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Egg Keema

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Adjust Servings:
6 eggs hardboiled – peeled and grated
1/2 cup frozen green peas
1/2 cup water
2 large tomatoes – pureed
1 onion – finely chopped
2 tbsp oil
1 bay leaf
1 inch cinnamon stick
1 black cardamom
2 green cardamoms
2 cloves
2 tsp ginger minced
2 tsp garlic minced
3-4 green chilies – finely chopped
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
salt to taste

Nutritional information

34.59 g
61.65 g
86.81 g
752 mg
3713 mg

Egg Keema

  • Eggetarian
  • 30 mins
  • Serves 4
  • Easy


  • Spices


We call this dish egg keema, but that may not be an entirely accurate description. Keema, also known as qeema, is a finely chopped minced meat dish that hails from the Indian subcontinent. Normally, a meat grinder or very sharp chopping knife is used to create the keema. This dish can be considered a type of vegetarian keema substitute, because it makes use of finely chopped minced eggs instead of beef, you will love it for sure.

Health Benefits

This egg keema is very good for your health for a multitude of reasons, but the biggest reason is that its primary ingredients are made from eggs. Eggs are one of the best non-meat sources of protein out there, making them the perfect food for vegetarians who sometimes struggle to get their recommended daily intake of protein. Besides providing protein, they can help to lower your “bad” LDL cholesterol and help boost your metabolism. They are also fantastic for building muscle.

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How to make Egg Keema

  • Microwave the peas for 1 minute inside a little water.
  • Fry the cloves, cardamoms, bay leaf, and cinnamon in the oil for 30 seconds.
  • Add the onions and salt.
    • Let cook for 12-15 minutes while sautéing occasionally.
  • Stir in the garlic and ginger.
    • Continue sautéing for five minutes.
  • Add the tomato pulp and green chilies.
    • Stir well.
  • Cook for 10 minutes while occasionally stirring.
  • Stir in the spice powders then add the eggs.
  • Add a little more salt.
    • Stir until the eggs are coated completely with the masala.
  • Add the peas and garam masala plus a few tbsps of water.
  • Let the eggs to cook for a couple more minutes until they become mostly dry.
  • Remove from the stove.
  • Serve and enjoy!


You can tell if an egg is hard-cooked or raw by spinning it.

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