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Mushroom Egg Keema – Instant Pot, Stove Top

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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!!

Mushroom Egg Keema

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.
Course Side Dish
Cuisine Indian
Keyword instant pot mushroom egg keema, mushroom egg keema, mushroom recipes, egg recipes, Indian recipes, easy dinner recipes, instant pot recipes, instant pot vegetarian recipes, instant pot Indian recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Jyoti Behrani

Ingredients

  • baby bella mushroom 8 oz, chopped
  • 4 large eggs  whisked
  • 1 medium red onion chopped
  • 2 green chili finely chopped (as per taste)
  • 1/2 inch ginger finely chopped
  • 1 TSP cumin seeds
  • 2 TSP coriander powder
  • 1/2 TSP red chili powder
  • 1/2 TSP turmeric powder
  • 1/2 TSP dry mango powder
  • 1/2 TSP garam masala
  • 4 TBSP 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, 1/8 TSP salt. Saute onions until light brown in color.
  • Add chopped mushroom, 1/8 TSP 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, 1/8 TSP salt. Saute onions until light brown in color.
  • Add chopped mushroom, 1/8 TSP 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

1. Adjust the spice level as per taste.
2. Chop mushrooms just before cooking, to avoid browning and soggy mushrooms.
3. This is a dry recipe, goes well with bread.
4. Green peas may be added to add flavor, add it with mushrooms.
5. Substitute soy bean granules instead of eggs to make it a vegan.
6. If required add little more oil, when sauteing eggs. 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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