Keema (also known as kheema or qeema) is a savoury minced meat (beef or lamb) dish that is supposed to have originated in Persia but is immensely popular in India.
Because of their culinary variety, eggs have long been referred to as a man’s best friend. Eggs, one of the most nutrient-dense foods, may easily be included into any meal of the day, whether it’s a protein-packed breakfast or a filling dinner.
However, eating the same thing every day can become monotonous after a while. As a result, we present egg keema, a dish that can enhance the flavour of a basic boiled egg. This recipe is quick and easy to make, and when served with pav or plain paratha, it makes a filling breakfast.
Egg Kheema is a dish made with onions, tomatoes, and spices. This dish is popular among Indian Clean-Eating diets due to the absence of gluten, dairy, soy, and other allergens. Furthermore, vegetarians rely on eggs as their primary protein source, so why not jazz it up a little?
Ingredients
PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
• 6 eggs, hard-boiled (shredded)
• 1 cup fresh tomato, finely diced
• 1 cup fresh onion, finely diced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon garam masala
• 1 tablespoon tandoori masala (optional)
• 1/2 teaspoon turmeric
• Take one ounce of water (more or less)
• Chilli powder, red (I use 1 tsp)
• Salt
• 2 tablespoons oil
• 6 whole black peppercorns
Instructions
• In a large pan with a wide bottom, heat the oil and add the peppercorns. Roast them until they start to pop (use a lid if necessary), then add the onions right away. Cook until the bottom of the pan is golden brown. (SIDE NOTE: For the onions and tomatoes, I use diced or finely chopped onions and tomatoes. They splatter less and produce a different end result than a puree.)
• Now, when the onions are done, stir in the chopped tomatoes.
• Combine salt, red chilli powder, garam masala, tandoori masala, turmeric, ginger, and garlic in a mixing bowl. Now, just cook for about 2-3 minutes, stirring occasionally.
• Grate the hard-boiled eggs into the pan, then add the water and stir to combine. If you want the consistency to be more gravy-like, add an extra ounce or so of water at this point.
• Cook for about 2-3 minutes on medium-low heat (until heated through).
• Garnish with cilantro (stems taste great in this dish). It is traditionally accompanied by bread and onion salad.
Notes
• I recommend finely chopping the tomato and onions or food processing them. Pureeing is not advised.
• For a true street food flavour, add more oil.
• To enhance the flavour of the dish, sprinkle extra Garam Masala on top.
• I like to serve this with grilled bread, but it’s also delicious on its own or with plain white rice.
• The manner the eggs are cooked is the most significant difference between egg bhurji and egg keema. Scrambled eggs are used in Egg Bhurji, while grated cooked eggs are used in Egg Kheema. Both dishes have an entirely distinct texture as a result of this.
Last Updated on August 12, 2021
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