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This Egg Keema (or Kheema) 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. If you think boiled eggs are boring, this tasty recipe is sure to make you change your mind.
✅ 7 reasons why you'll love this recipe:
- Quick - this is a simple Egg Keema recipe that only takes 30 minutes to prepare, making it a viable option for any day of the week.
- Easy - if you can boil an egg, you've got this.
- Nutritious - eggs are packed with vitamins, protein and healthy fats. Optional green peas are a great way to sneak in some green-veggie goodness.
- Perfect for meal prepping - Egg Keema will keep in the fridge for up to 3 days and still tastes great when reheated.
- Tasty - if you're bored with plain scrambled, fried or boiled eggs Egg Keema is an excellent way to liven them up. It's lightly spiced, and the squeeze of lemon and added fresh coriander adds a delicious freshness to the dish.
- 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 and variations:
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, and you may have some of them at home.
- 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 chilli - you can substitute this for a small amount of chilli powder to taste.
- Ginger & garlic - this kheema recipe uses fresh garlic and ginger, but you can also use a paste.
- Cillantro or coriander - is added when the keema is served. You can omit it, but you can't swap it for ground coriander.
🧑🍳 Egg Keema in 4 easy steps
1. Grate the egg
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.
Peel and grate the hard-boiled eggs using a standard cheese grater.
2. Blitz the tomato and onion
Place the onion 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, chilli and ginger for a minute until fragrant. Add the tomato and onion and fry for a few more minutes until they are soft. Stir in the garam masala, cumin, turmeric and salt. Then add the grated egg, peas (if using), pour on the 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.
👍 Top tips for perfect egg keema (or kheema)
- 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 around 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 are rich in vitamin D, B2, B12, folate, iodine, protein and omega 3. Eggs are healthiest when boiled or poached as no additional fat is added in these cooking methods.
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 up to 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 egg keema 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!
Egg Keema Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
A delicious, healthy and super simple 30-minute egg keema (or kheema) recipe made from boiled eggs, tomatoes, onion, peas and spices.
Serves 2. Use the scaling buttons below to double or triple the quantity.
Ingredients
- 4 hard-boiled eggs (see note 1 or scroll up for cooking instructions)
- 1 medium onion (approx ¾ cup) - finely chopped
- 2 medium tomatoes (approx or ¾ cup) - roughly chopped
- 1 tbsp groundnut or canola oil
- 1 inch (or 2cm) ginger - finely chopped
- 2 green chillies - thinly sliced
- 4 cloves of garlic - crushed
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 130g (or 1 cup) peas (optional) - defrost first if using frozen
- 50ml (or ¼ cup) water
- ½ tsp salt
- ½ lemon or lime - juice (approx 1 tbsp)
- Fresh coriander or cillantro to serve
- Rice or naan to serve
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. Chop as finely as possible if you do not have a food processor. (Note 2)
- Place a frying pan on a medium heat, add the ginger, chilli 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, ground, 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 juice.
- Serve immediately with rice, naan or bread rolls topped with fresh coriander/cillantro.
Notes
- 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.
- Whiz the tomato and onion in your food processor until they have a very finely chopped consistency. Stop before they become a paste.
- Category: Egg
- Method: stove-top
- Cuisine: Indian
Keywords: egg keema with peas (egg kheema)
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