Egg keema masala
Egg Keema Masala is a savoury dish that combines finely minced or ground-boiled eggs with a flavorful masala sauce. The minced eggs absorb the spice of the masala, creating a protein-packed meal.
Ingredients
- 5 boiled eggs
- 2 tbsp oil
- 2 large onions
- 2 tomatoes
- 2 tsp ginger-garlic paste
- ½ tsp chilly powder
- 1 tsp Kashmiri chilly powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt
- Water as needed
Instructions
- Boil water in a saucepan. Once boiled simmer the flame and gently lower the eggs into the water.
- Cook the eggs for 11 minutes over medium-high heat to get fully hard-boiled eggs with a firm yolk.
- Transfer them to ice-cold water to stop the cooking process and let them stand for about 10 minutes. Remove the eggs and peel.
- Grate the hard-boiled eggs and keep them aside.
- Heat a kadai or a pan, add oil, add finely chopped onions and saute until they turn translucent.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft.
- Reduce the flame to simmer and add coriander powder, turmeric powder, chilly powder, kashmiri chilly powder, garam masala and salt. Mix well and add water for the masala to cook.
- Gently stir in the grated boiled eggs, ensuring they are coated with the masala.
- Finish by garnishing with fresh coriander leaves.