Easy 2-Minute Egg Keema Recipe: A Quick and Flavorful Indian Delight
Are you looking for a quick, satisfying meal that brings vibrant Indian flavors to your table? Look no further! This easy 2-minute Egg Keema recipe is a culinary gem that promises to deliver a burst of taste with minimal effort. Perfect for lunch or dinner, egg keema takes the humble egg to new delicious heights. Let’s dive right in!
A Quick Tip About Egg Keema
Egg Keema is a popular dish in India, perfect for busy weeknights or when you desire a hearty meal without spending hours in the kitchen. Traditionally made with minced meat, this egg variation is not only vegetarian-friendly but also incredibly budget-friendly! It’s an ideal dish for unexpected guests or a quick family meal—the kind of recipe you’ll want to keep on hand for those hectic days.
Ingredients
To make this best egg keema recipe, you’ll need just a handful of ingredients, many of which you probably already have in your kitchen. Here’s what you’ll need:
- 4 large eggs (hard-boiled)
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
- 1 green chili, slit (adjust to taste)
- 1 tsp ginger-garlic paste
- 1/2 cup peas (optional)
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Kitchen Tools You’ll Need:
- A frying pan
- A spatula
- A pot for boiling eggs
Instructions
How to Make Egg Keema in 2 Minutes
Now, let’s get cooking! Follow these simple steps to prepare your easy egg keema:
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Boil the Eggs: Place eggs in a pot, cover with water, and bring to a rolling boil. After boiling for 10-12 minutes, transfer them to cold water to cool. Peel and chop them coarsely.
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Sauté the Onions: Heat oil in a frying pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Now add the chopped onions and sauté until they turn golden brown.
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Add Tomatoes and Spices: Stir in the ginger-garlic paste and slit green chili. Cook for another minute, then add the chopped tomatoes, turmeric powder, red chili powder, and salt. Let this cook until the tomatoes soften.
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Mix in the Eggs: Add peas if using, then gently fold in the chopped hard-boiled eggs and garam masala. Stir until everything is well combined, and cook for 1-2 minutes.
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Garnish and Serve: Remove from heat, garnish with fresh coriander leaves, and serve hot with chapati, naan, or even over rice!
Tips and Variations
- Make it Creamy: For a creamier texture, you can stir in a tablespoon of yogurt.
- Spice it Up: Add more green chilies or a pinch of cayenne pepper if you prefer a spicier dish.
- Vegetable Boost: Feel free to add other veggies like bell peppers or carrots to make it even more nutritious!
- Make it Vegan: Substitute eggs with tofu or a mixture of diced vegetables for a vegan-friendly option.
Frequently Asked Questions
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Can I make this ahead of time?
Absolutely! You can prepare the base (without the eggs) and store it in the refrigerator for up to 2 days. Just add the boiled eggs when you’re ready to eat! -
Is Egg Keema spicy?
The spice level can be adjusted based on your preference. You control how much chili to include!
Conclusion
This easy 2-minute Egg Keema recipe is a quick, delicious solution that will become a staple in your home. Whether you serve it with rice or bread, it’s guaranteed to please everyone at the table. So why wait? Try this flavor-packed dish and let us know how it turned out! Happy cooking! 🥚🍽️