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Egg Keema

Serves 4
40 mins
113 Kcal
Egg keema is a spiced, saucy, minced or grated boiled egg (or anda). Keema usually means minced meat prepared and cooked in a particular way. Still, this variant is made by chopping or grating boiled eggs to resemble the texture of keema, resulting in a different take on traditional Keema-style dishes. It is famous for its multi-faceted nature; it goes well with many kinds of Indian bread, such as naan, roti, or pav, along with rice. Egg Keema starts with a base of onions, tomatoes and spices, including cumin, coriander, turmeric and garam masala. Green chillies and ginger-garlic paste lend a mild spiciness and an underlying complexity to the mixture. The eggs, grated or crumbled, are added next and soak up the masala's delicious schedule of spices. Egg Keema is especially loved for texture and taste. Egg Keema is an easy recipe that fills you up quickly, so it becomes a popular recipe among working women to make on weeknights or if you want to try something different. Bursting with flavour, this is a crowd-pleaser for egg lovers and anyone looking for a protein-filled vegetarian meal. Egg Keema, a delicious dish full of flavour, can be served as a main course or side dish. Let's explore the recipe of egg keema.

Ingredients required for Egg Keema

  1. 4 eggs
  2. 2 tbsp oil
  3. 1 tsp ginger garlic paste
  4. 1/2 tsp coriander powder
  5. 1/2 tsp garam masala
  6. 1/2 tsp red chilli powder
  7. 1 green chilli
  8. 1/2 tsp cumin seeds
  9. 3/4 cup onion
  10. 1/2 cup tomato
  11. Salt
  12. Coriander leaves
  13. Mint leaves
  14. 2 cloves
  15. 1 bay leaf
  16. 2 green cardamom
  17. 1/2 cup green peas
  18. 1 cinnamon stick

Cooking steps for Egg Keema

  1. 1
    Begin with the recipe of Egg keema by boiling eggs. Place them in boiling water and cook for around 9-12 minutes. Once the eggs are cooked, move them to a large bowl of cold water and cool them further.
  2. 2
    Peel off the shells gently and chop each egg into small pieces. Leave them aside for later use.
  3. 3
    Add two tablespoons of oil in a deep pan or a non-stick pan. Then light the flame on medium flame.
  4. 4
    Put bay leaf, green cardamoms, cloves, cinnamon sticks, and cumin seeds.
  5. 5
    Chop onions and saut them in the pan.
  6. 6
    Keep stirring continuously until they turn soft and golden brown. That may take around 5-7 minutes.
  7. 7
    Now, add the slit green chilli and one teaspoon of ginger garlic paste.
  8. 8
    Fry until the raw smell of the ginger and garlic vanishes, usually taking 1-2 minutes. Stir frequently as you don't want burnt garlic as it adds up a bitter taste.
  9. 9
    Now add 1/2 cup of chopped tomatoes to the pan. Cook the tomatoes and onions, stirring them occasionally till soft and mushy. It will take about 3-5 minutes. Tomatoes should release their juices and mix with the onions to form a thick, smooth base.
  10. 10
    Sprinkle into the pan 1/2 teaspoon of red chilli powder, ¾ to 1 Tsp of meat masala (or garam masala), and 1/2 teaspoon of coriander powder.
  11. 11
    Mix the spice mixture very well with the tomato-onion mixture, saut ing till the raw smells of spices disappear. It will take approximately 1-2 minutes.
  12. 12
    For added texture and flavour, 1/2 cup of peas and green or ¼ cup of cashews, whichever you prefer. Saute for about 2-3 minutes, and let the peas and cashews absorb all the flavours.
  13. 13
    Add a little water to combine the ingredients without drying out the mixture. Season with salt according to your taste, then add a handful of mint and coriander leaves. The herbs add freshness and improve the aroma.
  14. 14
    Stir well, let it cook until it thickens, for another 2-3 minutes at most.
  15. 15
    Now, slowly add the chopped eggs to the pan, folding the mixture slowly so they don't break down too much. Mix until the eggs get coated adequately with the masala and the flavours are combined.
  16. 16
    You can take out the bay leaf, cinnamon stick, and all the whole spices if you want to. Now, serve your Egg Keema recipe hot, garnished with more coriander leaves. You can serve this delectable recipe with both rice and roti or bread.

Shop Ingredients

Tomato (1/2 cup)
13
1
14
1
23
1
23
1
19
1
10
1
Garam Masala (1/2 Tsp)
100
1
97
1
34
1
54
1
52
1
80
1
109
1
100
1
80
1
70
1
Green Chilli (1)
10
1
21
1
10
1
23
1
Cloves (2)
58
1
41
1
46
1
124
1
100
1
91
1
94
1
202
1
164
1
50
1
Green Peas (1/2 cup)
123
1
87
1
Mint Leaves
22
1
Onion (3/4 cup)
32
1
39
1
35
1
20
1
61
1
59
1
67
1
Bay Leaf (1)
29
1
19
1
20
1
44
1
35
1
Oil (2 Tbsp)
171
1
147
1
150
1
168
1
151
1
151
1
765
1
150
1
187
1
332
1
Cinnamon Stick (1)
27
1
32
1
Ginger Garlic Paste (1 Tsp)
45
1
46
1
38
1
59
1
50
1
42
1
125
1
70
1
Red Chilli Powder (1/2 Tsp)
540
1
290
1
Coriander Leaves
12
1
12
1
50
1
Coriander Powder (1/2 Tsp)
37
1
70
1
32
1
45
1
Eggs (4)
87
1
207
1
116
1
123
1
39
1
133
1
62
1
349
1
215
1
93
1
Green Cardamom (2)
276
1
135
1
127
1
294
1
433
1
197
1
150
1
262
1
262
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
53
1
125
1
73
1
Cumin Seeds (1/2 Tsp)
720
1
310
1
40
1
122
1
80
1
383
1
80
1
95
1
209
1
121
1

FAQs

What is Egg Keema, and how is it different from other keema dishes?

Egg Keema is a spicy minced boiled egg dish in an Indian tomato-onion curry. In the traditional sense, Keema is ground meat like lamb, chicken or beef in the same spiced base. Boiled eggs are chopped finely or grated to form a mince-meat-like texture for making the vegetarian version of Egg Keema but with all the delectable spices. For people who like a meatless keema or simply love the flavour and versatility of eggs in Indian food, this is a satisfying substitute.

Is Egg Keema a healthy dish?

Egg Keema is a healthy recipe because eggs are an excellent source of high-quality protein, nutritious fats, and vitamins A, B12 and D. It can serve as a high-protein vegetarian, filling and fueling meal option.

Can Egg Keema be prepared ahead and refrigerated to be reheated later?

Yes, egg keema may be made ahead of time and refrigerated for a few days, then tightly covered. The flavours meld together even better when it's resting, and leftovers are quite yummy! Egg Keema is convenient for meal prep because it reheats well and can be eaten with various accompaniments such as roti, rice, or even as a filling for sandwiches and wraps to provide some mealtime variety throughout the week.