Anda Keema
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Grate the hard-boiled and peeled eggs using a box grater. This gives the best 'keema' texture. Alternatively, you can mash them thoroughly with a fork. Set aside.
- 2
Step 2
- a.Sauté the Masala Base
- b.Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the hing, followed immediately by the finely chopped onions.
- d.Sauté the onions for 6-8 minutes, stirring frequently, until they are soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- f.Stir in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the masala.
- 3
Step 3
- a.Add Spices
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute, stirring constantly to prevent burning.
- c.Pour in 120 ml (1/2 cup) of water, stir to combine everything, and bring the masala to a gentle simmer.
- 4
Step 4
- a.Combine and Finish
- b.Add the grated eggs to the simmering masala. Gently fold them into the gravy, ensuring they are evenly coated.
- c.Simmer for 3-4 minutes, allowing the eggs to absorb the flavors of the masala. Avoid overcooking.
- d.Crush the kasuri methi between your palms and sprinkle it over the keema. Add the garam masala and give it a final, gentle mix.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Serve hot with roti, paratha, pav (bread rolls), or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Grating the eggs provides a better, more authentic 'keema' texture compared to mashing.
- 2Don't overcook the eggs after adding them to the masala, as they can become rubbery.
- 3For a richer, creamier curry, you can add 1-2 tablespoons of fresh cream or cashew paste at the end.
- 4Ensure the onion-tomato base is well-cooked until oil separates; this is key to a flavorful curry.
- 5Lightly toast the kasuri methi on a dry pan for 10-15 seconds before crushing to enhance its aroma.
Adapt it for your goals.
Creamy Anda Keema
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.
Anda Keema PavAnda Keema Pav
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.
Spicy Anda KeemaSpicy Anda Keema
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.
Vegetable Anda KeemaVegetable Anda Keema
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.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Vitamins and Minerals
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.
Promotes Satiety
The high protein content helps in keeping you full for longer, which can aid in weight management by reducing overall calorie intake.
Frequently asked questions
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.