Masala Egg Kheema Curry is an Indian Street Food – aka Kheema Pav
Turmeric, garam masala, and coriander powder mixed with slow roasted onion and finely chopped tomato gravy make this Indian boiled egg kheema recipe a healthy breakfast, lunch, or dinner. The perfect Indian street style masala eggs recipe when served with warm butter grilled bread.
Masala Egg Kheema
Add as much or as little chilli powder and coriander leaves as your heart desires, because these two ingredients can add much flavor to the end dish. Egg Kheema Recipes cook in less than 30 minutes, making it a great weekday food choice.
I reminisce often about those street food nights in India. The Indian Egg Stand being a popular one. Because of those, cook in front of you-food stand/cart-street vendors, I like to eat eggs for dinner even more-so than breakfast. The spices and various different dishes are mouth-watering! So let’s start here with a classic.
Egg Kheema is a dish made with slow cooked onions, tomatoes, and spices. This dish is very common with Indian Clean-Eating diets, since there is a lack of gluten, dairy, soy, etc. In addition to that, vegetarians find eggs to be their go to protein source so why not spruce it up a bit, right?
What ingredients do you need?
- 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)
Comforting Indian Street Food
When eating masala egg kheema on a street vendor cart, the ingredients are fresh and cooked on a high heat tawa. Not only does the flavor of the cast iron tawa make the kheema more drool worthy, but the garam masala used is so fragrant you can smell it from your seating location. No joke, once you have this Indian eggs recipes, you will want to make sure it’s on repeat because
- it is easy to make
- refrigerates well
- a great option for an Indian meal prep recipe
Egg Bhurji vs Egg Keema
The biggest difference in 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.
SIDE NOTE: If you prefer less spice, then please use half the portion recommended. I make meals the “Surati” way :).
Honestly, I love eating masala egg kheema curry with bread. Bread was always our go-to side as kids when making kheema. So ever since I can remember, kheema pav has been a staple, especially when anyone in the home is sick. We take soft white bread and grill it on a griddle with salted butter and eat it hot with the egg kheema.
Clean Eating Sides
There are many things you can eat with egg kheema masala eggs when it comes to a side dish. One is definitely butter grilled bread to make a delicious kheema pav recipe, but if you want to be a bit healthier than any form of low carb tortilla is a winner.
Looking for something even more satisfying? Then try my plain white rice with this recipe and a side of onion salad.
Give my chicken shakshuka a try! This curry mommy favorite dish is also meal prep friendly and packed with spice and flavor. Here are a few other curry recipes that you might love…
Masala Egg Kheema Curry with Pav
- 6 hard-boiled eggs (shredded)
- 1 cup finely diced fresh tomato
- 1 cup finely diced fresh onion
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp garam masala
- 1 tsp tandoori masala (optional)
- ½ tsp turmeric
- 1 oz water (more or less)
- red chili powder (I use 1 tsp)
- 2 tbsp 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.