Masala Egg Kheema Curry ( Egg Keema ) is an Indian Street Food known as keema pav that is a high protein recipe similar to Chicken Shakshuka .
Hard-boiled eggs are grated and cooked with Indian spices such as turmeric, garam masala, and coriander powder. This Indian street food is ready within minutes and is a great high-protein dish!
Meal prep this recipe by boiling the eggs ahead of time. It is a great dish for breakfast, lunch, or dinner.
Not into eggs? Give my Indian Chicken Kheema Recipe a try!
- Why You’ll Love it!
- Ingredients
- Instructions
- Indian Street Food Recipes…
- Pair it with…
- Storing and Reheating
- More Curry Recipes…
- Top Tips
- 📖 Recipe
- FAQ
- 💬 Community
Why You’ll Love it!
- it is easy to make
- refrigerates well
- a great option for an Indian meal prep recipe
Ingredients
Add as much or as little chili powder and coriander leaves as your heart desires, because these two ingredients can add much flavor to the end dish. Egg Kheema cooks in less than 30 minutes, making it a great weekday food choice.
- hard boiled eggs
- finely chopped tomatoes
- finely chopped onions
- fresh ginger
- turmeric powder
- gresh garlic
- garam masala
- whole black peppercorns
- tandoori masala optional ( rajah brand is my favorite )
- water
- fresh garlic
- red chili powder
- generous amount of oil (peanut or corn preferred)
Instructions
Heat some oil in a pan and add the dry spices.
Add the chopped onions and cook until translucent.
Add the chopped tomatoes and spices. Cook the ingredients until the water from the tomatoes has evaporated.
Prep the eggs by boiling them and grating them.
Add the grated eggs to the pot, add water to reach a preferred consistency, and let it heat through.
Enjoy warm with a squeeze of lemon and cilantro on top
Indian Street Food Recipes…
Egg dishes are common street food in India. Cooked on a hot cast iron Tawa, the taste of omelets and eggs is just delicious. Other recipes to try…
- chaat chips
- ragda pattice
- chicken shakshuka
Pair it with…
I grew up eating Egg Kheema with white bread. Just like Pav Bhaji !
- Butter Pav (grilled butter bread)
- White Rice
- Tortilla
- Naan
- Roti
Storing and Reheating
How to Refrigerate - Once cooked, the dish can be refrigerated for 2-3 days.
How to Reheat- Pour the masala egg kheema into a pot and heat through or heat in a microwave covered until warm.
More Curry Recipes…
- Paneer Butter Masala Recipe (Paneer Makhani)
- Desi Gravy Chicken Recipe - Tapelu Chicken
- Easy Indo Chinese Chicken Curry with Onions
- One Pot Chicken Tikka Masala
Top Tips
- Keep the kheema thick, by not adding much water, if eating it on top of a bread.
- Add a bit extra water to get a consistency that pairs well with rice, roti, or bread.
📖 Recipe
Masala Egg Kheema
Ingredients1x2x3x
Ingredients
- ▢ 6 hard-boiled eggs (shredded)
- ▢ 1 cup finely diced fresh tomato
- ▢ 1 cup finely diced fresh onion
- ▢ 1 teaspoon garlic paste
- ▢ 1 teaspoon ginger paste
- ▢ 1 teaspoon garam masala
- ▢ 1 teaspoon tandoori masala (optional)
- ▢ ½ teaspoon turmeric
- ▢ 1 oz water (more or less)
- ▢ red chili powder (I use 1 tsp)
- ▢ salt
Tempered Oil
- ▢ 2 tablespoon oil
- ▢ 6 whole black peppercorn
Instructions
- Heat oil in a wide bottom pan and add the peppercorns. Give them a roast until they slightly pop (use a lid if needed) and then immediately add onions. Cook until slightly brown. ( SIDE NOTE: I use diced or finely chopped onions & tomatoes. They tend to splatter less and have a different end result compared to a puree.)
- Once the onions have cooked, add the chopped tomatoes and mix.
- Add salt, red chili powder, garam masala, tandoori masala, turmeric, ginger, and garlic. Mix and cook for about 2-3 minutes.
- Grate the hard-boiled eggs into the pan, add the water, and stir. At this point if you want the consistency a bit more gravy-like then add an extra ounce or so of water.
- Cook on medium-low heat for about 2-3 minutes (until heated through).
- Top with cilantro (stems taste great in this dish). Traditionally served with bread and onion salad.
Notes
- I recommend chopping tomato and onions very small or food processing them. Puree is not recommended.
- Add more oil for a real street food taste.
- Sprinkle extra Garam Masala on top to enhance the flavor of the dish.
- I love to eat this with grilled bread, but you can also enjoy it as is or with plain white rice.
The biggest difference between the two dishes includes the way the eggs are cooked. Egg Bhurji includes scrambled eggs whereas Egg Kheema includes grated boiled eggs. This leads to a completely different texture in both dishes.
Traditionally Kheema Pav is a dish that is a type of kheema served with bread.
