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Egg Kheema

Name: Egg Kheema
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs boiled eggs (shelled and grated or finely chopped); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger-garlic paste; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp water; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(78)

TASTE SCORE

8/10

Boiled eggs are grated and tossed with onions, tomatoes, green chili, and warm spices to make this quick Indian-style kheema. It has the cozy feel of mince masala, but comes together fast and pairs well with roti or pav.

PREP

15m

COOK

20m

SERVES

1 KATORI

219 cal

SERVINGS

METHOD · 6 STEPS

prep · ~12 min
Boil and prepare the eggs.
1.Boil the eggs until hard-boiled, then cool and peel them.
2.Grate the eggs on the large side of a grater or chop them very finely.
3.Keep them aside while you make the masala.
TIPGrated eggs give the dish a softer kheema-like texture than chopped eggs.
saute · ~8 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and green chili, then cook until the onion turns light golden, 5 to 6 minutes.
4.Add ginger-garlic paste and cook for 1 minute until the raw smell goes away.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~7 min
Make the masala.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook for 1 minute.
4.Add water and cook until the masala looks thick and glossy.
mix · ~3 min
Fold in the eggs.
Add the grated eggs to the pan and mix gently so the masala coats them evenly. Cook for 2 to 3 minutes on low heat until everything is well combined and the kheema stays moist, not dry.
TIPStir gently at this stage so the eggs stay fluffy instead of turning pasty.
garnish
Finish with lemon juice and coriander leaves.
serve
Serve hot with roti, pav, or paratha.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the eggs while they are fully cooled so the whites stay separate instead of smearing.
2
Cook the onions only to light golden; deep browning can overpower the delicate egg flavor.
3
Let the tomatoes turn completely pulpy before adding eggs, or the kheema can taste sharp and watery.
4
Add the 2 tablespoons of water only after the spices go in to stop them from scorching and help form a glossy masala.
5
Once the grated eggs are added, keep the heat low and cook briefly so the mixture stays soft, not rubbery.
6
Finish with lemon juice off the heat or at the very end to keep its brightness noticeable.
7
This reheats best in a covered pan on low heat with a splash of water to restore moisture.