Muttai Keema Masala

Name: Muttai Keema Masala
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 6 pcs egg (hard boiled, peeled); 2 tbsp oil; 0.5 tsp fennel seeds; 1 inch cinnamon stick; 2 pcs green cardamom (lightly crushed); 12 pcs curry leaves; 2 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 tbsp ginger-garlic paste; 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water (for the masala gravy); 2 tbsp coriander leaves (finely chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

8/10

A rustic South Indian-style egg mince curry where crumbled boiled eggs are simmered in a spiced onion-tomato masala. This protein-packed dish comes together in just 25 minutes and tastes even better the next day. Perfect with roti, dosa, or steaming hot rice.

PREP

10m

COOK

15m

SERVES

1 KATORI

216 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Boil and crumble the eggs.
1.Place eggs in a saucepan, cover with water and boil for 10 minutes.
2.Transfer to cold water, peel and crumble roughly with your hands into a bowl.
3.Keep the texture uneven—some chunky bits, some fine crumbles.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add fennel seeds, cinnamon stick, and crushed cardamom. Sauté for 20 seconds until fragrant.
3.Add curry leaves and let them splutter for 10 seconds.
TIPMedium heat prevents the whole spices from burning and turning bitter.
saute · ~7 min
Sauté onions and green chili.
1.Add the finely chopped onions and slit green chilies.
2.Sauté, stirring often, until the onions turn deep golden brown at the edges (6-7 minutes).
3.This browning is key to the dish's rich flavor.
TIPDon't rush the onions—deep browning builds the foundational flavor of the masala.
saute · ~6 min
Cook the ginger-garlic paste and tomatoes.
1.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).
2.Add the chopped tomatoes, turmeric, red chili powder, coriander powder, cumin powder, and salt.
3.Cook, mashing the tomatoes, until they turn soft, glossy, and the oil starts to separate (4-5 minutes).
simmer · ~7 min
Add the crumbled eggs and simmer.
1.Add the crumbled boiled eggs to the masala and stir gently to coat every piece.
2.Pour in ¼ cup water and mix well.
3.Simmer on low heat for 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly dry.
TIPStir gently to keep some texture—over-mixing will turn the eggs into a uniform paste.
garnish · ~1 min
Finish with garam masala and coriander.
1.Sprinkle garam masala over the top and give it one final gentle mix.
2.Switch off the heat and garnish generously with chopped coriander leaves.
TIPGaram masala added at the very end preserves its volatile aromatic oils.
serve
Serve hot with roti, dosa, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
Crush the boiled eggs with your hands for an uneven, textured crumble that mimics minced meat.
2
Deeply caramelize the onions until dark golden brown for a sweet, rich masala base.
3
Cook the tomato masala until oil visibly separates on the sides to ensure no raw taste remains.
4
Add the garam masala only at the very end to preserve its delicate aromatic oils.
5
Let the keema masala rest for 10 minutes before serving to allow the flavors to meld.
6
This curry thickens on standing; add a splash of warm water when reheating to restore consistency.
7
For a non-stick cooking experience, use a well-seasoned kadai or non-stick pan.

RECIPE VARIATIONS

Adapt it for your goals.

keema with chicken

Keema with chicken

Replace the crumbled boiled eggs with 250g of minced chicken. Cook the chicken in the masala until fully done (about 8–10 minutes) for a traditional non-egg keema version.

paneer keema

Paneer keema

Substitute crumbled boiled eggs with crumbled paneer. This makes the dish vegetarian while retaining a similar protein-rich, crumbly texture.

low oil version

Low-oil version

Reduce oil to 1 tablespoon and cook the masala on medium-low heat, adding a splash of water occasionally to prevent sticking. The flavor will still be robust with less fat.

extra spicy