Egg Kheema Curry (Egg Keema) is an Indian Street Food that is a high protein recipe just like my Chicken Shakshuka recipe.
Hard-boiled eggs are grated and cooked with Indian spices such as turmeric, garam masala, and coriander powder. This Indian street food is ready within minutes and is a great high-protein dish!
Meal prep this recipe by boiling the eggs ahead of time. It is a great dish for breakfast, lunch, or dinner.
Why You'll Love it!
- it is easy to make
- refrigerates well
- a great option for an Indian meal prep recipe
Add as much or as little chili powder and coriander leaves as your heart desires, because these two ingredients can add much flavor to the end dish. Egg Kheema cooks in less than 30 minutes, making it a great weekday food choice.
- hard boiled eggs
- finely chopped tomatoes
- finely chopped onions
- fresh ginger
- turmeric powder
- gresh garlic
- garam masala
- whole black peppercorns
- tandoori masala optional (rajah brand is my favorite)
- fresh garlic
- red chili powder
- generous amount of oil (peanut or corn preferred)
Heat some oil in a pan and add the dry spices.
Add the chopped onions and cook until translucent.
Add the chopped tomatoes and spices. Cook the ingredients until the water from the tomatoes has evaporated.
Prep the eggs by boiling them and grating them.
Add the grated eggs to the pot, add water to reach a preferred consistency, and let it heat through.
Enjoy warm with a squeeze of lemon and cilantro on top
Indian Street Foods...
Egg dishes are common street food in India. Cooked on a hot cast iron Tawa, the taste of omelets and eggs is just delicious. Other recipes to try...
Pair it with...
I grew up eating Egg Kheema with white bread. Just like Pav Bhaji!
Storage and Reheating
How to Refrigerate - Once cooked, the dish can be refrigerated for 2-3 days.
How to Reheat- Pour the masala egg kheema into a pot and heat through or heat in a microwave covered until warm.
More Curry Recipes...
- Keep the kheema thick, by not adding much water, if eating it on top of a bread.
- A kheema that is made with a bit more water is my favorite to eat with naan, roti, rice, or soft white bread.
Masala Egg Kheema Curry with Pav
- 6 hard-boiled eggs (shredded)
- 1 cup finely diced fresh tomato
- 1 cup finely diced fresh onion
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon garam masala
- 1 teaspoon tandoori masala (optional)
- ½ teaspoon turmeric
- 1 oz water (more or less)
- red chili powder (I use 1 teaspoon)
- 2 tablespoon oil
- 6 whole black peppercorn
- Heat oil in a wide bottom pan and add the peppercorns. Give them a roast until they slightly pop (use a lid if needed) and then immediately add onions. Cook until slightly brown. (SIDE NOTE: I use diced or finely chopped onions & tomatoes. They tend to splatter less and have a different end result compared to a puree.)
- Once the onions have cooked, add the chopped tomatoes and mix.
- Add salt, red chili powder, garam masala, tandoori masala, turmeric, ginger, and garlic. Mix and cook for about 2-3 minutes.
- Grate the hard-boiled eggs into the pan, add the water, and stir. At this point if you want the consistency a bit more gravy-like then add an extra ounce or so of water.
- Cook on medium-low heat for about 2-3 minutes (until heated through).
- Top with cilantro (stems taste great in this dish). Traditionally served with bread and onion salad.
- I recommend chopping tomato and onions very small or food processing them. Puree is not recommended.
- Add more oil for a real street food taste.
- Sprinkle extra Garam Masala on top to enhance the flavor of the dish.
- I love to eat this with grilled bread, but you can also enjoy it as is or with plain white rice.
The biggest difference in the two dishes includes the way the eggs are cooked. Egg Bhurji includes scrambled eggs whereas Egg Kheema includes grated boiled eggs. This leads to a completely different texture in both dishes.
Traditionally Kheema Pav is a dish that is Kheema served with bread.