A popular Indian Street Food recipe that includes spices and boiled eggs which are cooked into a crave worthy curry dish and served with warm butter grilled bread! This is a tasty treat for every spice loving person!
Egg Kheema
Jump to:
History
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.
What ingredients do you need?
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?
Egg Bhurji vs Egg Keema
The biggest difference in two dishes is 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 :).
Step-by-Step Instructions
Clean-Eating Egg-Kheema Sides
There are many things you can eat with egg kheema when it comes to a side dish. One is definitely butter grilled bread 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.
Recipe
An Indian street food made with boiled eggs, garam masala, and Indian Spices.
- 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)
- 1/2 tsp turmeric
- 1 oz water (more or less)
- red chili powder (I use 1 tsp)
- salt
- 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.
