Egg Keema

Ingredients

• 4hard-boiled eggs
• 1 medium (about 180 ml / ¾ cup, finely chopped)onion
• 2 medium (about 180 ml / ¾ cup, roughly chopped)tomatoes
• 15 ml (1 tbsp)groundnut or rapeseed oil
• 2.5 cm (1 inch), gratedginger
• 2, thinly slicedgreen chillies
• 4 cloves, mincedgarlic
• 5 ml (1 tsp)garam masala
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)ground turmeric
• 130 g, thawedfrozen peas
• 50 mlwater
• 2.5 ml (½ tsp)salt
• ½lemon or lime, juiced
• To tastefresh coriander
• To serverice or naan

Instructions

1. 1

   Grate the eggs

   Peel the hard-boiled eggs and grate them using the large holes of a standard cheese grater.

2. 2

   Chop the vegetables

   Blitz the onion and tomatoes in a food processor until finely chopped, taking care not to turn them into a paste. If you do not have a processor, chop them as finely as you can by hand.

3. 3

   Fry the aromatics

   Set a frying pan over a medium heat. Add the ginger, chillies and garlic, and fry for a few minutes until fragrant.

4. 4

   Soften the onion

   Add the onion and tomatoes to the pan and fry for 5 minutes, until the onion is soft.

5. 5

   Add the spices

   Stir in the garam masala, ground cumin, turmeric and salt.

6. 6

   Simmer the keema

   Add the grated egg and peas, if using, then stir in the water until everything is combined. Simmer for a few more minutes.

7. 7

   Finish with citrus

   Take the pan off the heat and stir in the lemon or lime juice.

8. 8

   Serve the keema

   Serve straight away with rice, naan or bread rolls, topped with fresh coriander.

What is egg keema?

Keema is a South Asian dish traditionally made with minced meat, and egg keema is a meat-free variation that uses grated boiled eggs for a finely textured filling. This version combines them with onion, tomatoes, peas and warm spices.

Grating the eggs helps them mingle with the masala rather than sitting in large pieces. The result is a substantial dish that works well with rice or flatbread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 18g protein, 27g carbs, 19g fat.

The eggs provide most of the protein, while the peas, onion and tomatoes contribute carbohydrates. The eggs and cooking oil account for much of the fat. Serve with a moderate portion of rice or naan and add extra vegetables alongside for balance.

Build the aromatic base

Aromatics: ginger, green chillies and garlic go into the pan first, so their fragrance can develop before the wetter ingredients are added. Keep the heat at medium and stir as they cook.

Onion and tomato: chop them finely, but stop before they become a smooth paste. This gives the finished keema a little texture.

Make the most of the spices

Spice blend: garam masala, cumin and turmeric season the tomato and onion mixture. Stir them in evenly so there are no concentrated pockets of powder.

Heat: the chillies bring the main sharp heat, while the garam masala adds a warming aroma. Use fewer chillies if you prefer a milder dish.

Get the texture right

Grated eggs: use the large holes of a box grater so the egg stays in fine strands rather than turning to crumbs. Fold it into the spiced mixture gently.

Moisture: add the measured water and simmer briefly to bring the ingredients together. The keema should be moist but not soupy.

Finish and serve

Citrus: stir in the lemon or lime juice after taking the pan off the heat. It adds a fresh note to the rich spices.

To serve: spoon the keema over rice or serve it with naan or bread rolls. Finish with fresh coriander just before bringing it to the table.

Plan the cooking time

The eggs need to be hard-boiled and cooled before you start, as the recipe begins with peeling and grating them. The rest of the cooking is done in one frying pan.

Prepare the onion and tomatoes while the pan heats, then add the ingredients in the listed order. This keeps the short cooking stages moving smoothly.

Recipe notes & tips

• Grate the eggs once they are cool enough to handle.
• Pulse the onion and tomatoes briefly rather than blending them continuously.
• Keep the pan at medium heat while frying the aromatics.
• Stir the spices through the onion and tomato mixture before adding the eggs.
• Add the lemon or lime juice only after taking the pan off the heat.
• Top each serving with coriander just before serving.

Variations

• Adjust the heat: use one chilli instead of two for a milder version.
• Choose your citrus: use either lemon or lime juice to finish the dish.
• Swap the oil: use groundnut or rapeseed oil, as listed in the recipe.
• Change the accompaniment: serve with naan, rice or bread rolls.
• Add the herbs: scatter fresh coriander over the keema just before serving.

Common mistakes to avoid

• Over-blending the vegetables: they turn into a paste; pulse briefly and stop while they are still finely chopped.
• Using large egg pieces: the texture will be less even; grate the eggs on a standard cheese grater.
• Scorching the aromatics: they can taste bitter; fry them over medium heat and stir as they cook.
• Adding the citrus too early: its fresh flavour can fade; stir it in after removing the pan from the heat.
• Adding too much water: the keema can become soupy; measure 50 ml and simmer only for a few minutes.

How to store

Cool leftovers promptly, then refrigerate in an airtight container and eat within 2 days. Reheat until piping hot, adding a small splash of water if the keema has thickened.

Frequently asked questions