Healthy Egg Kheema Masala (Anda Keema)

Egg kheema masala is a delicious gravy made with boiled eggs along with spices and aromatics. This anda keema recipe is a healthier version of the popular Indian street food. Learn the tips and tricks to reduce the oil content of egg keema without skimping on taste.

Egg Keema Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

• Eggs: Choose eggs that are as fresh as possible. I’ve used medium-sized eggs here, small or large ones are fine, too. Tweak the cooking time accordingly.
• Vegetables: I’ve used green peas and carrots here. You can also add bell peppers.
• Spices: Chili, coriander, turmeric, garam masala, cumin and pepper.
• Flavor boosters: Onions, ginger, garlic, tomatoes and coriander leaves.
• Lemon juice: It not only adds a burst of citrus freshness but is also rich in vitamin C. It helps your body absorb calcium in the eggs.

How To Make Egg Keema Masala: Step by step

How to Make Perfect Hard-Boiled Eggs

You don’t need instructions to boil eggs, but I’ve found that boiling eggs this way gives perfectly cooked eggs and also makes them easier to peel:

Take water in a deep pot and slowly place the eggs. Water should completely cover the eggs. Bring it to a rolling boil.

Remove from heat and keep covered for 12 minutes for medium-sized eggs. (10 minutes for small eggs and 14 for large ones.)

Transfer the eggs to ice water (water should completely cover the eggs).

After 5 minutes, peel the eggs. There you go! This way you can peel them very easily. And you get perfectly cooked egg whites with soft but well-cooked yolks.

Grate the Eggs

Grate the boiled eggs using a box grater. Keep it aside.

Make Gravy

Heat 1 tablespoon of olive oil and saute a bay leaf and 2 finely diced onions.

Once the onions turn translucent, add 1 teaspoon of ginger-garlic paste.

When ginger and garlic are roasted (when the raw smell is gone), add 2 finely chopped or minced tomatoes.

A quick tip: If you happen to have the easy Indian curry paste, you can skip the above 3 steps for the gravy by adding 1 cup of the curry paste.

Mix in ¼ cup of green peas. Sprinkle a tablespoon of water and cook covered for 5 to 10 minutes until the peas are cooked.

Add Spices

In a small bowl, take 1½ teaspoons chili powder, 1 teaspoon coriander powder, ¼ teaspoon tumeric, ½ teaspoom garam masala, ½ teaspoons of pepper and cumin each and 1 teaspoon of salt.

Mix all the spices with 2 tablespoons of water and mix until combined.

Add the spice mix to the gravy in the pan and stir for a couple of minutes.

Add Carrot and Egg Keema

Add ¼ cup of grated carrot to the gravy. Stir for a minute or two until they turn soft.

Add grated eggs and mix gently. Turn off the flame.

Stir in 2 horizontally slit green chilies and garnish with chopped coriander leaves.

Finish off by drizzling 2 teaspoons of lemon juice.

Tips To Make the Best Anda Keema

• Use a non-stick wok/pan: This may be the most obvious but often overlooked tip. It helps reduce the amount of oil used and also makes cleaning easier. This is true for most egg recipes like cabbage omelet too.
• Variations: You can use bell peppers and edamame in addition to or instead of carrots and peas.
• Before adding the eggs: Ensure the rest of the ingredients are well-cooked and combined before adding the eggs.
• After adding the eggs: Do not over-mix. You wouldn’t want an egg mashup here. Some of the egg yolks will anyway get mashed, but that’s fine.
• Scaling: This recipe can be easily modified to suit the number of people you’re serving.
• Making ahead: Egg keema can be refrigerated for a maximum of 2 days, but it is not suitable for freezing.
• Storing leftovers: Store the leftovers in the fridge and use them up within a couple of days.

Health Benefits of Eggs

• Eggs offer complete protein, with all 9 essential amino acids.
• They are nutrient-dense with more vitamins, minerals, and amino acids per calorie than most other foods.
• They help your “good” cholesterol.
• Eggs can lower your triglycerides which means they are heart healthy.
• They can lower your odds of a stroke.
• Eggs can help lose weight. Having them for breakfast keeps you feel full longer, so you’ll eat less throughout the day.
• They promote eye health. Eggs are good sources of antioxidants. The fat they have makes it easy for your body to use the nutrients.
• They are rich in Vitamin D and choline that help sharpen the brain. (Source)

How to Serve Egg Kheema

Enjoy your egg keema with toast for breakfast or brunch.

Layer it up with lettuce and cucumber to make some quick sandwiches to pack for lunch. More lunch box ideas: replace the paneer filling in paneer frankie or chicken tikka in tandoori chicken wraps with egg keema.

Make a quick and easy dinner by pairing egg kheema with pav or roti. It also tastes great with flavored rice like lemon turmeric rice or low-carb coconut cauliflower rice.

More Egg Recipes