This egg keema is a hearty and flavorful Indian street food classic that’s packed with protein, and makes for a great lunch or dinner option.
Hard boiled eggs are grated and cooked in a mixture of onions, tomatoes and classic Indian spices, and get transformed into a delightful curry that will have you licking your fingers.
Plus, it is low-carb and gluten-free too!
Indian street food is my absolute favorite.
The spicy, tangy and delicious flavors are really unmatched, and that’s exactly why I’m legit obsessed with my favorite masala peanuts and tandoori corn.
And while mutton keema still remains a classic, I actually found a great way to enjoy all the deliciousness of a hearty kheema with some hard-boiled eggs- this anda keema !
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What's So Great About the Recipe?
My favorite part about this recipe is its simplicity. It may seem like a lot of time and effort, but it is actually not.
The hearty curry is actually a great filling meal or a side dish that you can make and enjoy with your entire family.
It takes less than 30 minutes to make from scratch- how cool is that?
Ingredients For the Egg Keema Recipe
Ready to make egg keema masala? Here’s all you’ll need.
Eggs: Hard boiled eggs are the hero ingredient of the recipe.
Onions: Chopped onions lend a nice bit of sweetness and umami deliciousness to the spicy curry.
Tomatoes: Tomatoes, teamed up with the onions, form the gravy base for the curry.
Ginger garlic paste: Ginger garlic paste enhances the flavor of the curry. This combination of aromatics is a staple in Indian cooking.
Lemon: A dash of lemon juice can lend a nice tanginess to the keema.
Spices and seasonings: I used some classic Indian spices including turmeric, red chili powder, pepper powder, cumin powder, and garam masala powder. And of course, salt!
Coriander leaves: I like to add lots of chopped coriander leaves to bring some freshness to the dish.
Oil: Use any kind of cooking oil. To lend the curry a smoky flavor, use mustard oil.
See recipe card for quantities.
How to Make Egg Keema
Got all your ingredients ready? Here’s what you’ll need to do next to make the egg kheema masala.
Grate the hard boiled eggs using a grater.
In a pan, heat oil and add onions. Cook until slightly pink and the raw smell goes away. Add in the spices and mix well.
Now add the chopped tomatoes and cook for 3-4 minutes. Add salt.
Next, add in grated eggs, mix and turn down the heat. Cook for 5-7 minutes, stirring occasionally.
Remove from heat, top with chopped coriander and a squeeze of lemon juice.
Substitutions & Variations
- To make a vegetarian version of this dish, swap the grated boiled eggs for some paneer instead.
- Another great idea is to use soya granules instead of the boiled eggs.
💭Top Tip
To lend the curry a bit of heat, you can also add some chopped green chillies into the mix.
Equipment
How to Store Leftover Egg Keema Masala
You can store your leftovers for up to a day in the refrigerator. Use an airtight container, and then reheat it in the microwave or in a pan over low heat.
Since egg keema is made with grated boiled eggs, it doesn’t stay good for very long, and isn’t suitable for freezing or meal prepping.
Tips to Make Egg Keema Masala
- You could also add some coriander powder into the curry to lend it some extra rustic flavor.
- To make the curry a bit more filling and nutritious, you can also add some green peas and chopped potatoes into it.
- If the curry has started to thicken up and is sticking to the pan, you can add a splash of water and cook it.
- I used finely chopped onions and tomatoes for the dish, but you can also choose to puree them if you want to.
- If you don’t have ginger garlic paste, you can simply mince some garlic and ginger and add 1 tablespoon of them into the mix.
- Since you’re using grated eggs here, you’ll need to make sure you don’t end up overmixing the curry, as it can ruin the texture of the dish.
- If you want to cut down the prep and cooking time for the recipe, you can prepare the curry base up to 5 days in advance and freeze it until you’re ready to put it to use.
- Another great idea is to hard boil the eggs a day in advance, and then grate them when you plan to make the curry.
How to Serve Egg Kheema
This street style egg keema tastes perfect when teamed up with some toasted pav.
I personally love teaming it up with my bullet naan, roti or paratha.
Remember to add water to loosen up the curry a bit before you team it up with the bread- it works wonderfully with these flatbreads.
FAQs
If you end up with some extra hard boiled eggs, you can use them to make a nice Egyptian fried boiled egg salad or some Cajun pickled eggs.
To go the extra mile, you can also top the egg keema with some other condiments of your choice. Crunchy air fried shallots are great, as they lend a nice bit of umami sweetness to the dish.
Related Recipes
Looking for other recipes like this? Try these:
Egg Keema
Ingredients
- 3 eggs hard boiled
- 1 cup tomato chopped
- 1 cup onion chopped
- 1 tablespoon ginger garlic paste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 lemon juiced
- 1 tablespoon coriander chopped
- 1 tablespoon oil
Instructions
- Grate the hard boiled eggs using a grater.
- In a pan, heat oil and add onions. Cook until slightly pink and the raw smell goes away. Add in the spices and mix well.
- Now add the chopped tomatoes and cook for 3-4 minutes. Add salt.
- Next, add in grated eggs, mix and turn down the heat. Cook for 5-7 minutes, stirring occasionally.
- Remove from heat, top with chopped coriander and a squeeze of lemon juice.
