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9 MINS delivery
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
- 4 eggs
- 2 tbsp oil
- 1 tsp ginger garlic paste
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1 green chilli
- 1/2 tsp cumin seeds
- 3/4 cup onion
- 1/2 cup tomato
- Salt
- Coriander leaves
- Mint leaves
- 2 cloves
- 1 bay leaf
- 2 green cardamom
- 1/2 cup green peas
- 1 cinnamon stick
Cooking steps for Egg Keema
- 1Begin 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.
- 2Peel off the shells gently and chop each egg into small pieces. Leave them aside for later use.
- 3Add two tablespoons of oil in a deep pan or a non-stick pan. Then light the flame on medium flame.
- 4Put bay leaf, green cardamoms, cloves, cinnamon sticks, and cumin seeds.
- 5Chop onions and saut them in the pan.
- 6Keep stirring continuously until they turn soft and golden brown. That may take around 5-7 minutes.
- 7Now, add the slit green chilli and one teaspoon of ginger garlic paste.
- 8Fry 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.
- 9Now 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.
- 10Sprinkle 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.
- 11Mix 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.
- 12For 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.
- 13Add 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.
- 14Stir well, let it cook until it thickens, for another 2-3 minutes at most.
- 15Now, 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.
- 16You 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.