton kheema. Use a spatula to break up any lumps and cook for 7-8 minutes, until the mince changes color from pink to brown and all the moisture has evaporated.
Build the Gravy
- Reduce the heat to medium-low. Add the powdered spices: turmeric, Kashmiri red chili powder, coriander powder, and cumin powder, along with the salt. Stir and cook for 1 minute until fragrant.
- Pour in the tomato puree. Mix well and cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating from the sides of the pan.
Simmer to Perfection
- Add the hot water, white vinegar, and grated jaggery. Stir everything together to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, allowing the kheema to become tender and the flavors to meld. The gravy should be thick but not completely dry.
Cook the Eggs (par Eedu)
- Stir in the garam masala. Using the back of a spoon, create four small indentations or 'wells' in the surface of the cooked kheema.
- Carefully crack one egg into each well, being careful not to break the yolks.
- Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 5-7 minutes. The egg whites should be set and opaque, while the yolks remain runny and jammy.
Garnish and Serve
- Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- Just before serving, sprinkle a liberal amount of crispy sali over the top of the dish.
- Serve immediately with soft pav (bread rolls), roti, or naan to soak up the delicious gravy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton kheema with about 20% fat. You can ask your butcher to coarsely mince it.
- 2Properly browning the onions is the secret to a deep, rich gravy. Don't rush this step; it's worth the time.
- 3Don't overcook the eggs. A runny yolk mixes with the kheema to create a delicious, creamy sauce.
- 4Always add the sali at the very last moment before serving to ensure it stays crispy and provides a wonderful textural contrast.
- 5You can prepare the kheema base in advance. When ready to serve, simply reheat it gently and then add the eggs to cook.
Adapt it for your goals.
Vegetarian
Replace the mutton kheema with crumbled paneer, soya granules, or a mix of finely chopped mushrooms and lentils. Adjust cooking time accordingly as these will cook faster than mutton.
Different MeatDifferent Meat
This dish works wonderfully with chicken or turkey mince as well. Chicken mince will require a shorter simmering time, around 15-20 minutes.
Spicier VersionSpicier Version
Increase the number of green chilies or add a teaspoon of a spicier red chili powder along with the Kashmiri variety for extra heat.
Why this is on our healthy list.
High in Protein
Both mutton and eggs are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Source of B Vitamins
This dish provides essential B vitamins, particularly B12 from the mutton and eggs, which are crucial for nerve function and the formation of red blood cells.
Frequently asked questions
One serving of Sali Kheema par Eedu contains approximately 645 calories, primarily from the mutton, ghee, and sali. This is an estimate and can vary based on the fat content of the meat and the amount of sali used.