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.
Ingredients:
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
Method:
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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July 22nd, 2008 at 1:37 pm
hey,, that looks good.
i am a regular visitor of your blog,, lovely recipes.
i wanted to know where do you get those spoons/ladels that you use for cooking/stirring?
the ones that i have tend to melt on high heat. do u find them in walmart ,what are they called? teflon or something?
also, could you recommend a good food processor for indian cooking,esp kneading dough etc.,
thanks,keep up the good work.
July 22nd, 2008 at 5:15 pm
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)!
July 22nd, 2008 at 10:27 pm
Hi hetal and anuja ,
The egg kheema , was good and i tried it today.Thanks for the good recipe.
Regds
honey
July 24th, 2008 at 12:07 am
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..
July 24th, 2008 at 1:46 am
Thanks Sheetal for your feedback and the variation to the recipe…sounds really interesting, will have to try it out!
Take care
September 7th, 2008 at 7:40 am
Looks good. Definitely i’ll try. You can add curry leaves too.The quantity of onion and tomatoes seems to be more than prescribed in the ingredients.
October 16th, 2008 at 1:20 am
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.
December 3rd, 2008 at 5:35 am
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?
December 3rd, 2008 at 12:42 pm
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.