Egg Keema (Kheema) – Indian Cooking Recipe

Keema (aka kheema or qeema) is traditionally a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Try this great variation to the classic recipe using Hard Boiled Eggs – a perfect protein packed delight for vegetarians who eat eggs.


Oil – 2 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Black Cardamom – 1
Green Cardamom – 2
Whole Cloves – 2
Onion – 1 large, finely chopped
Ginger – 2 tsp, minced
Garlic – 2 tsp, minced
Green Chilies – to taste, finely chopped
Turmeric Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Tomatoes – 2 large, pureed
Hard Boiled Eggs – 6, peeled and grated
Frozen Green Peas – 1/2 cup
Garam Masala – 1/2 tsp
Water – 1/2 cup or little more
Cilantro – finely chopped for garnishing


1. Heat Oil in a medium non-stick pan on medium heat.
2. Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds.
3. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently.
4. Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture.
5. Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between.
6. Remove cover and continue to cook until oil starts to separate from the mixture again.
7. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well.
8. Add grated hard boiled eggs, salt and a little water and mix well.
12. Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 mintues.
13. Garnish with fresh Cilantro.
14. Serves 4

Tip: Save over half the cooking time with ready made masala. Watch our “How to make Masala (in Bulk)” video.

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48 thoughts on “Egg Keema (Kheema) – Indian Cooking Recipe

  1. I tried making this recipe and I am very happy because the first time I could make something so perfect and so delicious and all this is because of you thank you so much for sharing this post do share such post they really mean a lot.

    1. Hi Khan,

      Unfortunately, we don’t categorize by low cholesterol or low fat. However, we always try to provided the healthiest way we know of for any given recipe.

  2. Why doesn’t theEgg Keema (Kheema) รขโ‚ฌโ€œ Indian Cooking Recipe doe not run? When it is clicked, the next video Keema Matar plays always.Can you please resolve this problem?


  3. hi hetal and anuja
    i tired this receipe Your recipes are really great. Excellent taste & less hubby jst loved it in a week make it two times
    Thanks a lot!!!

  4. This same recipe is great for vegetarians, by substituting egg/meat with soya granules. It looks exactly like minced meat. I remember our mom tricking us into having it, by telling us it was kheema meat.(we wont eat vegetarian else wise)

  5. hi hetal,
    i got married two months back n i din knw cooking..
    aftr visiting ur website i hav become kind of expert in cooking n now i enjoy cooking.. thanks to u two..
    my husband prefers to eat rotis so i always visit ur website n then decide which subzi to prepare..
    planning to try egg kheema n m damn sure it vl cme out well..
    actually v dont eat egg yolk.. my question is can i take out the yolk n then grate the egg..?
    waiting for ur reply
    take care

  6. Ladies,
    Thanks for all the great recipes.
    What is the best way to grate the eggs wo completely mashing them? Could you chop them up? And do you include the yolk?

    1. Hi Taruna,

      A big grater works really well as it gives a better texture than simply chopping the eggs. Yes, you do include the yolk.

  7. Hi Anuja & Hetal,

    Your recipes are really great. Excellent taste & less work. Thanks a lot!!!

    Have one question – What goes good with egg kheema?
    Maida Roti, wheat roti, rice or bread?
    I tried with bread, it was pretty good.

    Thanks once again ๐Ÿ™‚


    1. Hi Veena,
      You can have it with any of the rotis, infact I have also had it in bread as a sandwich, in snack toast as filling, in Dosas….
      Enjoy ๐Ÿ™‚

  8. Dear Anuja and Hetel, Did you guys pureed the tomatoes or used any variety of canned tomatoes on the video? Since the tomatoes looks so red. Great Job as always. Thanks for sharing this recipe, ll try this out.

    1. Hi Sandy,

      Either fresh or canned tomatoes will work. To make tomato puree at home (and get the nice red color), choose nice red ripe tomatoes. Mark an “x” at the bottom of the tomato, gently with a knife and drop into boiling water. Turn off the stove and let the tomatoes sit there for 5 mins. Remove the tomatoes and drop them into a bowl of ice water. The “x” will allow you to peel the skin off easily. At this point, you can either cut the tomato in half and deseed or just grind them.

