Egg Kheema Pav

Instructions

1. 1

   Prepare the eggs

   • Place eggs in a saucepan and cover with cold water by 1 inch.
   • Bring to a rolling boil, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
   • Drain the hot water and run cold water over the eggs to cool them down.
   • Peel the eggs and either grate them using a box grater or chop them very finely. Set aside.
2. 2

   Sauté the aromatics

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté until they turn soft and golden brown, which should take about 6-7 minutes.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the masala base

   • Add the finely chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
   • Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
   • Cook the masala for 2-3 minutes, stirring occasionally, until the oil begins to separate from the mixture.
4. 4

   Add the eggs and simmer

   • Add the grated or chopped hard-boiled eggs to the pan.
   • Gently mix everything together, ensuring the eggs are well-coated with the masala.
   • Pour in 1/2 cup of water, stir, and bring to a gentle simmer.
   • Cover the pan and cook on low heat for 5-6 minutes to allow the flavors to meld.
5. 5

   Finish the kheema and toast the pav

   • Uncover the pan, add the garam masala and 2 tablespoons of chopped coriander leaves. Give it a final mix.
   • Slit the pav buns horizontally, keeping one edge intact.
   • Heat the butter on a flat pan or tawa. Place the pav on the tawa, cut side down, and toast until golden brown and slightly crisp, about 1-2 minutes.
6. 6

   Serve immediately. Place a generous portion of the egg kheema in a bowl, garnish with the remaining coriander leaves, and serve hot with the buttered pav and lemon wedges on the side.