Egg keema curry aka anda keema recipe is a spicy, flavoured protein-rich egg curry. It is a popular Indian street food which is prepared and served by street vendors with butter-roasted crispy pav. In this preparation, boiled eggs are peeled and shredded and then cooked with onion, ginger-garlic, tomatoes, a few spices and coriander leaves. It is a super easy recipe which can be served as a breakfast with bread or pav. It can even be relished with flatbreads like paratha, poori, naan, roti etc or with rice items for lunch or dinner.
Table of Contents
About the recipe
Health Benefits of Egg
How to make Egg Keema masala (step wise photos)
Recipe Card
About the recipe
First of all, I am an egg lover since my childhood and can have it in any form, except raw. My mom used to prepare a variety of egg curry recipe to bring a smile to my face. I am sure many egg lovers like me would have the same story to share. Today, I am going to dedicate this recipe to all egg lovers. This dish will be a feast for them.
If you are getting bored with regular egg curries or omelette recipes and want to try something new with eggs then you are in the correct place. Egg keema curry aka anda keema recipe is one of my favourite egg curries which I can’t stop myself to devour till my stomach is tightly packed. In fact, anda keema with pav is one of my favourite breakfasts.
Whenever I talk about any egg keema, it always makes me feel nostalgic. I still remember when I was in Mumbai, I used to visit a regular street vendor for keema pav. One day, in a rush, by mistake he served me anda keema pav. Initially, I complained but I was so hungry so tried the dish he served. I just loved the dish so much that after that incident I ordered anda keema pav myriad times from him.
But later, after leaving Mumbai, I started craving the dish and then decided to prepare it at home. On the first attempt, the curry turned out pretty well but on the second attempt, it turned out fantastic. Now anda keema is one of our family favourites and a saviour dish as well because it gets cooked very easily.
Egg Keema masala – Reason behind its popularity
- It is an eggetarian dish which is perfect to trigger the taste buds of non-vegetarian people and many vegetarian people who eat eggs and egg products.
- It is known for its inimitable taste and unique flavour.
- As it is a protein-rich curry so its suitable for kids.
- It is one of the most versatile dishes which can be accompanied by any rice items or flatbreads and even with bread or pav for breakfast.
- It is a very easy-to-make recipe prepared using minimal ingredients.
- Egg keema masala could be a perfect dish for lunchboxes during busy working days.
Egg keema curry is a simple and easy egg curry Indian. Though it looks exactly like the restaurant-bought ones, but the way of cooking it is quite easy. Honestly, it is a full-proof recipe, and nothing can go wrong with it. It requires all the common ingredients which are regularly used in Indian cuisine and easily available in any Indian grocery.
Ingredients for Egg Keema masala
Eggs: The primary ingredient of the recipe which provides taste, texture and flavour to the dish. I have used shredded boiled eggs for the recipe.
Onions: Onions are one of the most important ingredients of the keema recipe which provides taste and flavour to the dish. I have used finely chopped onions for the recipe.
Tomatoes: I have used chopped tomatoes for the recipe. It gives nice flavour, taste and texture to the dish.
Ginger-garlic: Both ingredients are equally important to flavour the dish and enhance the taste of the dish.
Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.
Whole spices: I have only used cumin seeds for tempering.
Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Each spice is equally important for the perfect flavour and taste of the anda keema recipe.
Salt: The basic ingredient of any savoury recipe which adds a salty taste to the dish.
Water: It is used to adjust the consistency of the gravy.
Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavourless oil like vegetable oil, sunflower oil, rapeseed oil etc.
Egg keema masala with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient egg.
Health Benefits of Egg
- Eggs are a great source of nutrition. It is rich in vitamins, selenium and folate.
- It’s a good source of protein.
- It’s good for our hearts.
- Eggs are good for our eye health.
How to make Egg Keema masala?
To prepare the egg butter masala, first, wash and cut all the vegetables and make them ready for use.
On the other hand, bring a pot of water to boil and then turn the flame low. Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for 10-12 minutes.
