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.
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.