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.
Why You’ll Love This Egg Recipe
Egg keema masala, like Kerala egg roast and boiled egg masala fry, is one of the easiest Indian recipes with boiled eggs.
“Anda” refers to egg and “keema” means anything minced. Egg keema, mutton keema and chicken keema are some of the popular keema recipes. I love to make chicken keema-filled eggs when I have some minced chicken and eggs.
The bane of any keema recipe is the high calories due to the amount of oil used. The kheema will be literally swimming in oil. This is to improve the texture and taste of an otherwise bland keema.
I’ve found a way to address this issue. Why not add (instead of oil) extra onions and tomatoes, veggies and lemon juice to boost the flavors?
This gives varying textures to the egg keema and prevents it from being too “eggy“. That also makes egg keema a complete low-calorie meal.
BONUS: More colorful, delicious and nutritious egg kheema masala with a BIG DIFFERENCE.
The best part?
You only need basic ingredients and spices you might already have in your kitchen. Like the egg kurma, you can eat this egg keema any time of the day. It’s entirely up to you whether you want to have it for breakfast, a quick dinner or pack it for lunch. It works for a lazy weekend brunch too.
It’s dinner time and you don’t have any protein in your fridge other than eggs? This easy keema egg recipe will come to your rescue.
Let’s get started:
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.
Common Questions
1. What is the secret to easy to peel eggs?
There are a few tricks to making boiled eggs that are easy to peel:
Add vinegar to the cooking water: Adding a teaspoon of vinegar to the water can help to break down the proteins in the egg whites, making the eggs easier to peel.
Use a slotted spoon to transfer the eggs to the ice bath: After boiling the eggs, transfer them to a bowl of ice water using a slotted spoon. This will help to cool the eggs quickly and prevent overcooking, which can make them harder to peel.
Crack the shells gently: Once the eggs have cooled, gently tap them on a hard surface to crack the shell all over. Be careful not to crack the egg too hard, as this can damage the egg white.
Peel under running water: Peel the eggs under cool running water, which can help to loosen the shell and make it easier to remove.
2. Is it better to peel boiled eggs hot or cold?
It is generally better to peel boiled eggs after they have been cooled in ice water rather than when they are still hot. Here’s why:
When eggs are boiled, the proteins in the egg white coagulate and become firm. However, the shell and the thin membrane beneath it can still stick to the egg white, making it difficult to peel. Cooling the eggs in ice water causes the egg white to contract and pull away from the shell, making it easier to peel.
If you try to peel boiled eggs while they are still hot, the shell may stick to the egg white, and it can also be more difficult to handle the hot eggs without burning yourself. It’s best to let the eggs cool down before attempting to peel them.
To cool boiled eggs quickly, remove them from the hot water and transfer them to a bowl of ice water. Allow the eggs to sit in the ice water for at least 5 minutes before attempting to peel them. This will help the egg white to separate from the shell and make them easier to peel.
3. Is it ok to put cold eggs in boiling water?
Cold eggs might crack if added to boiling water. If you’re using eggs straight from the fridge, follow the above instructions. They work for room-temperature eggs as well.
Printable Curry Paste Recipe
Grab a printable copy of the curry paste that helps home cooks like you cook different curries in 30 minutes or less:
More Egg Recipes
Healthy Egg Keema Recipe
Ingredients
- 6 eggs medium-sized
- 1 tablespoon olive oil
- 2 onions finely diced
- 2 tomatoes finely chopped
- 1 teaspoon ginger-garlic paste
- 1½ teaspoons chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon pepper
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼ cup green peas fresh or frozen
- ¼ cup grated carrot
- 2 green chilies slit horizontally
- a handful of coriander leaves chopped
- 2 teaspoons lemon juice
Instructions
How to make perfect hard-boiled eggs
- Take water in a deep pot and slowly place the eggs. Water should completely cover the eggs. Bring it to a rolling boil.
- Transfer the eggs to a bowl of ice water (water should completely cover the eggs).
- After 5 minutes, peel the eggs. This way you can peel them very easily. And you get perfectly cooked egg whites with soft but well-cooked yolks.
- Grate the peeled 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 tomatoes.
- 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 eggs
- 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.
Notes
- 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.
- Use non-stick pan or wok: This may be the most obvious but often overlooked tip. It helps minimize the amount of oil used and also makes cleaning easier.
- Before adding the eggs: Ensure the rest of the ingredients are well cooked and combined.
- Don’t keep stirring: Do not over-mix after adding the eggs. You wouldn’t want an egg mashup here. Some of the egg yolk will anyway get mashed, but that’s part of the recipe.
- 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.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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very yummy and healthy recipe. Definitely I will try this.
Thank you!