Simple, practical, and full of everyday flavour, Egg Keema is a non-vegetarian Indian side made with simple everyday ingredients in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.