Egg Keema

5 from 1 vote

A delicious, healthy and super simple 30-minute egg keema (or kheema) recipe made from boiled eggs, tomatoes, onion, peas and spices.

Prep Time10

Cook Time20

Course: Breakfast, Main Course, Side Dish

Cuisine: Indian

Diet: Vegetarian

Servings: people

Calories: 345kcal

Author: Helen

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 tbsp groundnut or canola oil
1 inch ginger grated (Note 3)
2 green chilies thinly sliced (Note 4)
4 cloves garlic minced
1 tsp garam masala powder
1 tsp cumin powder
1 tsp turmeric powder
130 g thawed frozen peas
50 ml water
½ tsp salt
½ lemon or lime (juice)

To serve (optional)

Fresh coriander or cilantro
Rice or naan

Metric - US Customary

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.

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.

Nutrition