Muttai Keema Masala
A hearty and flavorful South Indian dish where boiled eggs are minced to mimic keema and cooked in a spicy onion-tomato masala. Perfect with rotis or dosas for a quick and protein-packed meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 6 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- d.Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
- e.Peel the cooled eggs. Using the large holes of a box grater, grate the eggs to get a 'keema' or minced texture. Set aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat 3 tbsp of vegetable oil in a wide pan or kadai over medium heat.
- c.Add 1 tsp of mustard seeds and let them splutter completely, which takes about 30 seconds.
- d.Add 1 tsp of urad dal and sauté for 30-45 seconds until it turns a light golden brown.
- e.Add 10 curry leaves and 3 slit green chillies. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant.
- 3
Step 3
- a.Cook the Masala Base
- b.Add 2 finely chopped medium onions to the pan. Sauté for 5-6 minutes until they become soft and translucent.
- c.Add 1.5 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- d.Add 2 finely chopped medium tomatoes. Cook for 6-7 minutes, stirring occasionally, until they break down completely and become mushy.
- e.Add the spice powders: 0.5 tsp turmeric powder, 1.5 tsp red chilli powder, 2 tsp coriander powder, 1 tsp fennel powder, and 1.25 tsp salt. Stir well and cook for 2-3 minutes until the oil begins to separate from the masala.
- f.Pour in 60 ml (1/4 cup) of water to bring the masala together. Simmer for 2 minutes.
- 4
Step 4
- a.Combine and Finish
- b.Add the grated egg keema to the pan with the prepared masala.
- c.Gently fold the egg into the masala, ensuring it is evenly coated without mashing it further.
- d.Cook on low heat for 3-4 minutes, allowing the eggs to absorb the flavors.
- e.Sprinkle 1 tsp of garam masala over the top and give it a final gentle mix.
- f.Garnish with 3 tbsp of freshly chopped coriander leaves and turn off the heat.
- 5
Step 5
- a.Serve
- b.Serve the Muttai Keema Masala hot with chapati, roti, dosa, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, grate the hard-boiled eggs. Chopping them finely also works but grating gives a more authentic 'keema' feel.
- 2Ensure the tomatoes are fully cooked down to a paste-like consistency. This is key to a rich and flavorful masala base.
- 3Do not overcook the eggs after adding them to the masala, as they can become rubbery. A few minutes is enough to heat through and absorb flavors.
- 4Adjust the amount of red chilli powder and green chillies to suit your preferred spice level.
- 5For a richer, creamier texture, you can add 2 tablespoons of thick coconut milk or cashew paste at the very end of cooking.
Adapt it for your goals.
Protein Addition
Add 1/2 cup of cooked green peas along with the egg keema for extra texture, color, and nutrition.
Flavor TwistFlavor Twist
For a Chettinad-style flavor, add 1/2 teaspoon of black pepper powder and a pinch of stone flower (kalpasi) during the tempering stage.
With VegetablesWith Vegetables
Incorporate finely chopped bell peppers (capsicum) or carrots along with the onions to add more vegetables to the dish.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Essential Nutrients
This dish is packed with nutrients from its ingredients. Eggs provide Vitamin D, B12, and choline, while tomatoes offer antioxidants like lycopene, and onions contribute to heart health.
Metabolism Boosting Spices
The blend of Indian spices like turmeric, red chilli, and coriander not only adds incredible flavor but also contains compounds that can help boost metabolism and aid in digestion.
Frequently asked questions
One serving of Muttai Keema Masala contains approximately 240-260 calories, depending on the amount of oil used. This estimate is for one of four servings from this recipe.