Sindhi Egg Keema
A unique and flavorful eggetarian take on classic keema! Grated hard-boiled eggs are cooked in a spicy onion-tomato masala, creating a rich and satisfying dish. Perfect for scooping up with warm pav or roti for a quick meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 8 large eggs in a saucepan and cover with cold water by at least one inch.
- c.Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
- d.Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- e.Once cool, peel the eggs and grate them using the large holes of a box grater. Set aside.
- 2
Step 2
- a.Sauté the Aromatics
- b.Heat 3 tbsp of vegetable oil in a wide pan or kadai over medium heat.
- c.Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- d.Add 2 finely chopped medium onions and sauté for 5-7 minutes until they turn soft and light golden brown.
- e.Stir in 1.5 tbsp of ginger-garlic paste and 2 slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add 3 finely chopped medium tomatoes to the pan. Cook for 6-8 minutes, stirring occasionally, until they become soft and mushy.
- c.Add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1 tsp salt.
- d.Mix everything well and continue to cook the masala for 4-5 minutes, stirring frequently. Cook until the oil begins to separate from the masala at the edges of the pan. If it starts to stick, add a splash of water.
- 4
Step 4
- a.Combine and Finish
- b.Reduce the heat to low and add the grated hard-boiled eggs to the pan.
- c.Gently fold the eggs into the masala, ensuring they are evenly coated without breaking them down too much.
- d.Sprinkle 0.75 tsp of garam masala over the top and mix gently.
- e.Cook for just 2-3 minutes more to allow the flavors to meld together. Avoid overcooking.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with 3 tbsp of freshly chopped coriander leaves.
- c.Serve the Sindhi Egg Keema hot with pav (bread rolls), roti, or parathas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, cook the onion-tomato masala thoroughly until you see oil separating. This is the key to a delicious base.
- 2Be gentle when mixing in the grated eggs to maintain their texture.
- 3You can add a handful of green peas along with the tomatoes for added sweetness and texture.
- 4For a creamier consistency, you can mash one or two egg yolks separately and mix them into the masala before adding the grated eggs.
- 5This dish tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Add Vegetables
Incorporate 1/2 cup of boiled green peas or finely chopped capsicum along with the tomatoes for extra nutrition and crunch.
Spicier VersionSpicier Version
Increase the amount of green chilies or add a pinch of black pepper along with the garam masala for extra heat.
Creamy KeemaCreamy Keema
Stir in 1-2 tablespoons of fresh cream or cashew paste at the end of cooking for a richer, creamier texture.
Paneer KeemaPaneer Keema
For a vegetarian alternative, substitute the grated eggs with 250g of crumbled paneer (Indian cottage cheese).
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
This dish provides essential nutrients like Vitamin D, Vitamin B12, and selenium from eggs, which are crucial for bone health, nerve function, and a strong immune system.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger provides natural anti-inflammatory benefits, which can help reduce inflammation in the body.
Frequently asked questions
One serving of Sindhi Egg Keema contains approximately 290-320 calories, depending on the size of the eggs and the amount of oil used. It's a protein-rich and satisfying meal.