Boil 10 pieces of eggs. Peel them when cool and grate them. Keep the bowl aside.

Heat 3 tbsp of cooking oil in a kadai over a medium flame. Put 1 tsp of cumin seeds and let them crackle. Then put 3 pieces of finely chopped green chilies. Let them fry for about 20 seconds and then put 2 pieces of finely chopped medium-sized onions in it. Let it fry until slightly golden.

Now, add 1 tsp of ginger garlic paste and cook until the raw smell is gone. Then add ½ tsp of turmeric powder, 1 tsp of coriander powder, ½ tsp of garam masala powder, and ½ tsp of Kashmiri red chili powder. Add a little bit of water and mix well. Let it cook until the oil separates.

Now, add finely chopped pieces of 2 medium-sized tomatoes and 1 tsp of salt. Mix them, cover the kadai and let it cook for 6 to 7 minutes.

Add the grated eggs now. Mix nicely and then add ½ cup of water, ½ tsp of black pepper powder, 1 tsp of finely chopped coriander leaves, and salt to taste and mix everything nicely with the eggs. Let it cook for 6 to 7 minutes.

When the oil separates, add 1 tsp of finely chopped ginger and mix. Then, add 2 pieces of finely chopped green chilies, and another teaspoonful of finely chopped coriander leaves to it and mix well. Let it cook for 2 minutes more.

While it cooks, melt 2 tbsp of butter in a separate pan and put ½ tsp of Kashmiri red chili powder in it. Mix well.

Pour the mixture to the egg keema curry. Add some more chopped coriander leaves and mix well. Switch off the flame and transfer the curry to a plate.

Your tasty and spicy egg keema curry is ready to enjoy. Garnish it with ginger juliennes and chopped green chilies and serve it with bread, onion salad, lemon wedges and achaar.