Egg Kheema Pav
This street-style egg kheema turns humble eggs into a rich, spicy scramble with onions, tomatoes, and warming masala. Spoon it over lightly toasted pav for a comforting, satisfying meal that comes together fast.
For 4 servings
- boil · ~12 min
Boil the eggs.
1.Place the eggs in a pan and cover with water.2.Bring to a boil over medium-high heat.3.Cook until hard-boiled, about 9-10 minutes.4.Drain, cool slightly, peel, and chop the eggs finely.TIPCool the eggs just enough to handle so they peel easily without turning rubbery. - prep · ~5 min
Prep the vegetables and pav.
Finely chop the onion, tomato, and green chili. Split the pav if not already cut, and keep the chopped coriander leaves and lemon juice ready.
- saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add onion and green chili.3.Cook until the onion turns soft and lightly golden, 5-6 minutes.4.Add ginger-garlic paste and cook for 1 minute.TIPKeep the heat medium so the onion sweetens instead of browning too fast. - saute · ~6 min
Add tomato and spices.
1.Add tomato and cook until soft and pulpy, 4-5 minutes.2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Mix well and cook for 1 minute until the masala smells fragrant. - mix · ~3 min
Make the egg kheema.
Add the chopped boiled eggs to the pan and mix gently so the masala coats every bit. Cook for 2-3 minutes, then finish with lemon juice and half the coriander leaves.
TIPStir gently to keep the egg texture crumbly like kheema, not pasty. - saute · ~2 min
Toast the pav.
Heat butter on a tawa or skillet and toast the split pav cut side down until lightly golden and warm.
- assemble · ~1 min
Assemble the egg kheema pav.
Spoon the hot egg kheema into the toasted pav or serve it alongside for scooping.
- garnish
Garnish with the remaining coriander leaves.
- serve
Serve hot with extra lemon if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the boiled eggs finely by hand rather than mashing, so the kheema stays crumbly instead of turning pasty.
- 2Cook the onions until just lightly golden; deeply browned onions can make this quick kheema taste heavy.
- 3Let the tomatoes turn fully pulpy before adding eggs, or the filling can taste raw and watery.
- 4Add the lemon juice after switching off the heat to keep its brightness and prevent a bitter note.
- 5Toast the pav only at the end so the cut sides stay crisp and don't steam soft while the kheema sits.
- 6If making ahead, store the egg kheema separately and reheat gently before filling the butter-toasted pav.
- 7For a true street-style texture, break up any larger egg chunks in the pan with the spatula while mixing gently.
Adapt it for your goals.
Extra-spicy
Increase green chili or red chili powder for a hotter, street-stall style version with more punch.
butter richButter-rich
Add a little butter to the masala along with the oil for a richer, more indulgent egg kheema.
low oilLow-oil
Reduce the oil slightly and use a good nonstick pan; ideal if you want a lighter everyday version.
cheese pavCheese-pav
Top the hot egg kheema with a little grated cheese inside the pav for a fusion, snack-style serving.
Why this is on our healthy list.
Protein-Rich Filling
Eggs make this pav filling satisfying and protein-rich, helping turn a simple bun meal into a more substantial dish.
Includes Aromatic Vegetables
Onion, tomato, green chili, ginger, and garlic add plant compounds and depth without needing a heavy gravy.
Balanced With Fresh Finish
Coriander leaves and lemon juice add freshness that brightens the rich eggs and buttery pav.
Frequently asked questions
Yes, leftover hard-boiled eggs work very well. Just chop them finely and add them only at the end so they don't become dry.
