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Egg Keema Recipe

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.
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Prep Time 12 mins
Cook Time 20 mins
Course Breakfast, Brunch, Side Dish
Cuisine North Indian
Servings 2
Calories 155 kcal


  • 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


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.


  1. Eggs are to be hard-boiled.
  2. Vegetables need to be chopped very finely for getting that keema texture. Do not use tomato puree or sauce.
  3. Using butter and pav bhaji masala gives the best street style taste to the egg keema.
  4. 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.
  5. 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.
  6. You can skip besan flour if you don't have it as it is used only to thicken the keema.
  7. If you don’t have pav bhaji masala, increase garam masala by ¼ teaspoon, Also dried mango powder, chat masala can also be used.
  8. Storage It keeps well in the fridge for a day, gently reheats using microwave or stovetop. Not suitable for freezing.
  9. The nutritional value is approximate. When served with bread, it comes for 2 people.
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Calories: 155kcalCarbohydrates: 9gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 179mgSodium: 145mgPotassium: 293mgFiber: 2gSugar: 5gVitamin A: 929IUVitamin C: 15mgCalcium: 47mgIron: 1mg
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