Switch up boring old egg curry: Try this fitness coach-recommended masala steamed eggs recipe

If you're bored of the same old ways of cooking eggs – omelette or egg curry – check out this innovative new recipe shared by coach Ralston.

Bored of the same old egg curry and omelette? Even a protein-packed staple like eggs can start feeling a little dull when they keep showing up on your plate in the same familiar forms. This is a sign to switch things up! We found a fun recipe that gives everyday eggs a delicious makeover, changing up both the texture and flavour.

Fitness coach and food blogger Ralston D'Souza, known for sharing high-protein, nutrition-focused recipes on social media, has shared an interesting take on egg curry – featuring steamed eggs cut into cubes and simmered in a spicy onion-tomato gravy. In an Instagram video shared on September 10, D'Souza walks viewers through the complete ingredients list and step-by-step preparation for masala steamed eggs recipe.

Check out the full recipe below!

Ingredients

For the steamed eggs

• 1 tbsp mustard oil
• 5 whole eggs
• 1 green chilli, sliced
• ½ handful fresh coriander, chopped
• ¼ onion, finely chopped
• 1 tsp chilli powder
• ½ tsp salt
• ¼ cup peas

For the curry

• 2 tbsp mustard oil
• ½ tsp cumin seeds
• Remaining chopped onion
• ½ tbsp ginger-garlic paste
• ½ tomato, chopped
• ½ tsp garam masala
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp chilli powder
• ½ tsp salt
• ½ cup water
• 1 cup peas
• ½ cup water
• Fresh coriander, for garnish

Method

Prepare the steamed eggs

1. In a bowl, combine the mustard oil, eggs, sliced green chilli, chopped coriander, onion, chilli powder, salt and ¼ cup peas. Whisk or mix well until evenly combined. Set aside.
2. Fill a separate pan halfway with water and place a silicone pad at the bottom. Carefully place the bowl containing the egg mixture over the water.
3. Cover and steam over low heat for up to 30 minutes, or until the eggs are completely set and cooked through.

Prepare the curry

1. Heat the mustard oil in a pan over medium heat. Add the cumin seeds and remaining chopped onion. Fry until the onion turns golden brown.
2. Add the ginger-garlic paste and chopped tomato. Mix well and cook until the tomato softens and becomes mushy.
3. Add the garam masala, cumin powder, coriander powder, chilli powder and salt. Mix well to combine.
4. Pour in half cup of water, stir and cook for about five minutes, allowing the masala to come together.
5. Add one cup of peas and another half cup of water. Mix well, cover and reduce the heat to low.
6. Once the curry has cooked for the initial five minutes, switch off the heat and keep it aside until the steamed eggs are ready.

Assemble and serve

1. Once the eggs are fully steamed, carefully remove them from the bowl and cut them into bite-sized cubes.
2. Bring the curry back to the heat and gently add the steamed egg cubes. Mix carefully so the pieces remain intact.
3. Cook everything together for about two minutes, allowing the eggs to absorb the flavours of the masala.
4. Garnish with fresh coriander and serve hot.

Approx nutrition

• Calories – 740 kcal
• Protein – 32 g
• Carbs – 7 g
• Fats – 65 g

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