Masala Egg Kheema
Ingredients
Ingredients
- 6 hard-boiled eggs (shredded)
- 1 cup finely diced fresh tomato
- 1 cup finely diced fresh onion
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon garam masala
- 1 teaspoon tandoori masala (optional)
- ½ teaspoon turmeric
- 1 oz water (more or less)
- red chili powder (I use 1 tsp)
- salt
Tempered Oil
- 2 tablespoon oil
- 6 whole black peppercorn
Instructions
- Heat oil in a wide bottom pan and add the peppercorns. Give them a roast until they slightly pop (use a lid if needed) and then immediately add onions. Cook until slightly brown. ( SIDE NOTE: I use diced or finely chopped onions & tomatoes. They tend to splatter less and have a different end result compared to a puree.)
- Once the onions have cooked, add the chopped tomatoes and mix.
- Add salt, red chili powder, garam masala, tandoori masala, turmeric, ginger, and garlic. Mix and cook for about 2-3 minutes.
- Grate the hard-boiled eggs into the pan, add the water, and stir. At this point if you want the consistency a bit more gravy-like then add an extra ounce or so of water.
- Cook on medium-low heat for about 2-3 minutes (until heated through).
- Top with cilantro (stems taste great in this dish). Traditionally served with bread and onion salad.
Notes
- I recommend chopping tomato and onions very small or food processing them. Puree is not recommended.
- Add more oil for a real street food taste.
- Sprinkle extra Garam Masala on top to enhance the flavor of the dish.
- I love to eat this with grilled bread, but you can also enjoy it as is or with plain white rice.
Recipe Courtesy of The Curry Mommy
Restaurant Style Vegetarian Manchow Soup is a spicy vegetable-based Indo-Chinese Soup
This popular Indian Chinese soup consists of finely chopped vegetables, soy sauce, cabbage, and crispy fried noodles. It is perfect for gloomy days when served with my Vegan Momo’s Recipe.
Serve it with my favorite street style paneer chili and fried rice for a complete meal.
- Ingredients
- Step by Step Instructions
- FAQ
- Pair it with…
- Top Tips
- 📖 Recipe
- 💬 Community
Ingredients
Feel free to add other vegetables to make the vegetarian soup even heartier. My favorites additions include mushrooms, cauliflower, and onions
- oil, water, salt, black and white pepper
- ginger
- garlic
- broccoli
- cabbage
- baby corn
- vegetable stock
- soy sauce
- chili sauce
- corn starch
- spring onions
- crispy noodles for a topping ( thick or thin )
Step by Step Instructions
Saute ginger and garlic in a little bit of oil
Cook for just a few seconds until the raw flavors have toned down
Add the chopped vegetables. Feel free to add vegetables you like such as broccoli, cabbage, mushrooms, peas, etc. Traditionally, the ones listed in the recipe card are used.
Cut garlic and ginger into small chunks or long thin strips.
Add them to the pot with the vegetables and cook for a few seconds keeping them a bit al dente.
Pour in the vegetable stock, chili sauce, and peppers. Let it simmer and then add the corn starch mixture.
Tip: Serve the vegetarian Indo-Chinese soup warm with shredded cabbage and crispy noodles on top.
The two soups are very similar in ingredients, but one is heavier on vegetables than the other and another is a bit sour due to vinegar.
If you make it at home from scratch using clean ingredients, then it can definitely be considered healthy. I like to use fresh ingredients and low sodium broths to assure my family gets all of the flavor and the most nutrition.
Only if you want it to be! Control the ingredients to the best of your ability that meet your tastebuds. Use less garlic and ginger if you are sensitive to strong spices like garam masala. Otherwise, this dish can be very kid-friendly.
Pair it with…
Check out my other Indo-Chinese recipes
- Easy Indo Chinese Chicken Curry with Onions
- Dhaba Style Paneer Chili (Indo-Chinese)
- Momo Chutney Recipe
- Vegan Momos with Chutney
Top Tips
- Serve with fresh shredded cabbage on top
- Crushed red pepper can be used as a spicy topping
- Add my momos to the soup for dumpling soup
📖 Recipe
Manchow Soup
Ingredients1x2x3x
- ▢ oil
- ▢ 1 tablespoon grated ginger (more or less)
- ▢ 1 tablespoon grated garlic (more or less)
- ▢ 1 cup finely chopped broccoli, cabbage, and baby corn
- ▢ ½ teaspoon diced garlic (optional)
- ▢ ½ teaspoon diced ginger (optional)
- ▢ 4 cups vegetable stock
- ▢ ½ teaspoon black pepper
- ▢ ½ teaspoon white pepper powder
- ▢ 1 tablespoon soy sauce
- ▢ 1 teaspoon chili sauce (optional)
- ▢ salt (add after tasting)
- ▢ 2 tablespoon corn starch dissolved in 2 tablespoon of water
GARNISHMENTS
- ▢ chopped green onions
- ▢ fried rice noodles
- ▢ finely shredded cabbage
Instructions
- Heat oil in a sauce pan and saute the grated ginger and garlic for about 20-30 seconds.
- Add the chopped vegetables and cook until translucent. Once the vegetables have cooked, add the diced garlic and ginger (both optional). Cook for about 1 minute.
- Add vegetable stock, soy sauce, chili sauce (optional), white pepper powder, and black pepper. Cook until it reaches a simmer and let it cook for about 2-3 minutes.
- Slowly pour the corn starch mixture into the pot and stir. Continue to cook for a few minutes.
- Garnish with green onions. Serve with finely shredded cabbage and fried rice noodles.
