:**
4 eggs, boiled and chopped
250 grams finely chopped onions
250 grams finely chopped tomatoes
30 ml refined oil
15 grams ginger garlic paste
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
15 grams Salt
Fresh coriander leaves for garnish
Lemon wedges for serving
**Instructions:**
1. **Prepare the Base:**
Heat oil in a tawa or a large pan over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
2. **Add Spices:**
Add ginger garlic paste and sauté for a minute until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and the oil starts to separate.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
3. **Add Chopped Eggs:**
Add the boiled and chopped eggs to the masala on the tawa.
Mix the eggs with the masala, ensuring they are coated well with the spices.
Cook for a few minutes until the eggs are heated through.
4. **Garnish and Serve:**
Garnish the Tawa Egg Keema with fresh coriander leaves.
Serve hot with lemon wedges on the side.
Mini Saffron Garlic Naans:
The recipe for Mini Saffron Garlic Naans is provided in the previous response. You can follow the same instructions for making these delicious naans.
Serve the Tawa Egg Keema with the Mini Saffron Garlic Naans, and you have a delightful and flavorful meal ready to be enjoyed!