Dive into the rich, aromatic world of Parsi cuisine with this incredible Veal with Eggs, a dish traditionally known as Keema Par Eedu. This isn’t just a meal; it’s a warm, comforting hug in a bowl. We’re taking this classic recipe and giving it a modern, weeknight-friendly twist by using the Instant Pot. Imagine tender, spiced minced veal simmered in a tangy tomato-onion base, all crowned with perfectly poached eggs. The flavors are complex yet beautifully balanced, and the best part? It comes together in just 30 minutes. Get ready to impress your family (and yourself!) with this unforgettable dish.
Ingredients
• For the Veal Keema
• 2 lbs / 900g minced veal
• 2 tbsp / 28g butter
• 1 medium red onion, diced
• 2 garlic cloves, finely chopped
• 1 tbsp / 15g fresh ginger, grated
• 1 cup / 240g chopped tomatoes
• 2 tsp / 10ml apple cider vinegar
• 1 tsp / 5g ground cayenne pepper
• ½ tsp / 2.5g turmeric powder
• ½ tsp / 2.5g chili powder
• 1 tsp / 5g salt, or to taste
• ½ cup / 120ml water
• 3 large free-range eggs
• For Garnish
• Fresh cilantro, chopped
• Fresh parsley, chopped
• Lime wedges
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function on high. Add the butter and let it melt. Add the diced onion and finely chopped garlic, and sauté for 6-8 minutes until they soften and become fragrant and lightly caramelized.
3. Add the minced veal to the pot. Use a wooden spatula to break up the meat into smaller crumbles. Cook for about 10 minutes, stirring occasionally, until the veal is browned all over.
4. Stir in the chopped tomatoes, apple cider vinegar, grated ginger, cayenne pepper, turmeric powder, chili powder, and salt. Pour in ½ cup of water and stir everything together to combine.
5. Cancel the “Sauté” function. Secure the lid on the Instant Pot, ensuring the steam release handle is set to the “Sealing” position.
6. Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes at high pressure.
7. Once the cooking cycle is complete, carefully perform a quick release by moving the steam release handle to the “Venting” position. Wait for the float valve to drop before opening the lid.
8. Press the “Sauté” button again. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until most of the excess liquid has evaporated and the keema has thickened.
9. Gently make three small wells in the veal mixture. Crack one egg into each well. Cover the pot with a glass lid (or the Instant Pot lid set loosely on top) and cook for 2-3 minutes, or until the egg whites are set but the yolks are still runny.
10. Turn off the Instant Pot. Carefully transfer the veal and eggs to a serving dish.
11. Garnish generously with fresh cilantro, parsley, and serve immediately with lime wedges on the side. Enjoy!
Nutritional Information
• Per Serving:
• Calories: 524
• Total Fat: 28.8g
• Net Carbs: 5.1g
• Protein: 61g
• Fiber: 1.6g
Pro Tips
• For a richer flavor, use veal with a higher fat content (around 80/20). You can also substitute with minced lamb or beef if veal is unavailable.
• For perfectly set whites and runny yolks, cover the pot with a glass lid after adding the eggs. This traps steam and helps them cook evenly from the top.
• Serve this dish traditionally with ‘sali’ (crispy potato straws) sprinkled on top for a delightful crunch. It also pairs wonderfully with warm naan bread or pav (soft bread rolls).
• Adjust the heat to your liking. For a milder version, reduce or omit the cayenne and chili powder. For a spicier kick, add a finely chopped green chili along with the onions.
FAQ
Q: What can I use instead of veal for this recipe
A: If you can’t find minced veal, you can easily substitute it with minced lamb or beef. For the richest flavor, we recommend using a mince with a higher fat content, such as an 80/20 blend.
Q: How do I make this Keema Par Eedu less spicy
A: To adjust the heat level, simply reduce or completely omit the cayenne pepper and chili powder. The dish will still be aromatic and flavorful from the ginger, garlic, and turmeric.
Q: What should I serve with Veal with Eggs
A: This dish is traditionally served with crispy potato straws (‘sali’) on top for a wonderful crunch. It also pairs perfectly with warm naan bread, roti, or soft bread rolls (pav) to soak up the delicious sauce.
Q: Can I make this recipe on the stovetop
A: Yes. To adapt this for the stovetop, use a heavy-bottomed pot or Dutch oven. Follow the sautéing steps, then after adding the water and spices, cover and simmer on low for 20-25 minutes until the veal is tender. Then, proceed with adding the eggs as instructed.
