Egg keema curry is a delightful and instant comfort food made with grated boiled eggs simmered in spiced onion and tomato gravy. The gravy is well-balanced and includes freshly chopped onions, green chilies, ginger, garlic, and tomatoes along with a mixture of daily-use spices and is finally topped with a butter addition for a richer taste. It is a very simple dish that is made by gentle simmering which brings out the real flavor without the eggs being overpowered. Check my simple recipe to know how to prepare egg keema curry at home.
KEY TAKEAWAYS
- Egg keema curry is a popular home-style dish across India, especially loved for its simplicity and protein-rich composition.
- It is best served with bread, pav, roti, paratha, or lightly toasted buns, along with achaar, onion salad and lemon wedges.
- Egg keema curry offers a balanced taste profile with mild spiciness, creaminess, and tanginess.
- Other similar recipes are egg bhurji, anda masala, egg do pyaza, and egg masala curry.
The Ingredients:
- 10 pieces eggs (boiled, peeled, grated)
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- 3 pieces green chilies (finely chopped)
- 2 pieces onions (medium size, finely chopped)
- 1 tsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ½ tsp Kashmiri red chili powder
- 2 pieces tomatoes (medium sized, finely chopped)
- 1 tsp salt
- ½ cup water
- ½ tsp black pepper powder
- 2 tsp coriander leaves (finely chopped)
- Salt to taste
- 1 tsp ginger (finely chopped)
- 2 pieces green chilies (finely chopped)
- 2 tbsp butter
- ½ tsp Kashmiri red chili powder
- Ginger juliennes (as required for garnishing)
- Green chilies (thin slices, as required for garnishing)
- Tomatoes (thin slices, as required for garnishing)
- Onions (few cubes, as accompaniment)
- Lemon wedges (few cubes, as accompaniment)
A few years ago, I came across this egg keema curry recipe through a talk with a close family friend, a great home cook. We discussed meals that are quick yet filling and suitable for constantly growing children, and she pointed to this recipe as a definite winner for a busy home. The friend was very detailed in explaining and retelling the process, putting special focus on the method of grating the boiled eggs well instead of chopping them. I wrote the recipe down in my kitchen notebook along with a few little changes that she gave me as coming from her own experience. In the end, it was one of those recipes that I kept very clearly in my mind due to its simplicity and great timesaving quality.
Maybe the next day or the weekend after, I prepared it when I suddenly wanted to cook something a bit different but still kind of familiar. The curry was tasty, well, spiced, and very nice in texture. My husband was happy with the consistency and the heat level; my two sons had it with the bread and went in for the second helping. I am so fortunate and thankful that I saw my family was so pleased with the food.
How to Make Egg Keema Curry? (Step by Step Guide with Images)
Step 1: Boil 10 pieces of eggs. Peel them when cool and grate them. Keep the bowl aside.
Step 2: Heat 3 tbsp of cooking oil in a kadai over a medium flame. Put 1 tsp of cumin seeds and let them crackle. Then put 3 pieces of finely chopped green chilies. Let them fry for about 20 seconds and then put 2 pieces of finely chopped medium-sized onions in it. Let it fry until slightly golden.
Step 3: Now, add 1 tsp of ginger garlic paste and cook until the raw smell is gone. Then add ½ tsp of turmeric powder, 1 tsp of coriander powder, ½ tsp of garam masala powder, and ½ tsp of Kashmiri red chili powder. Add a little bit of water and mix well. Let it cook until the oil separates.
Step 4: Now, add finely chopped pieces of 2 medium-sized tomatoes and 1 tsp of salt. Mix them, cover the kadai and let it cook for 6 to 7 minutes.
Step 5: Add the grated eggs now. Mix nicely and then add ½ cup of water, ½ tsp of black pepper powder, 1 tsp of finely chopped coriander leaves, and salt to taste and mix everything nicely with the eggs. Let it cook for 6 to 7 minutes.
Step 6: When the oil separates, add 1 tsp of finely chopped ginger and mix. Then, add 2 pieces of finely chopped green chilies, and another teaspoonful of finely chopped coriander leaves to it and mix well. Let it cook for 2 minutes more.
Step 7: While it cooks, melt 2 tbsp of butter in a separate pan and put ½ tsp of Kashmiri red chili powder in it. Mix well.
Step 8: Pour the mixture into the egg keema curry. Add some more chopped coriander leaves and mix well. Switch off the flame and transfer the curry to a plate.
Step 9: Your tasty and spicy egg keema curry is ready to enjoy. Garnish it with ginger juliennes and chopped green chilies and serve it with bread, onion salad, lemon wedges and achaar.
Recipe Card
Egg Keema Curry
Ingredients
- 10 pieces eggs boiled, peeled, grated
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- 3 pieces green chilies finely chopped
- 2 pieces onions medium size, finely chopped
- 1 tsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ½ tsp Kashmiri red chili powder
- 2 pieces tomatoes medium sized, finely chopped
- 1 tsp salt
- ½ cup water
- ½ tsp black pepper powder
- 2 tsp coriander leaves finely chopped
- Salt to taste
- 1 tsp ginger finely chopped
- 2 pieces green chilies finely chopped
- 2 tbsp butter
- ½ tsp Kashmiri red chili powder
- Ginger juliennes as required for garnishing
- Green chilies thin slices, as required for garnishing
- Tomatoes thin slices, as required for garnishing
- Onions few cubes, as accompaniment
- Lemon wedges few cubes, as accompaniment
Instructions
- Boil 10 pieces of eggs. Peel them when cool and grate them. Keep the bowl aside.
- Heat 3 tbsp of cooking oil in a kadai over a medium flame. Put 1 tsp of cumin seeds and let them crackle. Then put 3 pieces of finely chopped green chilies. Let them fry for about 20 seconds and then put 2 pieces of finely chopped medium-sized onions in it. Let it fry until slightly golden.
- Now, add 1 tsp of ginger garlic paste and cook until the raw smell is gone. Then add ½ tsp of turmeric powder, 1 tsp of coriander powder, ½ tsp of garam masala powder, and ½ tsp of Kashmiri red chili powder. Add a little bit of water and mix well. Let it cook until the oil separates.
- Now, add finely chopped pieces of 2 medium-sized tomatoes and 1 tsp of salt. Mix them, cover the kadai and let it cook for 6 to 7 minutes.
- Add the grated eggs now. Mix nicely and then add ½ cup of water, ½ tsp of black pepper powder, 1 tsp of finely chopped coriander leaves, and salt to taste and mix everything nicely with the eggs. Let it cook for 6 to 7 minutes.
- When the oil separates, add 1 tsp of finely chopped ginger and mix. Then, add 2 pieces of finely chopped green chilies, and another teaspoonful of finely chopped coriander leaves to it and mix well. Let it cook for 2 minutes more.
- While it cooks, melt 2 tbsp of butter in a separate pan and put ½ tsp of Kashmiri red chili powder in it. Mix well.
- Pour the mixture to the egg keema curry. Add some more chopped coriander leaves and mix well. Switch off the flame and transfer the curry to a plate.
- Your tasty and spicy egg keema curry is ready to enjoy. Garnish it with ginger juliennes and chopped green chilies and serve it with bread, onion salad, lemon wedges and achaar.
