By Shreya Sarpal
June 12, 2025
Egg keema is a delicious egg dish made with hard-boiled eggs, which are finely chopped, crumbled and cooked in an onion-tomato gravy. It's an Indian street food which is paired with pav and garnished with fresh coriander.
4 peeled and diced boiled eggs 2 tbsp oil or ghee 1 finely chopped onion 2 finely chopped tomatoes 1 tsp ginger-garlic paste 1 finely chopped green chilli 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala 1 tsp coriander powder ½ tsp cumin seeds Salt to taste Fresh chopped coriander leaves
Take a pan, heat oil or ghee, add cumin seeds, and let them splutter.
Add chopped onions, cook until golden, then stir in the ginger garlic paste, green chilli and sauté it for a minute.
Mix in turmeric, red chilli powder, coriander powder, garam masala and cook for 30 minutes.
Add the chopped tomatoes, cook until oil separates, forming a thick masala base.
Stir in the diced boiled eggs, mix gently to coat them with masala and cook for 2-3 minutes.
Garnish with fresh coriander leaves and serve!