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A delicious and hearty street-food classic from Mumbai! Finely chopped hard-boiled eggs are simmered in a spicy onion-tomato masala, perfect for scooping up with buttery, toasted pav.
For 4 servings
Prepare the eggs
Sauté the aromatics
Cook the masala base
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A delicious and hearty street-food classic from Mumbai! Finely chopped hard-boiled eggs are simmered in a spicy onion-tomato masala, perfect for scooping up with buttery, toasted pav.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 648.59 calories per serving with 22.9g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Add the eggs and simmer
Finish the kheema and toast the pav
Serve immediately. Place a generous portion of the egg kheema in a bowl, garnish with the remaining coriander leaves, and serve hot with the buttered pav and lemon wedges on the side.
Replace the eggs with 250g of crumbled paneer (Indian cottage cheese) to make Paneer Kheema Pav. Add the paneer at the final stage and cook for just 2-3 minutes.
Use 250g of crumbled firm tofu instead of eggs. Sauté the tofu separately until golden before adding to the masala. Use vegan butter or oil for toasting the pav.
Omit the green chilies and reduce the red chili powder to 1/4 teaspoon. You can add a tablespoon of tomato ketchup to the masala for a milder, slightly sweet flavor.
Add 1/2 cup of boiled green peas along with the eggs to increase the protein and fiber content.