Egg Keema Masala is a protein-rich dish made with grated boiled eggs cooked in a tomato-onion base. It can be eaten as a snack or served as a side dish with any bread or rice. Healthy low-carb option and comes quickly in less than 30 minutes.
Growing up as a pure vegetarian, eggs are my childhood favourite and go-to protein source, especially whenever I’m trying to lose weight. If you are like me, bored of eating eggs in regular ways like omelettes, avocado egg salad, try out this versatile keema egg recipe for a change.
It is popularly called Ande ka Keema in the northern part of India and is eaten as street food with buttery toasted pav(white bread roll).
This is a low-calorie, low-carb recipe suitable to eat if you are trying to lose weight.
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What is Egg Keema or Ande ka Keema?
Anda/Ande means eggs in Hindi
Keema or kheema is a dish usually made of minced or ground meat, but here we are using grated boiled eggs suitable for vegetarians, hence the name Ande ka keema or egg keema masala.
Grated eggs created a minced meat-like texture when cooked in a masala mixture made of onions, tomatoes and spices. It is often called masala egg keema curry as it is served with naans and roti as Indian street food.
Why we love this recipe?
- keema egg recipe is hard to mess up if you know how to boil eggs.
- calls for minimal ingredients and be ready in 30 minutes more or less.
- rich in protein and versatile serving options or can be eaten on its own with an extra side salad.
Key Ingredients
Here are the simple ingredients required for masala egg keema curry. Please note that I have missed butter in the below photograph.
- Boiled Eggs, hard-boiled as easier to grate.
- Veggies – I used onion and tomato but I will highly recommend adding green bell peppers too.
- Green chilli is optional and can be skipped if you want a less spicy version.
- Coriander leaves are a must for any savoury indian street food, used in the garnish.
- Ginger garlic paste – add the required spice to any masala dish, you can use chopped or crushed ginger alone too.
- Spices – red chilli powder, a good quality garam masala, cumin, coriander powders and as usual turmeric powder.
- Pav Bhaji masala – which needs its own entry lol. You can get this spice powder in any Indian store or Amazon. This adds a great taste factor to the egg keema curry. If you can’t find it, try to find raw mango powder and chat masala at least. Can be made without too but I highly recommend it.
- Besan or gram flour is optional to thicken the keema curry.
- Butter – salted or unsalted works well, can use vegetable oil or cooking spray also.
See the recipe card for quantities.
How to make Egg Keema Masala
Preparing Eggs
Boil eggs either in an instant pot or using a saucepan. Eggs need to be hard-boiled which makes it less messy to grate.
Peel the boiled eggs and grate using a grater shown in the picture above. Grated boiled eggs give great texture but you can even chop them finely.
Making Masala
this step can be started in parallel while the eggs are boiling.
Step 1: Heat 1 tablespoon of unsalted butter in a pan, you can also use oil or cooking spray instead or a combination of both butter and oil.
Step 2 Add finely chopped onion and cook until slightly pink by adding a little salt to fasten the cooking process.
Step 3 Add ginger garlic paste or chopped or crushed ginger and saute until the raw smell goes off.
Step 4 Add finely chopped tomatoes and cook for 10 minutes on medium flame until they turn soft.
Making egg keema
Step 5: Add cumin powder, coriander powder, pav bhaji masala. chilli powder, turmeric powder and chopped green chilli too if using. Adjust any salt too.
Step 6: Cook the mixture for 5 minutes or so until well combined and moisture evaporates.
Step 7: Add ¼ to ½ cup water to the cooked mixture.
Step 8: Mix well and cook further until the spice flavours are incorporated into the mixture.
Step 9: Add sifted besan flour and mix well, this thickens the curry. you can skip this step if not using it.
Step 10: Add grated eggs into the mixture and mix gently.
Step 11: Allow it to cook for 2 minutes and sprinkle garam masala and mix well.
Step 12: Add chopped coriander and serve with rice or pav bread or roti or naan.
Serving and Storage Suggestions
Ande ka keema is best served with toasted pav bread(you see in the picture above). you could use a wholemeal dinner roll if trying to lose weight.
Make egg keema pav by stuffing keema into toasted buns.
Makes an excellent sandwich filler too,
Serve it with naan or chapati or roti along with some pickled onions. Why not wrap it in a tortilla or use it as a taco filling?
