Keema (aka kheema or qeema) is traditionally a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Try this great variation to the classic recipe using Hard Boiled Eggs – a perfect protein packed delight for vegetarians who eat eggs.
Ingredients:
Oil – 2 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Black Cardamom – 1
Green Cardamom – 2
Whole Cloves – 2
Onion – 1 large, finely chopped
Ginger – 2 tsp, minced
Garlic – 2 tsp, minced
Green Chilies – to taste, finely chopped
Turmeric Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Tomatoes – 2 large, pureed
Hard Boiled Eggs – 6, peeled and grated
Frozen Green Peas – 1/2 cup
Garam Masala – 1/2 tsp
Water – 1/2 cup or little more
Cilantro – finely chopped for garnishing
Method:
1. Heat Oil in a medium non-stick pan on medium heat.
2. Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds.
3. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently.
4. Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture.
5. Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between.
6. Remove cover and continue to cook until oil starts to separate from the mixture again.
7. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well.
8. Add grated hard boiled eggs, salt and a little water and mix well.
12. Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 mintues.
13. Garnish with fresh Cilantro.
14. Serves 4
Tip: Save over half the cooking time with ready made masala. Watch our “How to make Masala (in Bulk)” video.
I tried making this recipe and I am very happy because the first time I could make something so perfect and so delicious and all this is because of you thank you so much for sharing this post do share such post they really mean a lot.
Hello ladies – good job. Is there a chapter on low cholesterol, low fat recipes?
Hi Khan,
Unfortunately, we don’t categorize by low cholesterol or low fat. However, we always try to provided the healthiest way we know of for any given recipe.
Why doesn’t theEgg Keema (Kheema) – Indian Cooking Recipe doe not run? When it is clicked, the next video Keema Matar plays always.Can you please resolve this problem?
Annonymous
It is working fine on our side…
mashallah hummm bohat lazatdar hai
hi hetal and anuja
i tired this receipe Your recipes are really great. Excellent taste & less work.my hubby jst loved it in a week make it two times
Thanks a lot!!!
Hi Hetal & Anuja,
I tried your recipe and it turned out superb. Thanks for the recipe. And your presentation is very good.
Thanks Dhanya!
This same recipe is great for vegetarians, by substituting egg/meat with soya granules. It looks exactly like minced meat. I remember our mom tricking us into having it, by telling us it was kheema meat.(we wont eat vegetarian else wise)
Hi Rima,
That’s a great idea. Thanks for sharing.
Veggie crumbles is another option
hi hetal,
i got married two months back n i din knw cooking..
aftr visiting ur website i hav become kind of expert in cooking n now i enjoy cooking.. thanks to u two..
my husband prefers to eat rotis so i always visit ur website n then decide which subzi to prepare..
planning to try egg kheema n m damn sure it vl cme out well..
actually v dont eat egg yolk.. my question is can i take out the yolk n then grate the egg..?
waiting for ur reply
take care
Ladies,
Thanks for all the great recipes.
What is the best way to grate the eggs wo completely mashing them? Could you chop them up? And do you include the yolk?
thanks!
Taruna
Hi Taruna,
A big grater works really well as it gives a better texture than simply chopping the eggs. Yes, you do include the yolk.
I don’t see the kheema in the recipe at all not in the ingredients or the in written recipe
Hi Samira,
“Keema or Kheema” means mash or mince…here the egg is mashed/grated hence the term Keema 🙂
tried out egg keema yesterday……it was just too good…
thanks both of u……
Hi Anuja & Hetal,
Your recipes are really great. Excellent taste & less work. Thanks a lot!!!
Have one question – What goes good with egg kheema?
Maida Roti, wheat roti, rice or bread?
I tried with bread, it was pretty good.
Thanks once again 🙂
Veena
Hi Veena,
You can have it with any of the rotis, infact I have also had it in bread as a sandwich, in snack toast as filling, in Dosas….
Enjoy 🙂
there is no minced meat in this…. sp y egg keema
Dear Anuja and Hetel, Did you guys pureed the tomatoes or used any variety of canned tomatoes on the video? Since the tomatoes looks so red. Great Job as always. Thanks for sharing this recipe, ll try this out.
Hi Sandy,
Either fresh or canned tomatoes will work. To make tomato puree at home (and get the nice red color), choose nice red ripe tomatoes. Mark an “x” at the bottom of the tomato, gently with a knife and drop into boiling water. Turn off the stove and let the tomatoes sit there for 5 mins. Remove the tomatoes and drop them into a bowl of ice water. The “x” will allow you to peel the skin off easily. At this point, you can either cut the tomato in half and deseed or just grind them.
One variation that tastes really great – try poaching the eggs before adding it to the masala – tastes awesome 🙂
Hi Bindu,
Interesting idea…will try it sometime. Thanks for sharing.
