If you’re tired of the same old omelets or boiled eggs for breakfast, it’s time to introduce your kitchen to Egg Kheema. Traditionally, “kheema” refers to minced meat, but this non-meat version uses grated boiled eggs to create a texture that is surprisingly meaty and incredibly satisfying. It’s a popular street food staple in Mumbai and Gujarat, known for its bold spices and its ability to pair perfectly with a buttery, toasted bun.
The magic of this dish starts with the base. We aren’t just making a quick sauté; we are building a “bhuna” masala. By slow-cooking the onions, tomatoes, and ginger-garlic paste until the oil begins to separate, you develop a deep, concentrated flavor that coats every single strand of the shredded egg. It’s that separation of oil that tells you the spices have bloomed and are ready to shine.
I love adding a touch of yogurt toward the end. It brings a subtle tanginess that cuts through the heat of the Kashmiri red chili and the warmth of the garam masala. It also creates a velvety, luscious sauce that binds the grated eggs together, ensuring the dish isn’t too dry.
This is truly a versatile meal. While it’s famously served with pav (bread rolls), it’s equally delicious stuffed into a paratha or served as a side dish for a weekend brunch. Best of all? It takes less than 30 minutes from start to finish, making it a lifesaver for those “I don’t know what to cook” nights.
Quick & Easy Egg Kheema: The Perfect Dinner for Busy Weeknights
Ingredients
- 3 tbsp cooking oil
- 1/2 tsp cumin seeds
- 1 medium onion finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp green chili paste
- 1 medium tomato chopped
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp garam masala
- salt to taste
- 1 tbsp yogurt curd
- 4 eggs hard-boiled and peeled
- 1 handful coriander leaves finely chopped
Instructions
Sauté the Aromatics
- Heat the 3 tbsp cooking oil in a pan over medium heat. Start by adding the 1/2 tsp cumin seeds; once they begin to sizzle, add the 1 medium onion. Sauté until the onions soften and turn translucent. Stir in the 1 tbsp ginger-garlic paste and 1 tsp green chili paste, cooking for a minute until the raw aroma disappears.
- Add the 1 medium tomato chopped along with the 1 tbsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp kashmiri red chili powder, 1/2 tsp garam masala, and salt to taste. Give everything a good mix to combine the spices with the onions and tomatoes.
- Cover the pan with a lid and let the mixture cook on low-medium heat for a few minutes. You are looking for the tomatoes to break down and the water to evaporate. Once the oil starts to separate from the sides of the masala, your gravy is perfectly cooked and concentrated.
Shred and Fold
- Lower the flame and stir in 1 tbsp yogurt. Mix it quickly into the gravy to ensure it blends smoothly without curdling.
- Using a box grater, shred the boiled 4 eggs directly over the pan into the simmering gravy. Gently fold the shredded eggs into the masala so they are well-coated but still retain some texture.
- Turn off the heat and garnish generously with finely chopped coriander leaves. Serve your Egg Kheema hot alongside buttered pav (bread rolls), toasted bread slices, or warm parathas.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Give it a Whisk!
Did you love this street-style Egg Kheema? If you tried it at home, please leave a comment below—I’d love to hear if you served it with pav or parathas! If you found this recipe helpful, don’t forget to share it with your friends and family. Happy cooking!