Boil 3 eggs in a saucepan with a little bit of salt and water. Peel them when done. (Pro tip: Do not boil the eggs for more than 6 to 7 minutes. Longer boiling develops a gray layer which is poisonous ferrous oxide).

While the egg boils, chop a small onion as finely as possible, exactly as shown in the image below.

Put 250 grams of mutton keema, the finely chopped onions, 2 pieces of green chilies (finely chopped), 1 tsp of ginger paste, 1 tsp of garlic paste, ½ tsp of garam masala powder, 2 tbsp of refined wheat flour (maida) or rice flour, salt to taste, and add a portion of 1 whipped egg in a mixing bowl. Mix them all nicely.

Now, heat some cooking oil. Meanwhile take a portion of the kofta mixture in your hand, flatten it a bit, place one egg and cover it with the mixture nicely. Complete all the koftas this way.

Now, take one egg kofta, dab some flour over it. Then, dip it into the egg wash and coat it nicely.

Heat cooking oil as required for frying in a pan. Fry all koftas until they turn golden brown. When done, remove them on a tissue paper to get rid of the excess oil.

Heat 2 tbsp of oil in a pan and add 2 tbsp of raw onion paste, 1 tsp of ginger-garlic paste and fry them nicely until the raw smell is gone.

Now, add the tomato puree and mix it nicely.

Add 5 tbsp of yogurt (whipped nicely), salt to taste, ½ tsp of garam masala powder, ½ tsp of turmeric, and 1 tsp of red chili powder to it. Mix them and cook for 4 minutes on a medium flame.

When the oil separates, add the koftas to the gravy along with a cup full of water. Mix the gravy nicely with the koftas. Let it cook for 4 minutes.

Your tasty and spicy homemade egg kofta is ready. Garnish it with a few stems of fresh coriander leaves and serve it hot.