A delightful twist on traditional keema! Grated hard-boiled eggs are simmered in a rich and spicy onion-tomato masala. This quick and protein-packed curry is perfect with hot rotis or pav for a satisfying weeknight meal.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Egg Keema Masala, Chapati and Cucumber Raita
Flavorful, protein-packed Egg Keema with soft chapati & cooling raita – a homestyle meal that's quick and delicious!
This indian dish is perfect for dinner. With 601.03 calories and 27.89g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
1 tsp Kasuri Methi (crushed)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil, Cool, and Grate the Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10-12 minutes for perfect hard-boiled eggs.
Drain the hot water and immediately run cold water over the eggs or place them in an ice bath for 5 minutes. This stops the cooking process and makes them easier to peel.
Once completely cool, peel the eggs and grate them using the large holes of a box grater. Set the grated eggs aside.
2
Prepare the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This step is crucial for the flavor of the curry.
Add the ginger-garlic paste and slit green chilies. Sauté for another 60 seconds until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring and mashing them with your spoon, until they break down and become pulpy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
Continue to cook the masala on medium-low heat for 5-7 minutes, stirring occasionally, until you see oil separating from the sides of the masala. This indicates that the base is perfectly cooked.
4
Combine and Finish the Dish
Reduce the heat to low. Add the grated eggs to the pan.
Gently fold the eggs into the masala, ensuring they are evenly coated without mashing them too much.
Pour in 1/4 cup of water (or more for a looser consistency), and add the crushed kasuri methi. Stir gently to combine.
Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the eggs to absorb the flavors of the masala.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the top. Give it one final gentle stir.
5
Serve
Let the Egg Keema Masala rest for 5 minutes before serving. Serve hot with fresh roti, pav (bread rolls), parathas, or as a side with dal and rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
