Egg Keema Pav
A quick street-style Mumbai favorite where grated boiled eggs are cooked with onion, tomato, ginger, garlic, and warming spices, then spooned into butter-toasted pav for a satisfying bite.
For 4 servings
- prep · ~15 min
Boil and grate the eggs.
1.Place the eggs in a saucepan and cover with water.2.Bring to a boil, then cook until hard-boiled (10-12 min).3.Cool, peel, and grate the eggs coarsely.TIPCool the eggs fully before grating so the yolks stay fluffy instead of pasty. - saute · ~12 min
Cook the onion masala.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20-30 seconds.3.Add onion and green chili, then cook until the onion turns light golden (5-6 min).4.Add ginger and garlic, then sauté until fragrant (1 min).5.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.6.Cook until the tomatoes soften and the masala looks thick (4-5 min).TIPKeep the heat medium once the powdered spices go in so they do not burn. - simmer · ~4 min
Make the egg keema.
1.Add water to the pan and mix well to loosen the masala.2.Stir in the grated eggs gently so they stay crumbly like keema.3.Sprinkle garam masala and cook for 2-3 minutes until everything is heated through.4.Finish with cilantro and lemon juice. - saute · ~3 min
Toast the pav.
Heat butter on a tawa or skillet. Open the pav lightly and toast the cut sides until warm and lightly golden.
- assemble
Fill the pav with egg keema.
Spoon a generous portion of hot egg keema into each toasted pav and press gently to hold the filling in place.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the eggs on the large holes of the grater so the filling stays fluffy, not pasty.
- 2Cook the onion until light golden before adding tomato; undercooked onion makes the keema taste raw-sweet.
- 3Add the 3 tablespoons of water only after the masala thickens to loosen it without making it soupy.
- 4Fold the grated egg in gently and heat just 2-3 minutes; overcooking makes the egg dry and rubbery.
- 5Toast the pav only on the cut side in butter so it stays soft outside but holds the filling inside.
- 6Finish with lemon juice off the heat to keep the keema bright and prevent the eggs from tasting flat.
- 7The egg keema can be made ahead and refrigerated; reheat gently with a splash of water before stuffing the pav.
Adapt it for your goals.
Extra-spicy
Increase green chili or red chili powder for a sharper, Mumbai street-stall style heat.
cheese loadedCheese-loaded
Add a little grated cheese while the egg keema is hot for a richer, more indulgent pav filling.
low butterLow-butter
Toast the pav with minimal butter or on a dry tawa if you want a lighter version that still has crisp edges.
masala pav styleMasala pav style
Spread a little of the cooked egg masala on the cut side of the pav before toasting for more flavor in every bite.
Why this is on our healthy list.
Protein-Rich Filling
Eggs make this pav filling satisfying and help turn a simple street-style snack into a more substantial meal.
Contains Aromatic Spices
Ginger, garlic, cumin, coriander, and turmeric add flavor depth while contributing beneficial plant compounds.
Fresh Herb and Citrus Finish
Cilantro and lemon juice brighten the dish and add freshness that balances the richness of egg and buttered pav.
Frequently asked questions
Yes. Make the egg keema in advance and refrigerate it for up to 2 days. Reheat gently with a splash of water, then toast the pav fresh before serving.
