As all we know, Egg is an incredibly nutritious food and hence it makes good diet food. The intake of eggs is known to be a perfect source of food since it contains almost all the minerals that we need to maintain our body fit and healthy. Usually, we make boiled eggs, omelettes using eggs and we may get bored of having the same kind of foodstuff in our daily life. So I have tried a little new form of the recipe known as Egg Kheema using boiled eggs.
This egg kheema curry is the easiest recipe that can be served with breakfast, lunch and dinner. Even we can use this egg keema stuff for making bread sandwiches and burgers as well. Moreover, this curry suits well as a lunch box recipe for our children. Since it is a simple recipe, beginners can even try making this. So give it a try and let me know the comments.
Check out my other Side Dish Recipes and Egg Recipes here.
- Aloo Sabji
- Brinjal Curry
- Chicken Kheema
- Kheema Recipes
- Shredded Chicken
- Thoran Recipes
- Egg Chapati
- Muttai Thokku | Egg Thokku
- Preparation time : 10 mins
- Cooking time : 20 mins
- Total : 30 mins
- Servings : 3 Persons
- Course : Side Dish
- Cuisine : Indian
Ingredients for making Egg Kheema
- 4 Boiled eggs (finely chopped)
- 2 large onions (finely chopped)
- 2 medium sized tomatoes (finely chopped)
- 1 1/2 tbsp chilli powder
- 1 tbsp garam masala (can take meat masala as well)
- 1/2 tbsp turmeric powder
- 1/2 tbsp black pepper powder
- 1 tbsp ginger garlic paste
- Salt to taste
- Oil for cooking (preferably coconut oil)
- 1 tsp mustard seeds
- Handful of curry leaves
Steps for making Egg Keema Recipe
As a first step, hard boil the eggs in the pan on a high flame. If you want, you can add some rock salt while boiling the eggs. Once the eggs are boiled, peel off the skin and chop the eggs to cubes without mashing the egg yolks.
Heat oil in the pan. Using coconut oil for this dish adds extra taste. Minimum of 3 to 4 tbsp of oil. You can adjust the oil according to your taste. For tempering, add mustard seeds. Once it spluttered, add curry leaves to it.
Then turn your flame to medium and add chopped onions to the pan. Saute it until it becomes transparent.
Then add ginger garlic paste and saute it until the raw smell of the paste goes off. While adding ginger garlic paste, turn your flame to low since it splutters over you.
Next, add chopped tomatoes and saute them until the tomatoes become mushy. While sauteing, keep your flame to medium so that the onion and tomatoes paste does not get burnt. The base gravy should be mushy so that it binds well the chopped eggs.
Then, add all the masalas and saute them until the raw smell goes off.
Masalas should be well combined to form a gravy. The texture looks likes this.
Then add half a cup of water to the gravy. You can adjust the consistency according to your wish. But do not pour excess water because the egg yolk will melt in the gravy. At this stage, add the required amount of salt to taste. Stir well and bring it to a boil. Better if the consistency is semi-gravy.
Add chopped eggs and stir them gently. Make sure that egg yolks are not melting in the gravy. You can add chopped coriander leaves as well in this stage.
After stirring them, close the pan and cook for 2 mins on the low flame so that the gravy binds well with the egg cubes. You will see oil separating from the gravy.
Then turn off the stove and transfer to a bowl. Delicious egg kheema is ready to be served.
- While adding onions, tomatoes and masalas, make sure that your flame is on low so that they won’t get burnt.
- After adding chopped eggs, remember not to stir very hard as the yolks will melt off in the gravy.
- You can serve this egg kheema curry with dosas, appams, chapati, parathas and plain rice as well.
If you are willing to read my other side dish recipes, click Here