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. Since there is a lack of gluten, dairy, soy, etc this dish is very common with Indian Clean-Eating diets. In addition to that, vegetarians find eggs to be their go to protein source so why not spruce it up a bit, right?
SIDE NOTE: If you prefer less spice, then please use half the portion recommended. I make meals the “Surati” way :).
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.
- 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
- red chili powder (I use 1 tsp)
- 6 whole black peppercorn
- 2 tbsp oil
- 1 oz water
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 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 soupy 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.