During this time, make a large bowl ready filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
Then peel the eggs and finely shred them either with a knife or with a grater. Keep it aside for later use.
Now put a pan on flame and allow it to become completely dry. Then add oil and allow it to become hot. Once the oil is hot, add cumin seeds and let them crackle.
Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
Add the ginger-garlic paste to the pan and cook it on low flame for another 2-3 minutes. Then add green chillies and mix them well.
Add chopped tomatoes to the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
Then add salt, turmeric powder, red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.
Add the cumin powder, coriander powder, garam masala powder and mix it well. Cover the pan and cook it for a couple of minutes over low flame.
Then add water and give a nice stir. Cover the pan and cook it over a high flame until the gravy starts boiling.
Now, turn the flame to low and add the shredded eggs to the pan and mix. Cook it over low flame for 2 minutes.
Add finely chopped fresh coriander leaves and mix it well. Turn off the flame and the egg keema curry is ready to serve now.
Many egg curries have already been shared in my previous post. You may like a few of them.
Spicy egg curry
Egg korma
Omelette curry
Sev puri
..And Many more…
Ingredients:
1 Cup = 250 ml
- 3 Eggs
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon Ginger-Garlic paste
- 1-2 green Chilies, finely chopped
- 4 tablespoons Coriander leaves, finely chopped
- 1 teaspoon red Chilli powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ¾ teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- Salt to taste
- 1 tablespoon Oil
- 1 cup Water for gravy
Instructions:
- Bring a pot of water to boil and once the water starts boiling, then turn the flame low. Add 3 eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
- Drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
- Peel the eggs and finely shredded them either with a knife or with a grater. Keep it aside for later use.
- Now put a pan on flame and allow it to become completely dry. Then add oil and allow it to become hot.
- Once the oil is hot, add ¼ teaspoon cumin seeds and let them crackle.
- Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
- Add 1-2 finely chopped green chillies and mix them well.
- Add chopped tomatoes to the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.
- Add the ½ teaspoon cumin powder, ¾ teaspoon coriander powder, 1 teaspoon garam masala powder and mix it well. Cover the pan and cook it for a couple of minutes over low flame.
- Add 1 cup water and give a nice stir. Cover the pan and cook it over a high flame until the gravy starts boiling.
- Turn the flame to low and add the shredded eggs to the pan and mix. Cook it over low flame for 2 minutes.
- Add 4 tablespoons finely chopped fresh coriander leaves and mix it well.
- Turn off the flame and the egg keema curry is ready to serve now.
Serving Instruction
Transfer the egg keema recipe to a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Relishes the egg recipe with pav, chapati or any kind of Indian flat bread or with rice items and enjoy the dish.
Ingredients
1 Cup = 250 ml
- 3 Eggs
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon Ginger-Garlic paste
- 1-2 green Chilies, finely chopped
- 4 tablespoons Coriander leaves, finely chopped
- 1 teaspoon red Chilli powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ¾ teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- Salt to taste
- 1 tablespoon Oil
- 1 cup Water for gravy
Instructions
- Bring a pot of water to boil and once the water starts boiling, then turn the flame low. Add 3 eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
- Drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
- Peel the eggs and finely shredded them either with a knife or with a grater. Keep it aside for later use.
- Now put a pan on flame and allow it to become completely dry. Then add oil and allow it to become hot.
- Once the oil is hot, add ¼ teaspoon cumin seeds and let them crackle.
- Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
- Add 1-2 finely chopped green chillies and mix them well.
- Add chopped tomatoes to the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.
- Add the ½ teaspoon cumin powder, ¾ teaspoon coriander powder, 1 teaspoon garam masala powder and mix it well. Cover the pan and cook it for a couple of minutes over low flame.
- Add 1 cup water and give a nice stir. Cover the pan and cook it over a high flame until the gravy starts boiling.
- Turn the flame to low and add the shredded eggs to the pan and mix. Cook it over low flame for 2 minutes.
- Add 4 tablespoons finely chopped fresh coriander leaves and mix it well.
- Turn off the flame and the egg keema curry is ready to serve now.
