One-Pan Keema Scramble Indian Recipe
Imagine waking up to a delicious, fluffy Keema scramble, bursting with aromatic Indian spices and fresh herbs. This hearty breakfast is a perfect way to start your day, and it’s incredibly easy to make.
I first made this recipe on a Sunday morning, after a long run with my kids. We were all hungry and exhausted, but the aroma of the sizzling onions and spices filled the kitchen and instantly lifted our spirits.
This recipe is a game-changer for any busy family, and it’s a great way to get your kids to eat their veggies!
Why You’ll Love This One-Pan Keema Scramble Indian Recipe
- Soft, fluffy scrambled eggs with a hint of spices
- Aromatic onions and fresh herbs add depth and complexity
- Cooked in just one pan, this recipe is a breeze to make
- This recipe is perfect for a quick and easy breakfast or brunch
- Make ahead and reheat for a convenient meal
Ingredients You’ll Need
- 1 lb ground lamb
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup cooked basmati rice
- 2 tbsp ghee or vegetable oil
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- Salt, to taste
- Fresh cilantro, chopped (optional)
The star of this recipe is the Keema, a type of ground lamb or beef that’s packed with flavor. I also love the addition of fresh cilantro and scallions, which add a bright and fresh flavor to the dish.
Expert Tips for the Best One-Pan Keema Scramble Indian Recipe
- To get the Keema nice and brown, make sure to cook it over medium-high heat.
- Don’t overmix the eggs – you want to leave some texture and structure to the scramble.
- For an extra boost of flavor, add some chopped fresh cilantro to the eggs before cooking.
- To check if the eggs are cooked through, gently lift the edge of the pan and peek inside.
- This recipe is perfect for make-ahead meals – simply cook the Keema and eggs, then refrigerate or freeze for up to a week.
Variations and Substitutions
For a gluten-free version, simply swap out the traditional Indian spices for a gluten-free alternative. You can also substitute the Keema with ground turkey or chicken for a leaner option.
How to Store and Reheat
This recipe is perfect for meal prep – simply cook the Keema and eggs, then refrigerate or freeze for up to a week. Reheat in the microwave or oven until warm and fluffy.
Frequently Asked Questions
Can I use fresh Keema instead of frozen?
Yes, you can use fresh Keema instead of frozen. Simply cook it according to the package instructions before adding the eggs.
Can I make this recipe in advance?
Yes, you can make this recipe in advance. Simply cook the Keema and eggs, then refrigerate or freeze for up to a week.
Thanks for making this One-Pan Keema Scramble Indian Recipe – it’s a staple in our household and I know it will be in yours too!
One-Pan Keema Scramble
🧂 Ingredients
👩🍳 Instructions
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1Heat oil in a large skillet over medium-high heat.
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2Add onion and cook until browned, about 5 minutes.
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3Add garlic and cook for 1 minute.
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4Add ground lamb and cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
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5Stir in peas and carrots, cooked rice, cumin, curry powder, turmeric, and cayenne pepper.
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6Cook for 2-3 minutes, until the flavors have melded together.
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7Season with salt to taste.
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8Serve hot, garnished with chopped cilantro if desired.