Make egg keema as a meal on its own with a big side salad made of lettuce, cucumbers etc.
It keeps well in fridge for a day, gently reheat using microwave or stove top. Not suitable for freezing.
Variations
Ok, even though they cannot be keema dishes technically, grated eggs can be substituted with grated paneer or grated tofu. even minced soya(maybe my next recipe?) may work well but need more spices to balance the blandness.
You can skip besan flour too as it is used only to thicken the keema.
If you don’t have pav bhaji masala, increase garam masala by ¼ teaspoon, Also dried mango powder, chat masala can also be used.
Expert Tips and FAQ
- Eggs are to be hard-boiled.
- Vegetables need to be chopped very finely for getting that keema texture. Do not use tomato puree or sauce.
- Using butter and pav bhaji masala gives the best street style taste to the egg keema.
- Do not add water after adding eggs, boiled eggs dipped in water gives a very funny and weird taste, you will more likely throw the entire dish in a bin.
Most likely you have added water after adding eggs. Any water should be incorporated only before adding eggs.
Replace grated eggs with hard pressed grated tofu or soya mince(soaked in hot water and drained). But the cooking times and spice measurements vary sligthly.
Here are few moe egg recipes from the blog
Super smilling mushroom frittata
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Egg Keema Recipe
Ingredients
- 2 eggs large, boiled
- 1 tomato large, finely chopped
- 1 onion medium, finely chopped
- 1 green chilli optional
- 1 teaspoon ginger garlic paste or chopped garlic
- 1 tablespoon unsalted butter or vegetable oil
- ¼ teaspoon red chilli powder
- ¼ teaspoon corainder powder
- ¼ teaspoon cumin powder
- ½ teaspoon pav bhaji masala
- a pinch turmeric powder
- ¼ teaspoon garam masala powder
- 2 springs corainder leaves finely chopped
Instructions
Preparing Eggs
- Peel the boiled eggs.Grate using a grater shown in the picture (see post above).
Making Masala(this step can be started in parallel while the eggs are boiling.)
- Heat 1 tablespoon of unsalted butter in a pan, you can also use oil or cooking spray instead or a combination of both butter and oil.
- Add finely chopped onion and cook until slightly pink by adding a little salt to fasten the cooking process.
- Add ginger garlic paste or chopped or crushed ginger and saute until the raw smell goes off.
- Add finely chopped tomatoes and cook for 10 minutes on medium flame until they turn soft.
Making Egg Keema
- Add cumin powder, coriander powder, pav bhaji masala. chilli powder, turmeric powder and chopped green chilli too if using. Adjust any salt too.
- Cook the mixture for 5 minutes or so until well combined and moisture evaporates.
- Add ¼ to ½ cup water to the cooked mixture. Mix well and cook further until the spice flavours are incorporated into the mixture.
- Add sifted besan flour and mix well, this thickens the curry. you can skip this step if not using it.
- Add grated eggs into the mixture and mix gently. Allow it to cook for 2 minutes and sprinkle garam masala and mix well.
- Add chopped coriander and serve with rice or pav bread or roti or naan.
Notes
- Eggs are to be hard-boiled.
- Vegetables need to be chopped very finely for getting that keema texture. Do not use tomato puree or sauce.
- Using butter and pav bhaji masala gives the best street style taste to the egg keema.
- Do not add water after adding eggs, boiled eggs dipped in water gives a very funny and weird taste, you will more likely throw the entire dish in a bin.
- Substitutes grated eggs can be substituted with grated paneer or grated tofu. even minced soya may work well but need more spices to balance the blandness.
- You can skip besan flour if you don’t have it as it is used only to thicken the keema.
- If you don’t have pav bhaji masala, increase garam masala by ¼ teaspoon, Also dried mango powder, chat masala can also be used.
- Storage It keeps well in the fridge for a day, gently reheats using microwave or stovetop. Not suitable for freezing.
- The nutritional value is approximate. When served with bread, it comes for 2 people.
Nutrition
Hello there, I’m Siri, love food shopping more than perfumes or dresses. At one point I lost control of myself and ate my way until I was near obese. Now, am here to write about my experiences in maintaining a healthy, balanced body and mind. Remember, the best lessons are always from failed people.
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