Quick & Easy Egg Kheema: The Perfect Dinner for Busy Weeknights
This Egg Kheema is a flavorful, protein-rich dish made with grated boiled eggs simmered in a spiced tomato-onion gravy. Finished with a touch of creamy yogurt and fresh coriander, it’s a quick street-style meal that pairs perfectly with buttery toasted bread or warm parathas.
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.