Hey everyone! Craving Indian food? This fast and simple Egg Keema recipe will bring happiness to your taste buds! So rich in flavor and I bet you have most, if not all the spices in your spice rack/cabinet.
Keema is usually made with ground meat but for this dish we use boiled eggs. Serve it with rice, naan, chapati/roti, or even a good ol warm tortilla (that’s actually how I grew up eating it).
My Dad makes some of the best Indian food I’ve ever had! He doesn’t follow a written recipe and doesn’t measure ingredients like we do but somehow it turns out SO delicious every time! I know this is the story in so many kitchens around the world, my mom says her hands and eyes are her measuring spoons. I remember rolling my eyes when I was younger but at this age I’m honestly jealous!
I’ve always tried to replicate my parent’s recipes and even though it tastes good, it’s NEVER the same...some people just have that touch you know! I haven’t had a chance to make this recipe for my dad yet to get his opinion but my husband and I have really enjoyed it so I wanted to share. It satisfies our craving for good home cooked Indian food and it's really quick!
Who says eggs are only a breakfast food! This recipe makes for a delicious dinner and the leftovers are perfect for lunch the next day! Eggs are affordable, nutrient dense and filling!
They are an excellent source of high-quality protein that contain all 9 essential amino acids (the building blocks of protein). Eggs also contain B vitamins (B2,B6,B12), selenium,vitamin D, zinc, iron and copper.
We love eating this meal with thinly sliced red onions! Sprinkle in some chili powder, turmeric, salt and squeeze in some lime juice to add more flavor!
Egg KeemaCourse: Recipes
This Egg Keema is loaded with spices that you likely already have in your kitchen! You'll get a mouthful of flavor in each bite! It's quick, easy and affordable!
6 boiled eggs
1 onion- diced
1 tomato- diced
½ orange or yellow bell pepper- diced
1 teaspoon minced ginger
2-3 cloves garlic
1 tablespoon tomato paste
½ cup chicken or vegetable broth (use water if you don't have either)
½ teaspoon cumin seeds (whole)
¼ teaspoon hot curry powder
¼ teaspoon turmeric
1 teaspoon coriander
½ teaspoon cayenne (skip this ingredient for less heat/spice)
1 teaspoon paprika
1 teaspoon salt
1 tablespoon oil
Chopped cilantro for garnish
- Boil eggs- I use the Instant pot.
Pour 1 cup of water into the Instant pot. Insert steaming rack and carefully place eggs in, close the lid and seal. Press “manual” or “pressure cook” depending on your Instant pot and cook for 5 minutes. Let it release pressure on it’s own, this will take an additional 3-5 minutes. Remove pot from base and set on a hot plate, throw in 1-2 cups of ice cubes or pour cold water in to cool down the eggs so they are easy to peel.
- In a small bowl combine hot curry powder, turmeric, coriander, cayenne, paprika, and salt. Set aside
- Using a large grater, grate eggs into a bowl or dish. Set aside.
- In a non stick pan, heat oil over medium heat. Add cumin seeds and wait until you hear a sizzle. Add onion and bell pepper. Stir for a few minutes then add tomatoes. Turn heat to low, stir and cover. Let it cook for 5 minutes stirring occasionally. Everything should soften up at this point.
- Add ginger, garlic, tomato paste, and the dry spice mixture. Give it a good stir until it’s well combined then add your broth. Let it cook for 3-5 minutes. It smells so good!!
- Carefully fold in the grated eggs into the mixture until well combined.
- Garnish with cilantro and serve with rice and/or naan/chapati/roti! Enjoy!