Egg Kheema

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Have you guys had Egg Kheema in India at Raju Omelet? Or at Egg Mania in NJ? Well this is my version of that. This is a one-pot meal wonder that comes together in just under 30 minutes! My husband and my dad claim this as their favorite dish of everything I make.

I don’t use as much butter as the places mentioned above, but I promise your taste buds will not be disappointed! My husband likes to eat it with the Kawan parathas, while the rest of the family enjoys it with bread. This dish smells amazing as I cook it, but I have a weird texture issue with eggs and can only enjoy them in certain way. Though I rarely eat this dish, I love seeing how much my family loves it. Hope you egg lovers enjoy this dish as much as my family does!

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesMakes: 4 servings


  • 8 eggs
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 jalapeño, chopped
  • 6 garlic cloves, chopped
  • 1 tsp oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 2-3 whole peppercorns
  • 2 whole cloves
  • ¼ tsp asafetida
  • 1 tsp turmeric
  • 1 ½ tsp red chili powder
  • 1 ½ tsp cumin coriander powder
  • 1 tbsp kheema masala
  • Salt to taste
  • 1 tbsp butter (optional)


  1. In a large pan heat up the oil on medium heat, add cumin seeds and mustard seeds. Once it starts splattering add whole peppercorns, cloves, and asafetida.
  2. Add the chopped onions and garlic, sauté until softened. Then add the jalapeño and cook for about a minute. Add the chopped tomatoes and cook for another minute. Add all the spices and a splash of water and cook until everything is incorporated (1-2 minutes).
  3. Lower the heat; make a well with the mixture and start cracking the eggs one by one directly into the pan, while stirring constantly. Do this until all the eggs are cracked and incorporated.
  4. Cook the eggs well, stirring it constantly for about 5 minutes on medium heat. Once the eggs are cooked turn off the stove and add 1 tablespoon of butter if using and stir until melted. Serve with bread or paratha.


  • I add salt to my onions so they cook quicker. Be careful of the amount of salt you add because there is salt in the Kheema masala.
  • The kheema masala I use is by MDH.
  • Use Amul butter if you want to get that authentic street taste.

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