Egg Keema Pav

Instructions

1. 1

   Prepare the Eggs

   • Place 6 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
   • Drain the hot water and transfer the eggs to a bowl of ice water for 5 minutes to stop the cooking process and make them easier to peel.
   • Peel the eggs and finely chop them or grate them using a box grater for a finer texture. Set aside.
2. 2

   Sauté Aromatics

   • Heat 3 tbsp of vegetable oil in a wide pan or kadai over medium heat.
   • Add 1 tsp of cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
   • Add 2 finely chopped medium onions and sauté for 6-8 minutes until they are soft and light golden brown.
   • Stir in 1 tbsp of ginger-garlic paste and 2 finely chopped green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Add 2 finely chopped medium tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until they break down completely and oil begins to separate from the masala.
   • Add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1.5 tsp pav bhaji masala. Add 1 tsp of salt.
   • Stir well and cook the spices for 1-2 minutes until they are aromatic.
4. 4

   Finish the Keema

   • Add the prepared chopped or grated eggs to the masala in the pan.
   • Pour in 1/4 cup of water to create a slight gravy and prevent it from being too dry. Mix gently to coat the eggs with the masala without mashing them.
   • Reduce the heat to low, cover, and simmer for 3-4 minutes to allow the eggs to absorb all the flavors.
   • Turn off the heat and stir in 2 tbsp of chopped coriander leaves.
5. 5

   Toast Pav and Serve

   • Heat a tawa or flat pan over medium heat. You can use the same pan after transferring the keema to a serving bowl for extra flavor.
   • Slit the 8 pav buns horizontally, keeping one edge intact.
   • Spread 2 tbsp of butter generously on the inner sides of the pav.
   • Toast the pav on the tawa for 1-2 minutes per side, pressing gently, until they are golden brown and slightly crisp.
   • Serve the hot egg keema immediately with the warm buttery pav, lemon wedges, and sliced onions on the side.