Egg kheema masala or anda keema 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.
Place eggs in water. Bring it to a boil. Turn off and keep covered for 15 minutes. Place in ice bath for 5 minutes. There you go!
Step 1: Hard-boil eggs
The eggs can be easily peeled now. Grate the eggs using a box grater. Alternatively, you can chop them finely.
Step 2: Grate the eggs
Heat oil in a pan or wok. Add a bay leaf and finely diced onions. Saute until translucent. Add ginger-garlic paste and cook for a couple of minutes.
Step 3: Make the masala
Add finely chopped tomatoes and saute until the tomatoes are cooked and turn mushy.
Add green peas to the onion tomato mixture. Stir the mixture on medium flame. Sprinkle some water and cook covered for a few minutes until the peas are cooked.
In a small bowl, mix the ground spices: chili, garam masala, cumin, turmeric, coriander, pepper and salt. Add a little water and make them into a paste.
Add the spice paste to the cooked peas and onion tomato gravy. Add grated carrots and stir until they turn soft. You can also add bell peppers.
Add the grated eggs and chopped coriander leaves. Stir gently and try not to mash the egg yolks too much. Drizzle some lemon juice for a splash of citrus freshness.
Enjoy your delicious egg keema masala with roti or pav! Get the recipe by clicking the button below:
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