Anda Kheema
Boiled eggs are crumbled into a spiced onion-tomato masala for a quick, homestyle kheema-style dish without meat. It is savory, lightly spicy, and perfect with pav, roti, or plain rice when you want something fast and comforting.
For 4 servings
- boil · ~15 min
Boil the eggs.
Place the eggs in a pot, cover with water, and bring to a boil. Cook until hard-boiled, about 10 minutes, then cool, peel, and crumble them into small kheema-like bits.
TIPCool the eggs before peeling so the whites stay smooth and do not tear. - prep · ~5 min
Chop the vegetables and measure the spices.
Finely chop the onion, tomato, and green chili. Keep the ginger-garlic paste, spice powders, salt, coriander leaves, and lemon juice ready near the stove.
- saute · ~6 min
Cook the cumin and onions.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add chopped onion and cook until soft and light golden, 5 to 6 minutes.TIPDo not rush the onions; this step gives the dish its deep savory base. - saute · ~6 min
Build the masala.
1.Add green chili and ginger-garlic paste and cook for 1 minute.2.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.3.Cook the mixture until the tomatoes soften and the masala looks thick, 4 to 5 minutes.4.Sprinkle in garam masala and mix well.TIPCook until the tomato loses its raw smell and the oil starts to show at the edges. - mix · ~3 min
Add the eggs and mix gently.
Add the crumbled boiled eggs to the pan and fold them into the masala until evenly coated. Cook for 2 to 3 minutes so the eggs take on the flavor without turning dry.
- garnish · ~1 min
Finish with coriander leaves and lemon juice.
Turn off the heat, then add chopped coriander leaves and lemon juice. Give the anda kheema one final gentle mix.
- serve · ~1 min
Serve hot.
Serve anda kheema hot with pav, roti, paratha, or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Crumble the boiled eggs by hand instead of mashing; you want small uneven bits that mimic kheema without turning pasty.
- 2Cook the onions to light golden, not dark brown, so the masala stays soft and the egg flavor is not overshadowed.
- 3Wait for the tomatoes to lose their raw smell and for a little oil to show at the edges before adding the eggs.
- 4After adding the crumbled eggs, fold gently and cook only briefly; overcooking makes the egg bits dry and rubbery.
- 5Add the lemon juice only after switching off the heat so its brightness stays fresh and sharp.
- 6This dish reheats well for tiffin; warm it gently with a spoonful of water to loosen the masala if it has tightened in the fridge.
Adapt it for your goals.
Bhurji-style
Use softly scrambled eggs instead of boiled crumbles for a looser, juicier version that comes together even faster.
low oilLow-oil
Reduce the oil slightly and cook the onions on medium-low with a splash of water when needed; good for a lighter everyday meal.
pav stylePav-style
Make the masala a touch spicier and slightly wetter so it pairs especially well with toasted pav for a street-style feel.
peas addedPeas-added
Add a handful of green peas with the tomatoes for extra sweetness, texture, and a more filling kheema.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this a satisfying, protein-rich option that can help keep the meal filling without needing meat.
Contains Protective Nutrients
Eggs provide important nutrients, while onions, tomatoes, chilies, and coriander add a range of plant compounds and freshness.
Moderate Ingredient List
This homestyle preparation uses basic pantry spices and a modest amount of oil compared with many richer gravies.
Frequently asked questions
Yes. Cook it fully, cool, and refrigerate for up to 2 days. Reheat gently and add a fresh squeeze of lemon before serving.