  9. One variation that tastes really great – try poaching the eggs before adding it to the masala – tastes awesome ๐Ÿ™‚

  10. Hi Hetal and Anuja…

    I just got married and shifted to USA, where i need to cook for me and my husband.. I knew cooking from India but never tried many things. But your site is a life saver for me ๐Ÿ™‚
    Whenever I tried just anything from your site it just turned awesome ๐Ÿ™‚ My husband became fan of the dishes I make.
    It had became a part of my habit to quickly browse your site before cooking anything, even if I know the recipe.
    Since I am a Pahari(Kumaoni) I don’t find any pahari cuisine on your site. If you want I can share many recipe with you ๐Ÿ™‚
    Thanks to both from the bottom of my heart.
    And keep up the good work.


    1. Hi Neha,
      We would love to get recipes from your region. I am familiar with some of the dishes but have only eaten them and never ventured into making them.
      You can email either Hetal or me and we will look into filming them.

  11. Hi!
    I’m a student and a beginner at cooking, I don’t understand what u mean by salt to taste. I don’t know what is good amount of salt in a dish and when do u call it salty?

    1. Hi Kevin,

      Unfortunately, salt is a very subjective taste so it’s difficult to tell someone how much of it to add. For this recipe, you can start with about a teaspoon and go from there if you think you need more.

  12. Hi Hetal and Anuja:

    Many Indian recipes you show call for Cumin Powder and Coriander separately. Instead, we use “Dhanajiru” at home which is a pre-mixed spice having Cumin and Coriander both. Can that be used instead. Are the proportions when I use that usually double? (i.e. if a recipe calls for 1 tsp cumin powder and 1 tsp coriander powder, can I use 2 tsp Dhanajiru powder?)

    1. My mom makes dhana-jiru at home and the proportion she uses is 2 parts coriander and 1 part cumin. I’m not sure if your’s is the same proportions. Sometimes, our recipes call for the same proportion (2:1). If so, you can use enough dhana-jiru as the total amount of coriander powder and cumin powder (eg 1 tsp coriander powder and 1/2 tsp cumin powder = 1 1/2 tsp of dhana-jiru).

  13. hi there…

    can u please advice on how many onions should i use for the keema, as its look alot of onions in the video. thanx

  14. Hi Hetal and Anuja,

    I watch your site regularly. As my hobby is cooking, I tried most of the recipes that you listed in the site. I thank you both from the core of my heart for sharing these AWESOME recipes. Particularly, this “egg kheema” curry has become my husband’s favourite dish.
    Thanks once again. ALL THE BEST.


  15. Hi Hetal & Anuja,
    Hey,,, thats good look.

    I am regular visitor of your blog. very good & lovely receipes.

    I wanted to need Bangali sandesh receipes and Chole chana masala (as like tanduri Masala).


  16. Hi,
    I tried a couple of your recipes and they are awesome and quick (being a working mom—I really have any time to cook, but thanks to you both)!!! Thanks so much

  17. Hi Niveditha,

    In the US, a cup is a standard measure which is 8 fluid ounces. When we say “cup”, we mean the amount of ingredient (even if it not a liquid) that fits into that standard cup measure. We do this because most people do not have a measuring scale at home to measure weight. Hope that helps.

  18. Hi,

    I tried your egg kheema and vegetable khorma and both turned out pretty well.. Thank you very much..Your recipes are very helpul for beginners like me as you explain every step in detail..

    Just a small question.. when you say one cup of some ingredient.. what actually is the exact measure?

  19. Hi Anuja and Hetal,
    You both are doing a wonderful job. Really appreciate that. I tried this today and it tasted really nice. I have tried the mango icecream recipe too and it was quick and easy.

  20. Thanks Sheetal for your feedback and the variation to the recipe…sounds really interesting, will have to try it out!

    Take care

  21. Hi Hetal and Anuja,

    You both are doing a great job..I keep watching your video and taking new ideas..thanks for all ur hardwork.
    A quick variation
    I make this curry when i am in a hurry and it really tastes very good even if u take out the cooked masala from the pan and then add beaten eggs in the pan and scramble them up and then add the masala and water and give it a boil..but if u really need texture then u have to take time to boil and grate the eggs..

  22. Hi Nita,

    Thanks for your kind words. The ladles that we use are heat-resistant spatulas. You would not believe how good they are and the amazing part is that they are from a dollar store (Dollar Tree) so if you ever see them anywhere, buy a dozen!
    Also, regarding the food-processor, mine is a Black & Decker Power Pro II. I have had it for over 5 years and use it to the hilt and so far so good (touch wood)!

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