Egg Kheema Pav
A delicious and hearty street-food classic from Mumbai! Finely chopped hard-boiled eggs are simmered in a spicy onion-tomato masala, perfect for scooping up with buttery, toasted pav.
For 4 servings
Prepare the eggs
- Place eggs in a saucepan and cover with cold water by 1 inch.
- Bring to a rolling boil, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
- Drain the hot water and run cold water over the eggs to cool them down.
- Peel the eggs and either grate them using a box grater or chop them very finely. Set aside.
Sauté the aromatics
- Heat oil in a wide pan or kadai over medium heat.
- Add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onions and sauté until they turn soft and golden brown, which should take about 6-7 minutes.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
Cook the masala base
- Add the finely chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
- Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Cook the masala for 2-3 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Add the eggs and simmer
- Add the grated or chopped hard-boiled eggs to the pan.
- Gently mix everything together, ensuring the eggs are well-coated with the masala.
- Pour in 1/2 cup of water, stir, and bring to a gentle simmer.
- Cover the pan and cook on low heat for 5-6 minutes to allow the flavors to meld.
Finish the kheema and toast the pav
- Uncover the pan, add the garam masala and 2 tablespoons of chopped coriander leaves. Give it a final mix.
- Slit the pav buns horizontally, keeping one edge intact.
- Heat the butter on a flat pan or tawa. Place the pav on the tawa, cut side down, and toast until golden brown and slightly crisp, about 1-2 minutes.
Serve immediately. Place a generous portion of the egg kheema in a bowl, garnish with the remaining coriander leaves, and serve hot with the buttered pav and lemon wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Grating the eggs gives a finer texture which is more authentic to the 'kheema' style.
- 2Don't overcook the eggs after adding them to the masala, as they can become tough and rubbery.
- 3For a richer, creamier kheema, you can add 1 tablespoon of heavy cream or cashew paste at the end.
- 4A popular street-style trick is to sprinkle a little pav bhaji masala on the butter while toasting the pav for extra flavor.
- 5Ensure the onions are well-browned for a deep, savory flavor base.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of crumbled paneer (Indian cottage cheese) to make Paneer Kheema Pav. Add the paneer at the final stage and cook for just 2-3 minutes.
veganVegan
Use 250g of crumbled firm tofu instead of eggs. Sauté the tofu separately until golden before adding to the masala. Use vegan butter or oil for toasting the pav.
kid friendlyKid friendly
Omit the green chilies and reduce the red chili powder to 1/4 teaspoon. You can add a tablespoon of tomato ketchup to the masala for a milder, slightly sweet flavor.
high proteinHigh protein
Add 1/2 cup of boiled green peas along with the eggs to increase the protein and fiber content.