This Egg Keema (or Anda Kheema Masala) is delicious, healthy and super simple. You are sure to find all the ingredients at your local store, and it only takes 30 minutes to put together.
If you can boil eggs, then you're sure to nail this fragrant and lightly spiced dish that is perfect for a tasty brunch, lunch, dinner, or snack. Serve with rice, naan bread, or enjoy it as a sandwich filling. Egg keema is very versatile.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
✅ 6 reasons why you'll love this recipe:
- Quick and easy dish - this yummy recipe that only takes 30 minutes to prepare, making it a viable option for any day of the week.
- Perfect for meal prepping - Egg Keema will keep in the fridge for up to 3 days and still tastes great when reheated.
- Tasty and ideal for egg lovers looking to switch things up. If you're bored with plain scrambled, fried or boiled eggs Egg Keema is an excellent way to liven them up.
- A nutritious and protein-rich dish - eggs are packed with vitamins, protein and healthy fats.
- Simple ingredients - all ingredients should be available at your local store. You do not need to visit an Indian grocery store to make this recipe.
- Versatile - Egg Keema tastes great with rice, Indian breads like naan, chapati or roti. It also makes a super sandwich filling and can be enjoyed with simple bread rolls or toast.
🛒 Ingredients:
This delicious egg keema (or kheema) is made from a few simple ingredients. You will be able to find them all at your local store.
- Eggs: Are hard-boiled and grated.
- Ground spices: Turmeric powder, garam masala and cumin powder.
- Fresh coriander leaves (cilantro) - is added when the keema is served. You can omit it, but you can't swap it for coriander powder.
Substitutions
- Whole tomatoes - it can be tempting to substitute these for canned chopped tomato or purée. Please don't because you will not get the right texture.
- Green chili - you can substitute this for red chili or a mall amount of red chili powder to taste.
- Ginger & garlic - this kheema recipe uses fresh garlic and ginger, but you can also use ginger and garlic paste.
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
🧑🍳 Recipe steps
1. Grate the egg: Peel and grate the hard-boiled eggs using a standard cheese grater.
How to hard-boil eggs:
Set a saucepan of water to boil, add the eggs and simmer for 10 minutes. Then remove the eggs and place them into a bowl of cold water or an ice bath if you want to use them immediately.
Top tips:
1. Pierce the shell of each egg with a pin before you boil them. It makes them easier to peel.
2. Eggs need to be cool before you peel and grate them. Boil them the night before, so they are ready for you the next day.
3. Use an ice bath to cool them down quickly if you want to use them immediately.
2. Blitz the tomato and onion. Place the chopped onions and tomato in a food processor, and blend until you get a finely chopped consistency. Make sure you stop at this point; you don't want a paste. Chop the tomato and onion as finely as you can if you do not have a food processor.
3. Fry & simmer: Place a frying pan on a medium heat, add a little oil, and fry the garlic, green chilies, and ginger for a minute until fragrant. Add the tomato and onion and fry for 4-5 minutes until they are soft and the onion turns golden brown. Stir in the garam masala, cumin, turmeric and a little salt. Then add the grated eggs, peas (if using), pour on a little water, and simmer for a few more minutes until the keema thickens a little and has a saucy consistency
4. Serve: Remove the pan from the heat and stir in the lemon or lime juice. Serve with rice, naan or bread rolls topped with fresh coriander/cilantro.
Serving suggestions
You can enjoy this tasty keema as a side dish or main with white rice or Indian bread like paratha, roti or naan. You can also serve on toast or use as a sandwich filling.
👍 Top tips
- Ensure the eggs are cool before you peel and grate them - I often boil my eggs the night before while doing the washing up and leave them to cool in some cold water before placing them in the refrigerator. If you are in a hurry you can cool the eggs for 10 minutes in an ice bath.
- Use fresh tomato - it's tempting to use canned chopped tomato and tomato puree as a shortcut. I have tried this, and they don't produce the right texture or taste.
- Do not over-process the onion and tomato - aim for a finely chopped consistency and stop before you get to a paste.
- Defrost frozen peas before adding them to the keema - a couple of minutes in the microwave will do the job.
🙋 FAQs
Egg keema is very versatile, so there are lots of options. Indian breads like naan, roti and chapati are a good choice as are bread rolls or toast. You can also serve it with rice.
Eggs will keep in the fridge for up to 3 days. Make sure you put them into the fridge as soon as they are cool. They can grow nasty bacteria if left out at room temperature for too long.
📦 Storage
Egg keema (or kheema) is great for making ahead and meal prepping. It will keep in the fridge for 2-3 days and reheats well. Make sure you put it into the fridge as soon as it is cool and reheat thoroughly on the stove or in the microwave.
This dish is not suitable for freezing.
😋 Check out my other speedy one-pan recipes
If you enjoyed this recipe you should take a look at my other tasty 30-minute and one-pan dishes.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Recipe Card
Egg Keema
Equipment
- frying pan
Ingredients
- 4 hard-boiled eggs (Note 1)
- 1 medium onion approx ¾ cup - finely chopped
- 2 medium tomatoes approx or ¾ cup - roughly chopped (Note 2)
- 1 tablespoon groundnut or canola oil
- 1 inch ginger grated (Note 3)
- 2 green chilies thinly sliced (Note 4)
- 4 cloves garlic minced
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 130 g (¾ cup) thawed frozen peas
- 50 ml (¼ cups) water
- ½ teaspoon salt
- ½ lemon or lime (juice)
To serve (optional)
- Fresh coriander or cilantro
- Rice or naan
Instructions
- Peel the shells off the eggs and grate them using a normal cheese grater.
- Place the onion and tomato in a food processor and blitz until finely chopped. Be careful not to over blend until you get a paste. Chop as finely as possible if you do not have a food processor.
- Place a frying pan on a medium heat, add the ginger, chili and garlic, and fry for a few minutes until fragrant.
- Add the onion and tomato and fry for five more minutes until the onions are soft.
- Stir in the garam masala, ground cumin, turmeric and salt.
- Add the grated egg, peas (if using), then stir in the water. Stir until incorporated, and simmer for a few more minutes
- Remove the pan from the heat and stir in the lemon or lime juice.
- Serve immediately with rice, naan or bread rolls topped with fresh coriander/cillantro.
Notes
- Boiling the eggs: Set a saucepan of water to boil, add the eggs, and simmer for 10 minutes. Then remove them and leave them to cool in a bowl of cold water for at least half an hour before you peel them. If you are in a hurry, place the eggs into an ice bath. This will cool them down in 10 minutes. Top tip: pierce the bottom of each egg with a pin to make it easier to peel off the shells.
- Tomatoes: It can be tempting to substitute these for canned chopped tomato or purée. Please don't because you will not get the right texture.
- Fresh ginger & garlic: You can also use ginger and garlic paste.
- Green chili: You can substitute this for red chili or a small amount of red chili powder to taste.
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