Keema also known as qeema is a South Asian dish of minced meat, cooked with spices and onions. Mutton keema a is very popular dish in India & is made in most meat eating homes and Restaurants serving meat. Vegetarian versions like soya keema and vegetable keema are also made. This egg keema may have been inspired from the mutton keema and is a dish served in Dhabas and road side eateries. It is served with butter toasted pav or with parotta or naan. Egg keema can be a hit or a miss and depends on your liking. The dhaba style egg keema is made with completely shredded/grated hard boiled eggs and in fact the egg yolks are partially mashed. But grating and mashing the yolk imparts a strong flavor and may not go well with everyone. My family don’t like it that way and the flavors are too strong for our liking. So I prefer to chop the hard boiled eggs instead of grating them. This egg keema is made exactly the way it is made in dhabas, minus the loads of oil and grated eggs. If you want to make a copycat of the dhaba egg keema simply grate the eggs and use more oil. More Egg recipes, Punjabi egg curryKadai egg masalaEgg masalaEgg bhurji

How to Make Egg Keema (Stepwise Photos)

Make Onion Tomato Masala

  1. Boil 4 eggs in a pot. Remove the shell and cut them to small cubes without messing up the yolk much. Set aside. Heat oil and add cardamom, cinnamon, cloves, bay leaf and cumin. Saute until they begin to crackle.
  2. Fry finely chopped onions until slightly golden. *note: finely chopped onions blend well with the keema.
  3. Fry ginger garlic paste until the raw smell goes off.
  4. Add chopped tomatoes and saute until they turn completely mushy.
  5. Add turmeric, chili powder and garam masala or meat masala. I suggest adding coriander powder too if the masala has a very sharp taste. Saute until the raw smell of the red chili powder and tomatoes goes off. I used this homemade garam masala.
  6. This step is optional. Green peas or soaked cashews can be used. Saute until the raw smell goes away.
  7. Add very little water, salt, handful of pudina and coriander leaves. You can add kasuri methi instead of pudina. Cook until the water almost evaporates and a thick curry base is left. Check the salt if needed add more.

Make Egg Keema

  1. Do not add eggs to the runny gravy or the yolks begin to dissolve. Add chopped eggs to thick curry.
  2. Stir gently for the masala to coat the egg well. Take care not to stir vigorously else the yolk will begin to turn mushy. Garnish with mint or coriander. Serve egg keema with chapathi , naan or plain paratha. Related Recipes

Recipe Card

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