Hi Hetal and Anuja…
I just got married and shifted to USA, where i need to cook for me and my husband.. I knew cooking from India but never tried many things. But your site is a life saver for me 🙂
Whenever I tried just anything from your site it just turned awesome 🙂 My husband became fan of the dishes I make.
It had became a part of my habit to quickly browse your site before cooking anything, even if I know the recipe.
Since I am a Pahari(Kumaoni) I don’t find any pahari cuisine on your site. If you want I can share many recipe with you 🙂
Thanks to both from the bottom of my heart.
And keep up the good work.
-Neha
Hi Neha,
We would love to get recipes from your region. I am familiar with some of the dishes but have only eaten them and never ventured into making them.
You can email either Hetal or me and we will look into filming them.
Thanks!
Hello Ladies,
I tried out this dish and it was awesome!!!
Thanks for the recipe
–Aditya
Hi!
I’m a student and a beginner at cooking, I don’t understand what u mean by salt to taste. I don’t know what is good amount of salt in a dish and when do u call it salty?
Hi Kevin,
Unfortunately, salt is a very subjective taste so it’s difficult to tell someone how much of it to add. For this recipe, you can start with about a teaspoon and go from there if you think you need more.
Hi Hetal and Anuja:
Many Indian recipes you show call for Cumin Powder and Coriander separately. Instead, we use “Dhanajiru” at home which is a pre-mixed spice having Cumin and Coriander both. Can that be used instead. Are the proportions when I use that usually double? (i.e. if a recipe calls for 1 tsp cumin powder and 1 tsp coriander powder, can I use 2 tsp Dhanajiru powder?)
My mom makes dhana-jiru at home and the proportion she uses is 2 parts coriander and 1 part cumin. I’m not sure if your’s is the same proportions. Sometimes, our recipes call for the same proportion (2:1). If so, you can use enough dhana-jiru as the total amount of coriander powder and cumin powder (eg 1 tsp coriander powder and 1/2 tsp cumin powder = 1 1/2 tsp of dhana-jiru).
hi there…
can u please advice on how many onions should i use for the keema, as its look alot of onions in the video. thanx
One large onion should be good.
Hi Hetal and Anuja,
I watch your site regularly. As my hobby is cooking, I tried most of the recipes that you listed in the site. I thank you both from the core of my heart for sharing these AWESOME recipes. Particularly, this “egg kheema” curry has become my husband’s favourite dish.
Thanks once again. ALL THE BEST.
-Sridevi.Bheemreddy
Thanks to you both. It is delicious and too good. Thanks for the recipe 🙂
Hi Girls
My perception is egg keema tastes better with fresh masala. Kids love it 🙂
Thanks. Warm regards
Hi Hetal & Anuja,
Hey,,, thats good look.
I am regular visitor of your blog. very good & lovely receipes.
I wanted to need Bangali sandesh receipes and Chole chana masala (as like tanduri Masala).
Neha
Hi,
I tried a couple of your recipes and they are awesome and quick (being a working mom—I really have any time to cook, but thanks to you both)!!! Thanks so much
Hi Niveditha,
In the US, a cup is a standard measure which is 8 fluid ounces. When we say “cup”, we mean the amount of ingredient (even if it not a liquid) that fits into that standard cup measure. We do this because most people do not have a measuring scale at home to measure weight. Hope that helps.
Hi,
I tried your egg kheema and vegetable khorma and both turned out pretty well.. Thank you very much..Your recipes are very helpul for beginners like me as you explain every step in detail..
Just a small question.. when you say one cup of some ingredient.. what actually is the exact measure?
Hi Anuja and Hetal,
You both are doing a wonderful job. Really appreciate that. I tried this today and it tasted really nice. I have tried the mango icecream recipe too and it was quick and easy.
Looks good. Definitely i’ll try. You can add curry leaves too.The quantity of onion and tomatoes seems to be more than prescribed in the ingredients.
Thanks Sheetal for your feedback and the variation to the recipe…sounds really interesting, will have to try it out!
Take care
Hi Hetal and Anuja,
You both are doing a great job..I keep watching your video and taking new ideas..thanks for all ur hardwork.
A quick variation
I make this curry when i am in a hurry and it really tastes very good even if u take out the cooked masala from the pan and then add beaten eggs in the pan and scramble them up and then add the masala and water and give it a boil..but if u really need texture then u have to take time to boil and grate the eggs..
Hi hetal and anuja ,
The egg kheema , was good and i tried it today.Thanks for the good recipe.
Regds
honey
Hi Nita,
Thanks for your kind words. The ladles that we use are heat-resistant spatulas. You would not believe how good they are and the amazing part is that they are from a dollar store (Dollar Tree) so if you ever see them anywhere, buy a dozen!
Also, regarding the food-processor, mine is a Black & Decker Power Pro II. I have had it for over 5 years and use it to the hilt and so far so good (touch wood)!