Egg keema is a delicious and easy-to-make dish that combines ground or minced eggs with aromatic spices and vegetables. Here’s a simple recipe for making egg keema:
Ingredients:
- 6 eggs
- 2 tablespoons oil or ghee
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, finely chopped (adjust according to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
- Hard boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook for about 10 minutes. Once done, remove the eggs from the hot water, cool them down under cold water, peel and chop them roughly.
- Heat oil or ghee in a large skillet or frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions to the skillet and sauté until they turn golden brown.
- Add the ginger-garlic paste and chopped green chilies to the skillet. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes to the skillet and cook until they turn soft and mushy.
- Once the tomatoes are cooked, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another couple of minutes.
- Add the chopped boiled eggs to the skillet and mix them with the masala mixture. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to blend well.
- Garnish with fresh cilantro leaves before serving.
- Serve the egg keema hot with rice, roti, or bread.
Enjoy your delicious egg keema! Feel free to adjust the spices according to your taste preferences.
