Egg keema masala

The word “keema” is commonly used in South Asian cuisine to describe dishes made with finely chopped or ground meat. Keema is a versatile ingredient, and it can be prepared with various types of meat such as lamb, chicken, or beef. In the context of “Egg Keema Masala,” the traditional minced meat component is replaced with boiled and grated eggs. By incorporating boiled eggs into the dish, you retain the protein-rich element and add a unique texture, making it a suitable option for those who prefer a meatless or egg-centric meal.

Egg Keema Masala with onion and tomato is an Indian dish that elevates the simple egg into a delicious and comforting dish. The preparation of the dish starts by grating boiled eggs and transforming them into a keema-like consistency, creating a protein-packed meal. This dish is perfect for any meal, whether served with rice, naan or as a filling for sandwiches and wraps.

Let’s dive into Egg Keema Masala—a spicy, egg-packed dish that will satisfy your taste buds.

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Egg keema masala

Print Recipe

Egg Keema Masala is a savoury dish that combines finely minced or ground-boiled eggs with a flavorful masala sauce. The minced eggs absorb the spice of the masala, creating a protein-packed meal.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 3 people

Author sumisculinarynotes

Ingredients

• 5 boiled eggs
• 2 tbsp oil
• 2 large onions
• 2 tomatoes
• 2 tsp ginger-garlic paste
• ½ tsp chilly powder
• 1 tsp Kashmiri chilly powder
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt
• Water as needed

Instructions

• Boil water in a saucepan. Once boiled simmer the flame and gently lower the eggs into the water.
• Cook the eggs for 11 minutes over medium-high heat to get fully hard-boiled eggs with a firm yolk.
• Transfer them to ice-cold water to stop the cooking process and let them stand for about 10 minutes. Remove the eggs and peel.
• Grate the hard-boiled eggs and keep them aside.
• Heat a kadai or a pan, add oil, add finely chopped onions and saute until they turn translucent.
• Add ginger-garlic paste and cook until the raw smell disappears.
• Add chopped tomatoes and cook until they become soft.
• Reduce the flame to simmer and add coriander powder, turmeric powder, chilly powder, kashmiri chilly powder, garam masala and salt. Mix well and add water for the masala to cook.
• Gently stir in the grated boiled eggs, ensuring they are coated with the masala.
• Finish by garnishing with fresh coriander leaves.

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