Hyderabadi Egg Keema Masala Recipe

About this recipe

Hyderabadi Egg Keema Masala is a delightful breakfast dish that combines the richness of eggs with the bold flavors of Indian spices, creating a hearty and satisfying meal. This recipe features finely chopped boiled eggs simmered in a fragrant masala sauce with a perfect balance of heat and warmth. The dish is ideal for a united family breakfast, offering a high-protein option that fits within a weight-loss goal. With its medium spice level, it’s approachable yet flavorful, providing a comforting start to the day. Serve it with toasted bread or chapati for the perfect pairing.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs for 8-10 minutes until hard-boiled. Peel and finely chop the eggs, then set aside.
2. 2. Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until golden brown.
3. 3. Add ginger-garlic paste and slit green chilies, cooking for 1-2 minutes until aromatic.
4. 4. Stir in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the oil separates.
5. 5. Add the finely chopped eggs to the masala mixture and gently mix to coat the eggs evenly with the spices.
6. 6. Sprinkle garam masala and salt, stirring for another 2-3 minutes to blend the flavors.
7. 7. Garnish with fresh coriander leaves and serve hot with toasted bread or chapati.