Beef Egg Bake Recipe – Indian-Spiced Keema & Egg Delight

Last Updated on 4 months by Neha Deshmukh

Beef Egg Bake Recipe – Indian-Spiced Keema & Egg Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a real comfort food in my family, and I think it’ll become a favourite in yours too. This Beef Egg Bake is a wonderfully flavorful dish, blending the richness of spiced beef keema with a fluffy egg base. It’s surprisingly easy to make, and perfect for a weekend brunch or a hearty weeknight meal.

Why You’ll Love This Recipe

Honestly, where do I even begin? This bake is a flavour explosion! The warm spices beautifully complement the beef, and the egg mixture creates a soft, almost custard-like texture. It’s a little bit different, a little bit special, and always a crowd-pleaser. Plus, it’s a fantastic way to use up leftover cooked beef. You’ll love how simple it is to throw together, and the incredible aroma that fills your kitchen while it’s cooking.

Ingredients

Here’s what you’ll need to make this delicious Beef Egg Bake:

• 1 cup cooked beef
• 2 medium onions
• 2-3 green chillies (adjust to your spice preference!)
• 0.5 tbsp crushed ginger and garlic
• 0.5 tsp chilli powder
• 0.25 tsp turmeric powder
• 1 tbsp chopped coriander leaves
• 3 eggs
• 0.5 cup milk (about 120ml)
• 0.5 cup plain flour (maida) – about 60g
• 0.25 tsp pepper powder
• Salt to taste
• Oil (coconut oil is my preference!)
• 0.5-1 tbsp ghee (for greasing)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Coconut Oil: I highly recommend using coconut oil for sautéing the onions. It adds a lovely subtle flavour that really enhances the dish. But any cooking oil will work in a pinch.
• Maida/Plain Flour: Maida (all-purpose flour) gives the egg mixture a lovely light texture. Don’t worry if you’re not familiar with it – it’s readily available in most Indian grocery stores.
• Regional Beef Variations: This recipe is inspired by the flavours of Kerala Beef Fry, which is why the spice blend feels so warm and aromatic. If you’re a fan of Kerala cuisine, you’ll definitely taste the influence! You can even add a pinch of garam masala for extra depth.
• Beef Choice: Any pre-cooked beef works well! Leftover roast beef, braised beef, or even slow-cooked beef are all fantastic options.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shred your pre-cooked beef using your hands or a fork. Set it aside – we’ll need it later.
2. Heat a little oil in a pan over medium heat. Sauté the chopped onions until they’re soft and golden brown. This usually takes about 5-7 minutes.
3. Add the green chillies, crushed ginger, and garlic to the pan. Cook for another 2-3 minutes, until fragrant. You want to smell that lovely aroma!
4. Now, sprinkle in the chilli powder and turmeric powder. Give everything a good mix and cook for about a minute, just to bloom the spices.
5. Add the shredded beef and chopped coriander leaves to the pan. Cook for 2-3 minutes, stirring occasionally, until everything is well combined.
6. While the beef is cooking, let’s prepare the egg mixture. In a mixer, blend the eggs, milk, plain flour, salt, and pepper powder until you have a smooth, lump-free batter.
7. Generously grease a pressure cooker with ghee. This is important – we don’t want the bake to stick! Pour the egg mixture into the cooker, and then carefully layer the beef mixture on top.
8. Cook on the lowest flame for 10 minutes with the weight on. After 7 minutes, check for doneness by inserting a toothpick into the centre. If it comes out clean, it’s ready! If not, cook for a few more minutes.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown evenly.
• Adjust the amount of green chillies to your liking. If you’re not a fan of spice, start with just one!
• Make sure the ghee is evenly distributed around the pressure cooker to prevent sticking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level Adjustments: My family loves a good kick, but you can easily tone down the spice by reducing the amount of chilli powder or removing the green chillies altogether.
• Gluten-Free Adaptation: If you’re gluten-free, you can substitute the maida with besan (chickpea flour). It will give the bake a slightly different flavour, but it’s still delicious!
• Festival Adaptations: This bake is amazing for Easter or Christmas brunch. It’s a little bit different from the usual fare and always gets rave reviews. My aunt always makes a larger version for Christmas!

Serving Suggestions

Serve this Beef Egg Bake warm, straight from the pressure cooker. It’s delicious on its own, or you can pair it with a side of raita (yogurt dip) or a simple salad. A sprinkle of fresh coriander leaves on top adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

FAQs

Let’s answer some common questions:

• Is this dish spicy? It can be, depending on how many green chillies you use! You can easily adjust the spice level to your liking.
• Can I use leftover roast beef? Absolutely! That’s a great way to use up leftovers and reduce food waste.
• Can I make this ahead of time? You can prepare the beef mixture ahead of time and store it in the refrigerator. But I recommend assembling and cooking the bake just before serving for the best texture.
• What is Maida and can I substitute it? Maida is Indian all-purpose flour. As mentioned before, besan is a great gluten-free substitute.
• What type of beef works best for this recipe? Any pre-cooked beef will work! Roast beef, braised beef, or slow-cooked beef are all good options.
• How do I know when the bake is fully cooked in the pressure cooker? Check for doneness with a toothpick after 7 minutes. If it comes out clean, it’s ready!

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!