Egg keema masala is a hearty, wholesome and savory Indian curry with a bit of a difference.
Keema is typically made using ground meat of any kind, but here we will be using hard boiled eggs, chopped up into a fine and coarse texture to achieve a similar texture.
The resulting curry is packed with protein, loaded with flavor and super versatile and easy to make. This easy curry is super easy to make, and it can be the perfect weeknight dinner or lunch option when you don’t have a lot of ingredients at hand.
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Ingredients For the Recipe
To make the egg keema masala, here is what you will need.
- Eggs (boiled): 4
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Dried fenugreek leaves: 1 tsp
- Fenugreek seeds: 4-5
- Dry red chilies: 2
- Green chilies (chopped): 1 tbsp
- Onions (finely chopped): ¾ cup
- Ginger garlic paste: ½ tbsp
- Tomatoes (finely chopped): 1 cup
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Cumin powder: ½ tsp
- Coriander powder: 1 tsp
- Garam masala powder: ½ tsp
- Salt: ½ teaspoon or as per taste
- Water: 1.5 cups
- Coriander leaves (finely chopped): For garnish
- Chaat masala: For garnish
How to Make the Egg Keema Masala
Once you have all the ingredients ready, here is what you will need to do to make the egg keema masala.
Take the boiled eggs and grate them. Keep the grated eggs aside.
Next, heat oil in a pan and add the cumin seeds, dried fenugreek leaves, fenugreek seeds, dry red chilies, and the green chilies. Saute for 15-20 seconds.
Add the onions next and stir and mix well with the tempering. Cook the onions until they turn translucent. Add the ginger garlic paste next and saute.
Add in the tomatoes next and mix well. Stir and cook the tomatoes for 2-3 minutes.
Add in all the powdered spices next along with salt and saute.
Add the grated eggs to the mixture and mix well. Let the mixture simmer for 1 minute.
Next, add in water and mix well. Cover and let the curry simmer for 10-12 minutes.
Garnish with coriander leaves and sprinkle chaat masala and serve hot with chapati or rice of your choice.
Frequently Asked Questions
I kept the dish simple and used only some spices along with onions and tomatoes to make the keema. If you want to, you could also add some green peas, carrots, bell peppers or even chopped potatoes into the keema mixture to make it more hearty and nutritious.
If you have any leftovers, you can refrigerate them for up to 2 days in an airtight container. I would recommend reheating them in the microwave with a little bit of water or in a nonstick pan with a splash of water to loosen up the mixture and keep it from getting too clumped up. 
Tips & Tricks to Make the Egg Keema Masala
Ready to give this recipe a try? Here are some more tips and tricks to make the egg keema masala.
- Remember to use hard-boiled eggs for this recipe. Using soft boiled eggs will not give you the perfect texture you are looking for.
- I used finely chopped tomatoes for a chunky texture, but you could also use pureed tomatoes if you want to make the curry base a bit smoother.
- To add some extra flavor to the curry, you can also add a pinch or two of garam masala powder into the mix
- To cut down the cooking time for this recipe, you could also choose to hard boil the eggs in advance, refrigerate them and then grate them when you want to make the dish.
- I chose to grate the eggs, but you could also choose to finely chop them into small chunks if you want to bring a bit of a different texture.
Serving Ideas & Suggestions
This hearty egg keema masala tastes best when paired with some flatbread or any other bread of your choice.
If you have a little extra time, you can quickly put together some layered parathas to go with it. I love pairing these with some beetroot chapatis and coin parathas.
The keema is perfect as a light meal or even for breakfast teamed up with some masala chai.
If you enjoyed making this keema masala dish, and are inspired to try some more egg recipes, here are a few good ones worth checking out.
📖 Recipe
Egg Keema Masala
Ingredients
- 4 Eggs, boiled
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- 1 teaspoon Dried Fenugreek Leaves
- 4-5 Fenugreek Seeds
- 2 Dry Red Chilies
- 1 tablespoon Green Chilies, chopped
- ¾ cup Onions, finely chopped
- ½ tablespoon Ginger Garlic Paste
- 1 cup Tomatoes, finely chopped
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Salt, or as per taste
- 1.5 cups Water
- Coriander Leaves, finely chopped: For garnish
- Chaat Masala, For garnish
Instructions
- Take the boiled eggs and grate them. Keep the grated eggs aside.
- Next, heat oil in a pan and add the cumin seeds, dried fenugreek leaves, fenugreek seeds, dry red chilies, and the green chilies. Saute for 15-20 seconds.
- Add the onions next and stir and mix well with the tempering. Cook the onions until they turn translucent.
- Add the ginger garlic paste next and saute.
- Add in the tomatoes next and mix well. Stir and cook the tomatoes for 2-3 minutes.
- Add in all the powdered spices next along with salt and saute.
- Add the grated eggs to the mixture and mix well. Let the mixture simmer for 1 minute.
- Next, add in water and mix well. COver and let the curry simmer for 10-12 minutes.
- Garnish with coriander leaves and sprinkle chaat masala and serve hot with chapati or rice of your choice.
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