Egg Keema Masala
If you love the classic Indian keema, you’ve got to try making this easy egg keema masala, which comes together in under 20 minutes.
Print
Pin
Servings: 3 serving
Calories: 177kcal
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.
Nutrition
Serving: 3Servings | Calories: 177kcal | Carbohydrates: 11g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 509mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 54mg | Calcium: 70mg | Iron: 3mg