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    The Curry Mommy » Indian

    Egg Kheema

    Published: Sep 23, 2018 · Modified: Oct 28, 2021 by The Curry Mommy · This post may contain affiliate links ·

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    Jump to Recipe

    Masala Egg Kheema Curry (Egg Keema) is an Indian Street Food known as keema pav that is a high protein recipe similar to Chicken Shakshuka.

    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!

    Egg Kheema in a copper pot with two handles

    Meal prep this recipe by boiling the eggs ahead of time. It is a great dish for breakfast, lunch, or dinner.

    Not into eggs? Give my Indian Chicken Kheema Recipe a try!


    Jump to:
    • Why You'll Love it!
    • Ingredients
    • Instructions
    • Indian Street Food Recipes...
    • Pair it with...
    • Storing and Reheating
    • More Curry Recipes...
    • Top Tips
    • 📖 Recipe
    • FAQ

    Why You'll Love it!

    1. it is easy to make
    2. refrigerates well
    3. a great option for an Indian meal prep recipe
    Masala Egg Kheema in a bowl with cilantro and shredded egg whites on top

    Ingredients

    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)
    • water
    • fresh garlic
    • red chili powder
    • generous amount of oil (peanut or corn preferred)

    Instructions

    Heat some oil in a pan and add the dry spices.

    tempered oil

    Add the chopped onions and cook until translucent.

    onions

    Add the chopped tomatoes and spices. Cook the ingredients until the water from the tomatoes has evaporated.

    indian gravy

    Prep the eggs by boiling them and grating them.

    brown eggs

    Add the grated eggs to the pot, add water to reach a preferred consistency, and let it heat through.

    shredded eggs

    Enjoy warm with a squeeze of lemon and cilantro on top


    Indian Street Food Recipes...

    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...

    1. chaat chips
    2. ragda pattice
    3. chicken shakshuka

    Pair it with...

    I grew up eating Egg Kheema with white bread. Just like Pav Bhaji!

    1. Butter Pav (grilled butter bread)
    2. White Rice
    3. Tortilla
    4. Naan
    5. Roti
    egg kheema

    Storing 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...

    • Paneer Butter Masala Recipe (Paneer Makhani)
    • Desi Gravy Chicken Recipe - Tapelu Chicken
    • Easy Indo Chinese Chicken Curry with Onions
    • One Pot Chicken Tikka Masala

    Top Tips

    1. Keep the kheema thick, by not adding much water, if eating it on top of a bread.
    2. Add a bit extra water to get a consistency that pairs well with rice, roti, or bread.

    📖 Recipe

    Egg Kheema in a copper pot with two handles

    Masala Egg Kheema

    The Curry Mommy
    An Indian street food made with boiled eggs, garam masala, and Indian Spices.
    4.73 from 18 votes
    Pin Recipe Print Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Indian
    Servings 2

    Ingredients
      

    Ingredients

    • 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 tsp)
    • salt

    Tempered Oil

    • 2 tablespoon oil
    • 6 whole black peppercorn

    Instructions
     

    • 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. 

    Notes

    • 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.
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

    FAQ

    Egg Bhurji vs Egg Keema

    The biggest difference between 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.

    What is kheema served with?

    Traditionally Kheema Pav is a dish that is a type of kheema served with bread.


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