Mushroom Egg Keema - Instant Pot, Stove Top

This Mushroom Egg Keema is a very healthy and a delicious recipe from North India. This mushroom egg keema is a very easy and a yummy dish, which can be served as a main course or a side dish, a great alternative to meat keema.

Mushroom Egg Keema is made of baby bella mushrooms, eggs, onion, and sauted with some basic Indian spices, gives this dish a very unique and a meaty flavor, without using any meat. Baby bella mushrooms are very low in fat, cholesterol free and are highly rich source of essential nutrients, which help prevent diseases and enhance good health. These nutrients pack baby bella mushrooms have an intense, meaty flavor when cooked, an excellent alternative to meat keema.

Making this mushroom egg keema is a very simple and a quick recipe, only preparation involved is prepping the veggies. It is important to clean the mushrooms prior to cooking. Mushroom can be rinsed, dried and chopped, but I feel doing so adds lots of moisture, and cooking mushrooms longer makes them a bit chewy in texture. Therefore, I use a damp cloth or paper towel and wipe away any dirt from the mushrooms. Also, chopping the mushroom just before cooking, helps prevents mushroom from becoming soggy. I prefer baby bella or white button mushroom for this recipe, because of it's texture and meaty flavors. Addition of egg in this recipe gives this dish a nice crumbly texture, somewhat similar to meat keema. You can make this recipe vegan, just omit egg and use soybean granules instead. Both egg and soybean granules taste great in this recipe. Green peas may also be added for an extra flavor.

 

Using fresh ingredients, fresh mushrooms is a key to this yummy dish. Store bought mushrooms should be consumed in 1 or 2 days. Cooked mushroom stays fresh for 2 -3 days in refrigerator. I do not recommend freezing this recipe, since this tastes best when consumed fresh. I like to serve this delicious Mushroom Egg Keema with some dal/lentil and some roti or paratha. Enjoy!!