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A delightful twist on traditional keema! Grated hard-boiled eggs are simmered in a rich and spicy onion-tomato masala. This quick and protein-packed curry is perfect with hot rotis or pav for a satisfying weeknight meal.
For 4 servings
Boil, Cool, and Grate the Eggs
Prepare the Masala Base
Cook Tomatoes and Spices
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A delightful twist on traditional keema! Grated hard-boiled eggs are simmered in a rich and spicy onion-tomato masala. This quick and protein-packed curry is perfect with hot rotis or pav for a satisfying weeknight meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 291.35 calories per serving with 14.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Combine and Finish the Dish
Serve
Replace the eggs with crumbled firm tofu or soya granules. Sauté the tofu/soya with the masala before adding water.
For a richer, restaurant-style finish, stir in 2 tablespoons of heavy cream or cashew paste at the very end, after turning off the heat.
Add 1/2 cup of green peas or finely chopped bell peppers along with the tomatoes to add extra nutrition and texture.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with essential nutrients like Vitamin D, Vitamin B12, Choline, and Selenium from eggs, and antioxidants from tomatoes, onions, and spices.
The high protein content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
One serving of Egg Keema Masala contains approximately 290-320 calories, depending on the amount of oil used. It's a balanced dish with a good mix of protein, fats, and carbohydrates.
Yes, it can be a very healthy dish. It is an excellent source of high-quality protein from eggs. To make it healthier, you can reduce the amount of oil used in the preparation.
Absolutely! Egg Keema Masala stores well in the refrigerator for up to 2-3 days in an airtight container. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.
It pairs wonderfully with Indian breads like roti, chapati, paratha, or naan. It is also traditionally served with soft bread rolls called pav. You can also serve it as a side dish with rice and dal.
Yes, you can use only egg whites if you are watching your cholesterol intake. However, the egg yolks add significant flavor, richness, and nutrients, so the final taste and texture will be different.
If your keema is too dry, simply add a few tablespoons of warm water and simmer for a minute or two until you reach your desired consistency. Be careful not to add too much water at once.