Egg keema (also called egg kheema, anda keema ghotala, or qeema) is an Indian egg and vegetable curry. This veg kheema recipe includes hard boiled eggs for vegetarian protein, along with tomatoes, onions, and a variety of spices. This unusual and flavorful Indian egg curry is great way to use leftover hard boiled eggs and is inexpensive to make. You’ll love this healthy dinner idea!
This egg keema recipe is a creative dish inspired by Indian cuisine that uses eggs as a vegetarian protein source. In fact, there are different kinds of egg curries out there! Here are a couple types of keema recipes:
- Kerala style: This is a subtle egg curry with a light yellow sauce. Often (not always!) this is an egg curry with coconut milk. Many of the Kerala egg curry recipes I see use whole or halved hard-boiled eggs (not chopped eggs).
- Dhaba style: Egg curries that are made dhaba-style often have a rich tomato onion sauce. This egg kheema recipe is more similar to dhaba style (though of course I’ve added my own twists to it).
- Surti egg keema recipe: Surti egg keema is a popular street food dish from the Surti cuisine of Surat, Gujarat, India. The Gujarati egg keema recipe is a flavorful and spicy minced egg dish made with boiled eggs and a blend of aromatic spices. The ingredients are often mashed completely.
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🥚 Egg Keema Recipe
Here are the ingredients for vegetarian egg keema:
- 6 large boiled eggs (chopped or grated eggs)
- 2 tablespoons ghee (clarified butter, can substitute regular butter)
- 1 cup chopped onion
- 3 cloves finely chopped garlic
- ½ tablespoon fresh ginger (peeled and minced)
- 1 small chopped jalapeno (small green chillies)
- 1½ teaspoons garam masala powder
- 1 teaspoon ground coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon paprika
- Salt and pepper
- 1½ cups finely chopped tomatoes
- ¾ cup frozen green peas
- ¼ cup chopped fresh cilantro (coriander leaves)
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Here are the step-by-step directions for how to make egg keema:
- Put the eggs in a medium-sized pot and cover them with water. Put the pot over medium heat. When the pot starts boiling, set the timer for 10 minutes.
- After the timer is up, drain the pot and rinse the eggs in cold water to cool them quickly. Peel them and chop them into ¼-½-inch pieces.
- Let the ghee melt in a skillet over medium-high heat. Add the onions and saute until they start to brown, about 5 minutes.
- Add in the garlic, ginger, and chili pepper and cook for one minute. Next, add in the spices (including salt and pepper) and cook an additional minute. Stir in the chopped tomatoes and cook 5-6 minutes, stirring frequently.
- Add one cup of water to the pan and the frozen peas. Turn the heat to medium-low and let the contents of the skillet simmer for about 5 minutes. The peas should fully thaw and cook.
- Take the skillet off the heat and stir in the eggs and cilantro. Serve over cooked rice (if desired).
Refrigerate leftovers in an airtight container for up to 2-3 days.
📋 Egg Keema Calories
How many calories are in anda keema? One serving of egg keema provides 333 calories, 21.6 grams total carbohydrates, 16.2 grams net carbs, and 16.1 grams protein.
➕ What is the difference between egg bhurji and egg keema?
Egg bhurji is a scrambled egg curry, while egg keema is typically made with finely chopped hard boiled eggs. Both options sound amazing, if you ask me! Why not make some curried scrambled eggs with red chili powder and ginger garlic paste for breakfast sometime soon?
🍚 What to Serve with Egg Keema
What do you eat with egg curry? I chose to serve egg keema masala with basmati rice. However, egg keema with bread is a very common choice.
Here are some different names for Indian breads that you could serve with egg kheema:
- Pav (soft bread rolls)
- Roti (unleavened flatbread)
- Chapati (also written chapathi; this is a type of roti)
- Naan (leavened flatbread)
- Paratha (a type of unleavened flatbread made of many flaky layers and fried)
- Parotta (another layered flatbread, but made with maida flour)
- Dosa (a thin crepe made of fermented rice and lentil flour)
You could also try serving your egg curry with aloo, or potatoes. Very often, cooked potatoes are used in egg curry recipes. With this potato rice recipe, you can enjoy them on the side instead.
FAQs
One popular Indian street food with eggs is the "Egg Roll" or "Egg Frankie." It is a filling snack with great taste that consists of a flatbread (paratha or roti) rolled around a flavorful egg filling. Egg keema and egg bhurji are two more Indian street foods you may encounter.
Keema is also known as kheema (or qeema in Pakistani), and typically refers to minced or ground meat. This can include mutton, lamb, beef, chicken, or goat. In this recipe, we’ve made a vegetarian anda keema (anda is Hindi for egg), which has similarities to shakshuka.
To make egg bhurji masala, whisk the raw eggs before adding to the skillet. After the tomato is cooked, add the eggs to the skillet and scramble them with the spices (don't add water). This alternative makes an easy one pot meal, since you don’t need an extra pot to hard boil eggs.
I would say this egg curry dish is healthy, providing many nutrients from whole foods. Eggs are rich in protein, choline, lutein, and healthy fats. The vegetables in this dish add fiber, potassium, provitamin A, vitamin C, and a variety of beneficial phytonutrients. (Of course, if you have an egg allergy, this dish is not a good choice for you!)
Egg keema is best made and served fresh. To reheat, place in a microwave-safe bowl and microwave on high for 1 minute, or until gently warmed.
👩🏻🍳 Other Hard-Boiled Egg Recipes
Want more recipes using hard boiled eggs? Here are some other egg recipes that you may enjoy:
- Keto Deviled Eggs (3 ingredients!)
- Keto Egg Salad Recipe
- Healthy Cobb Salad Recipe
You may also enjoy this Black Bean Curry Recipe and my article on the Best Air Fryer Indian Recipes.
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📖 Recipe
Watch How to Make It!
Egg Keema Recipe (Egg Kheema Egg and Vegetable Curry)
Equipment
Ingredients
- 6 large eggs
- 2 tablespoons ghee (or regular butter)
- 1 cup onion, chopped
- 3 cloves garlic, finely chopped
- ½ tablespoon fresh ginger, peeled and grated
- 1 small green chilli, finely chopped (jalapeno pepper)
- 1½ teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon paprika
- salt and pepper, to taste
- 1½ cups fresh tomatoes, chopped
- ¾ cup frozen peas
- ¼ cup cilantro, finely chopped
Instructions
- Put the eggs in a medium-sized pot and cover them with water. Put the pot over medium heat. When the pot starts boiling, set the timer for 10 minutes.
- After the timer is up, drain the pot and rinse the eggs in cold water to cool them quickly. Peel them and chop them into ¼-½-inch pieces (0.64-1.27 cm).
- Let the ghee melt in a skillet over medium-high heat. Add the onions and saute until they start to brown, about 5 minutes.
- Add in the garlic, ginger, and chili pepper and cook for one minute. Next, add in the spices (including salt and pepper) and cook an additional minute. Stir in the chopped tomatoes and cook 5-6 minutes, stirring frequently.
- Add one cup of water to the pan and the frozen peas. Turn the heat to medium-low and let the contents of the skillet simmer for about 5 minutes. The peas should fully thaw and cook.
- Take the skillet off the heat and stir in the eggs and cilantro.
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