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A delicious and quick eggetarian curry where grated boiled eggs are simmered in a rich and spicy onion-tomato masala. This dish perfectly mimics the texture of traditional keema and is best enjoyed with hot rotis or pav.
For 4 servings
Prepare the Eggs
Sauté the Masala Base
Add Spices
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A delicious and quick eggetarian curry where grated boiled eggs are simmered in a rich and spicy onion-tomato masala. This dish perfectly mimics the texture of traditional keema and is best enjoyed with hot rotis or pav.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 294.34 calories per serving with 14.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Combine and Finish
Garnish and Serve
Stir in 2 tablespoons of heavy cream or full-fat yogurt at the end of cooking for a richer, creamier texture. Ensure the heat is low to prevent curdling.
Serve the keema stuffed inside lightly buttered and toasted pav (bread rolls), similar to the classic Keema Pav, for a popular street-food style meal.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder along with the other spices for an extra kick.
Add 1/2 cup of finely chopped vegetables like bell peppers (capsicum) or green peas along with the onions to make the dish more nutritious.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is packed with nutrients like Vitamin D, Vitamin B12, and choline from eggs, and antioxidants like lycopene from cooked tomatoes, which help combat oxidative stress.
The high protein content helps in keeping you full for longer, which can aid in weight management by reducing overall calorie intake.
One serving of Anda Keema contains approximately 280-310 calories, depending on the amount of oil used and the size of the eggs. This makes it a moderately caloric, protein-rich main dish.
Yes, Anda Keema can be a healthy dish. It is an excellent source of high-quality protein from eggs, which is essential for muscle repair and growth. The use of tomatoes, onions, and spices provides antioxidants. To make it healthier, you can reduce the amount of oil used.
This specific recipe relies on eggs as the main ingredient. For a vegan version, you can replace the grated eggs with crumbled firm tofu or a plant-based meat substitute to create a similar 'keema' texture.
Anda Keema is very versatile. It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It is also popularly served with pav (soft bread rolls) or can be enjoyed as a side dish with dal and steamed rice.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave. The texture might change slightly upon reheating, but it will still be delicious.