Egg keema is a delicious dish of minced/ grated hard boiled eggs cooked in a spicy curry. It is served with butter toasted pav, naan or paratha. It also goes well with bread.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 4 boiled eggs
  • 2 tbsp oil
  • 1 bay leaf
  • 2 green cardamoms
  • 2 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • ½ tsp cumin
  • ¾ cup onions (finely chopped)
  • 1 green chili (slit)
  • ½ cup tomatoes (chopped)
  • salt (as needed)
  • 1 tsp ginger garlic paste
  • ½ tsp red chili powder ((adjust))
  • ¾ to 1 tsp meat masala (or garam masala)
  • ½ tsp garam masala
  • ½ tsp coriander powder
  • ½ cup green peas (or ¼ cup cashews (optional))
  • 1 handful mint (/ pudina coriander leaves)

Method

  1. Hard boil eggs and set aside. When cooled chop them gently to small cubes. Set aside.

How to Make Egg Keema

  1. Add cinnamon, cloves, cumin, bay leaf to hot oil.
  2. When they begin to sizzle, add onions and fry until they turn golden. Saute ginger garlic paste till the raw smell vanishes. Fry tomatoes together with onions until mushy.
  3. Add chili powder and meat masala.
  4. Saute until the raw smell goes off. Fry cashews or peas for 2 to 3 minutes.
  5. Add very little water, salt, pudina and coriander leaves.
  6. Cook until the mixture thickens.
  7. Add chopped eggs and mix gently until egg is coated well with masala.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.