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.
Mushroom Egg Keema
Ingredients
- baby bella mushroom 8 oz, chopped
- 4 large eggs whisked
- 1 medium red onion chopped
- 2 green chili finely chopped (as per taste)
- ½ inch ginger finely chopped
- 1 teaspoon cumin seeds
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon dry mango powder
- ½ teaspoon garam masala
- 4 tablespoon oil
- Salt to taste
For garnish:
- Handful of fresh cilantro chopped
Instructions
Instructions for Instant Pot:
- Turn on Instant Pot saute mode (high). When it displays, "HOT" add oil. Add cumin seeds. Saute for a min, add onion, ⅛ teaspoon salt. Saute onions until light brown in color.
- Add chopped mushroom, ⅛ teaspoon salt, saute till all the moisture is evaporated. Add dry spices, saute for a min.
- Add eggs, mix well. Keep stirring until eggs are cooked through and mixture resembles somewhat crumbly. Turn off Instant Pot.
- Serve hot garnished with some fresh cilantro.
Instructions for Stove Top:
- Heat a non-stick fry pan, on a high-medium heat, add oil. When oil is hot, add cumin seeds. Saute for a min, add onion, ⅛ teaspoon salt. Saute onions until light brown in color.
- Add chopped mushroom, ⅛ teaspoon salt, saute till all the moisture is evaporated. Add dry spices, saute for a min.
- Add eggs, mix well. Keep stirring until eggs are cooked through and mixture resembles somewhat crumbly. Turn off heat.
- Serve hot garnished with some fresh cilantro.
Notes
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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