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A delicious and quick curry made with grated hard-boiled eggs cooked in a savory onion-tomato masala. This protein-packed dish is a fantastic vegetarian alternative to meat kheema and pairs perfectly with pav or roti.
For 4 servings
Hard-boil and prepare the eggs.
Prepare the masala base.
Cook the tomatoes and spices.
A delicious and quick curry made with grated hard-boiled eggs cooked in a savory onion-tomato masala. This protein-packed dish is a fantastic vegetarian alternative to meat kheema and pairs perfectly with pav or roti.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 250.24 calories per serving with 11.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
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Combine with eggs and finish.
Garnish and serve.
For a richer, creamier texture, stir in 2 tablespoons of heavy cream or cashew paste at the very end of cooking.
Add 1/2 cup of finely chopped bell peppers (capsicum) or green peas along with the tomatoes for added nutrition and texture.
Add 1 teaspoon of Pav Bhaji Masala along with the other spice powders for a Mumbai street-food flavor profile.
Increase the number of green chilies or add 1/4 teaspoon 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 nutrients. Eggs provide Vitamin D, B12, and selenium, while tomatoes offer Vitamin C and lycopene, a powerful antioxidant.
The use of turmeric provides curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Spices like cumin and red chili contain compounds that can have a mild thermogenic effect, potentially giving a slight boost to your metabolism.
Yes, Egg Kheema is a healthy dish. It's an excellent source of high-quality protein from the eggs, which is essential for muscle building and repair. It also contains beneficial spices like turmeric, which has anti-inflammatory properties.
A single serving of Egg Kheema (approximately 1 cup or 210g) contains around 240-280 calories. The exact count can vary based on the amount of oil used and the size of the eggs.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Absolutely! You can make a similar dish by crumbling paneer (Indian cottage cheese) or firm tofu. Sauté the crumbled paneer or tofu for a few minutes before adding it to the masala in the final step.
Egg Kheema is very versatile. It pairs wonderfully with Indian breads like pav (bread rolls), roti, chapati, and naan. It also makes a fantastic filling for sandwiches, wraps, and savory puffs.
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