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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
Prepare the Eggs
Sauté the Aromatics
Cook the Masala
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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.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 291.92 calories per serving with 14.76g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Combine and Finish
Garnish and Serve
Incorporate 1/2 cup of boiled green peas or finely chopped capsicum along with the tomatoes for extra nutrition and crunch.
Increase the amount of green chilies or add a pinch of black pepper along with the garam masala for extra heat.
Stir in 1-2 tablespoons of fresh cream or cashew paste at the end of cooking for a richer, creamier texture.
For a vegetarian alternative, substitute the grated eggs with 250g of crumbled paneer (Indian cottage cheese).
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
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.
The use of spices like turmeric (containing curcumin) and ginger provides natural anti-inflammatory benefits, which can help reduce inflammation in the body.
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.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein, vitamins D and B12. The spices like turmeric have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
It pairs wonderfully with soft pav (bread rolls), fresh rotis, parathas, or even plain sliced bread. You can also serve it with a side of kachumber salad (cucumber-tomato-onion salad).
Store any leftover egg keema in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Yes, you can prepare the onion-tomato masala base in advance and store it in the fridge. When you're ready to eat, simply reheat the masala, add freshly grated boiled eggs, and cook for a few minutes.
Absolutely. You can use about 3/4 cup of tomato puree instead of fresh tomatoes. The cooking time for the masala might be slightly shorter.